Cold weather? No problem. We have a solution for you! Curried butternut squash & apple soup with cashew cream and roasted pumpkin seeds.
Drooling yet? That's what we thought.
Butternut squash should be the poster child for autumn. Seriously though, the vibrant, nutty, and sweet flesh makes it a no-brainer for soup, right?!
If you're not aware, we're both born and raised Canadians. Since the winters are cold, gloomy, and a little depressing here, we aim to serve foods that are bright and soul-warming. Take this bowl of soup as an example. It's like liquid sunshine in a bowl!
For that reason, we recommend serving this soup on cold autumn and winter nights when your toes feel like they are going to snap off. But, you could really serve this at any time of year because it's just that good.
In combination with the rest of the ingredients, you'll end up with a rich, creamy, and satisfying dish that's begging to be served with a slice of sourdough bread. Let's get to it!
Key Ingredients for Curried Butternut Squash & Apple Soup
- Butternut squash: this variety of squash is smooth in texture and sweet as a nut, which is why it's called 'butternut' (who would have guessed). It makes the base of this soup ultra-rich & creamy without tons of unnecessary calories. Plus, butternut squash contains beta carotene, which keeps your eyes sharp.
- Coconut milk: to make this soup even creamier, we opt for coconut milk. It creates a velvety smooth dish and the flavor is out of this world. We usually go for full-fat coconut milk, but if you're trying to save on calories, you can also use lite coconut milk.
- Ginger: add in fresh ginger root to take this soup to the next level. It's full of sweet and spicy notes that work extremely well with the other seasonings like garam masala. In case you didn't know, ginger may help alleviate pain and inflammation (fantastic news).
- Apples: we use apples to add natural tang & sweet flavor. What says "fall" more than apples, squash, and carrots? Not much, that's for sure! You can use whichever variety you prefer, but we personally love macintosh, granny smith, or golden delicious.
How to Make Curried Butternut Squash & Apple Soup
To begin this recipe, you'll need to heat some oil in a large soup pot over medium. Once hot, add in onion, ginger, and garlic. Wait for your house to fill with an intoxicatingly delicious smell.
Once fragrant, throw in the chopped butternut squash, carrot, and apple. Sprinkle in garam masala, red pepper flakes, turmeric, cinnamon and stir everything together.
Next up, pour in your coconut milk, vegetable broth, and coconut sugar. Bring this soup to a low boil, then simmer it with a lid on until the butternut squash is tender.
Using an immersion blender or stand-alone blender, purée the soup on high until creamy and smooth. You may have to mix it in a few batches if you're using a stand-alone blender. Once the soup is to your preferred consistency, transfer it back to the pot.
Season with salt and pepper, then taste and adjust seasonings. Add red pepper flakes for heat, salt to bring out the other flavors, or coconut sugar as needed. Continue cooking for a few more minutes over medium heat.
Serve this soup as is or with garnishes of your choice. We always serve it with a dollop of cashew cream and toasted pumpkin seeds on top.
How to Store Curried Butternut Squash & Apple Soup
The leftover soup will keep in the fridge for up to 3-4 days or in the freezer up to 1 month in a freezer-safe bag or container. Allow the soup to cool completely before covering and transferring it to the fridge or freezer.
To reheat, transfer the thawed soup to a pot and heat over low-medium until warm. Serve with garnishes of choice.
Why You'll Love This Curried Butternut Squash & Apple Soup
This is one of our favorite soups to enjoy on colder days. We hope you love this recipe! Its:
If you make this recipe, don’t forget to leave a comment, rate it, and tag us on Instagram with #brokebankvegan. Happy eating!
Other Soups & Stews You'll Enjoy
- Yellow Split Pea & Sweet Potato Soup
- Creamy Ramen Noodle Bowl
- West African Peanut Stew
- Moroccan Chickpea Stew
8 servings per container
Serving Size1 servings
- Amount Per ServingCalories176
- % Daily Value *
- Total Fat
- Saturated Fat 4.1g 21%
- Sodium 347.3mg 15%
- Potassium 697.2mg 20%
- Total Carbohydrate
- Dietary Fiber 8g 32%
- Sugars 10.3g
- Protein 2.7g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
What type of apples work best in this soup?
We personally used a macintosh variety from a local orchard, but we think something like golden delicious or granny smith would work well too. Or, try using a combination!
Can this be made with roasted squash?
Absolutely! You can also roast the butternut squash for a variation of this soup. Cut the squash in half, brush with olive oil, and bake flesh side up at 400 degrees F for 40-45 minutes until tender. Scoop the flesh out into the pot with all other ingredients before blending.
Can you substitute the butternut squash with anything else?
Yes! Although the results may vary slightly, you can substitute with kabocha squash, pumpkin, or even yam.