Updated: Dec 20, 2020
Ohhh how I love butternut squash soup- so predictable this time of year, but so deeply satisfying. This version just may be my favorite yet: the sweetness of the squash is enhanced by tart apples and curry powder to create a soup that is about as “fall” as it gets, but with a slightly unexpected spin. This is a complex and delicious recipe: sweet, savory, sour, spicy and silky all at the same time. And it’s vegan to boot! My family loves sopping this up with hunks of crusty bread on crisp autumn evenings- I like to make a big batch, serve some right then and there and then freeze the rest in portioned baggies to enjoy throughout the season. I use two essential kitchen tools to create this tasty soup: my well loved dutch oven (I have a Le Creuset) and my high power blender (Vitamix is my fave). If you do not own either of these items, you can sub a stock pot and a food processor or immersion blender- but I highly encourage you to invest in a high quality dutch oven and blender. While on the pricier side of kitchen essentials, I’ve owned mine for years and use them frequently in my cocina. I love a puréed soup not only because of the velvety texture, but also because you can get away with a coarser chop on your veggies in the initial cooking stages- no need to finely dice that onion! This recipe calls for about 4 cups of cubed butternut squash, which is about equal to 1 large squash. To prep it, peel the tough skin off with a veggie peeled, trim the top and bottom off, then cut the “neck” part away from the rounder “belly” of the squash. Cut the belly portion in half and scoop out/discard the seeds, then dice everything into ~1” cubes. Or cheat and buy the precubed stuff- no judgement here!! You butternot miss out on this delicious recipe! Enjoy!
prep time: ~15 min. cook time: ~50 min. serves: 6-8
1 tbsp coconut oil
1 tbsp extra virgin olive oil
1 medium red onion, diced
1 large carrot, diced
1 large Granny Smith apple, cored and diced
4 cups peeled, seeded and cubed butternut squash (from about 1 large squash)
1 tbsp minced ginger (1-1” piece)
1 tbsp minced garlic (2-4 cloves)
1 tsp chopped fresh thyme leaves
1 tbsp curry powder
1/8 tsp cinnamon
ground black pepper
1/2 cup dry white wine
1 bay leaf
4-5 cups vegetable stock
1-14 oz can full fat unsweet coconut milk
2 tbsp maple syrup
toasted pumpkin seeds, thyme leaves, extra virgin olive oil
Heat the coconut and olive oil over medium heat in the bottom of a large Dutch oven or heavy soup pot. Add the onion, carrot, squash and apple. Season with a pinch of salt and cook down, stirring occasionally, until softened and beginning to caramelize- 10 to 15 minutes. Add the garlic, ginger, curry powder, cinnamon and thyme and give a stir to combine, cooking about 2 minutes until fragrant. Pour in the white wine to deglaze- scraping the bottom of the pan with a wooden spoon to release any brown bits that may have accumulated. Let reduce by half, then stir in the bay leaf, 4 cups of stock, coconut milk, 2 tsp salt and 1/2 tsp black pepper. Bring the soup to a boil, then reduce to simmer 20-30 minutes, until the squash is very tender.
Carefully transfer the soup to a high power blender (working in batches if it doesn’t all fit). Pop the lid on tightly and pulse the mixture until it’s velvety smooth. Return the purée to the soup pot set over low heat, stir in the maple syrup and check for seasoning (it may need more salt and pepper). If it’s too thick for your liking, add some of the extra stock. Ladle the hot soup into bowls and garnish with toasted pumpkin seeds, thyme leaves and a drizzle of olive oil if desired. Enjoy!