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My review
Claire's Curried Butternut Squash Soup
174
Leslie Kelly
"So easy and so perfect for fall, this one's from the collection I created for my kiddo when she was a starving college student. I top it with toasted pumpkin seeds or curried almonds."
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Ingredients
1 h 45 m servings 388Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.
- Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh.
- Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.
- Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.
- Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.
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Reviews
Read all reviews 9Most helpful
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10/22/2016
Perfectly delicious! I made it as written, but only used one T. of curry powder and it came out great. I will use 1 and a half next time. It served 6. I had coconut cream instead of milk on hand...
1/6/2016
Wow this was good! I loved what fresh ginger did to the flavor of the squash and the apples. Such a great combination. Thanks for sharing this recipe.
11/5/2018
I replaced the water with chicken broth and be sure to peel the apple. Plus added rice at the end and cooked chicken. VERY GOOD RECIPE
11/4/2018
This is a delicious and hearty fall/winter soup. I added a can of pumpkin, some Apple cider and honey to taste. Next time I would reduce the curry by 1/2. My family loved it.
12/12/2017
Delicious! I loved the sweet and savoury flavors here. The curry and turmeric give it a bright orange color, too. I used some roasted, puréed squash I had in the freezer, so this came together q...
9/26/2017
#AllrecipesAllstarsCanada #AppleHarvest I loved this soup. Absolutely loved it. It warms you right down to your toes and makes you thank Mother Earth for her fall veggies and fruits.
12/9/2016
My husband and I loved this and went back for seconds. I added the full amount of curry then tasted it before adding the coconut milk. I was worried it would be overpowering, but after the coc...
10/25/2016
Really good and simple - I didn't put enough curry in, but added it after first bowl. I always hold back to begin with.