Claire's Curried Butternut Squash Soup

Name: Claire's Curried Butternut Squash Soup
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 1 butternut squash; 1 tablespoon olive oil, or as needed; 1 onion, chopped; 1 shallot, minced; 2 tablespoons curry powder, or more to taste; 1 teaspoon ground turmeric; 1 apple, cored and chopped; 1 slice fresh ginger, minced; water to cover; 1 (14 ounce) can coconut milk; salt to taste

Rating: 4.58 stars

12 Ratings
14 Reviews
4 Photos

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.

By Leslie Kelly

Gallery

Recipe Summary test

prep:

15 mins

cook:

1 hr 20 mins

additional:

10 mins

total:

1 hr 45 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.

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Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.

Nutrition Facts

Per Serving:

388 calories; protein 5.7g; carbohydrates 44.3g; fat 25.1g; sodium 68.4mg. Full Nutrition

Reviews (14)

Most helpful positive review

Kimberly Cobb

03/01/2017

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 but it was great. The squash took 45 min. to cook in the convection oven. It was labor intensive for me but worth the effort. Note: since making it the first time I have learned not to use red curry powder as it is too spicy for my family. Read More

Helpful

(1)

Most helpful critical review

Judith David

04/16/2020

2 ND time. not quite as good as the 1st time. Used a smaller squash and the soup suffered a loss of flavor as a result. Be sure to use at least a 2 lb squash and keep the other ingredients as per the recipe. The only other change I made was using ginger paste. Lovely soup! Read More

12 Ratings

5 star values: 8
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Kimberly Cobb

03/01/2017

Helpful

(1)

foodelicious

01/06/2016

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. Read More

Helpful

(1)

Kirstenwelter

11/05/2018

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. Read More

Jessica Avery

11/05/2018

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 Read More

cheerfulnelly

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. Read More

Buckwheat Queen

Allstar

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 quite quickly. Thank you for the recipe. Read More

katjanas

12/09/2016

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 coconut milk it was great. Only changes I made were using vegetable broth instead of water/salt and simmering it longer. Sprinkled some roasted sunflower seeds on top since I didn't have pumpkin seeds. Looking forward to having the leftovers! Read More

Judith David

04/16/2020

Jill Warland

01/27/2020

To speed things up I added unsweetened apple sauce. Served with bacon bits for a non-vegan twist! Read More

More Reviews

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All Reviews for Claire's Curried Butternut Squash Soup

- of Reviews

Claire's Curried Butternut Squash Soup

Servings Per Recipe: 4
Calories: 388.3

% Daily Value *

protein: 11 %

carbohydrates: 14 %

dietary fiber: 35 %

sugars:

fat: 39 %

saturated fat: 96 %

vitamin a iu: 547 %

niacin equivalents: 39 %

vitamin b6: 35 %

vitamin c: 100 %

folate: 25 %

calcium: 17 %

iron: 36 %

magnesium: 53 %

potassium: 36 %

sodium: 3 %

thiamin: 31 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Claire's Curried Butternut Squash Soup

1 of 14

All Reviews

Kimberly Cobb

03/01/2017

Helpful

(1)

foodelicious

01/06/2016

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.

Helpful

(1)

Kirstenwelter

11/05/2018

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.

Jessica Avery