Creamy curried butternut squash soup

Creamy curried butternut squash soup

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About this recipe: Roasted butternut squash is blended with apple, ginger, coconut milk and a very generous helping of curry powder. It makes a warming and very tasty soup that the whole family will enjoy. I top it with toasted pumpkin seeds for a bit of crunch.

Leslie Kelly

Serves: 4 

  • 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 (400g) tin coconut milk
  • salt to taste

Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

  1. Preheat the oven to 180 C / Gas 4. Pierce butternut squash and place on a roasting tray.
  2. Cook 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.
  3. Heat olive oil in a pan over medium heat; cook and stir onion and shallot until softened, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.
  4. Stir butternut squash, apple and ginger into onion mixture; add enough water to cover. Bring liquid to the 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 in a food processor until squash is broken up.
  5. Mix coconut milk and salt into soup; simmer until heated through, about 3 minutes more.

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