Velvety smooth and beautifully colored, creamy butternut curry soup is simple to make and filled with fall flavor. The secret ingredient for the creaminess is coconut milk, and that gorgeous color? Curry powder and butternut squash. Simmer squash and apples together until soft, add the spices and coconut milk, then puree until smooth. That's it. Dairy-free and flavor-filled. Freezes too! The perfect soup to bridge the seasons.
Apples in soup? Absolutely. This beautiful creamy soup is made with butternut squash and tart granny smith apples with warming spices of curry powder and ginger. Whether you are gluten-free, dairy-free, or have no food issues at all (lucky you), this soup is a welcome addition to your homemade soup recipe file. It's also works for vegans and generally those following a low histamine diet.
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Why You'll Like This Recipe
- Super easy to make with simple ingredients.
- Make it ahead as it holds 4-5 days in the refrigerator, or freeze it.
- A surprisingly hearty soup even though it's vegan.
Recipe Ingredients
- Butternut squash: use either a whole squash or the ready-to-use cubed and bagged butternut squash to save time and make it easier.
- Apples: I use tart granny smith apples. For sweet apples, choose a crisp-sweet like honeycrisp apples, a braeburn, jazz, or pink lady. Check out this website for more information on apple varieties.
- Coconut milk: use canned coconut milk, not the boxed or diluted brands, for a rich and creamy soup. This is the brand I use, without gums.
- Spices: curry powder and ginger. For the ginger, use either dry ground ginger or the finely minced or pureed style in a jar or tube.
Please see the recipe card for quantities and measurements.
Chef's Note: Soup styles. This is different than a typical soup recipe with onions and other aromatics, and chicken broth or vegetable broth. Its gets all of the flavor and creamy texture from vegetables, spices, coconut milk, and a quick puree. You'll be amazed how simple and delicious it is.
Substitutions and Variations
- If you can't do coconut milk, use either heavy cream or cream and half-and-half.
- For a spicy butternut squash soup, add a little chipotle powder or cayenne pepper, or simply serve with red pepper flakes or your favorite hot sauce.
- If you want to add protein, slice and brown chicken and apple sausage and add to the top or try crisp crumbled bacon. The saltiness is a nice counterpart to the savory sweetness of the soup.
- Other warm spice options? Add a little ground clove or nutmeg (or both).
- If you like this more on the sweet side, drizzle the top with a little maple syrup. For no added sugar, try this, monk fruit based maple syrup, it's what I use.
Recipe Instructions
If you're using a whole butternut squash, start by peeling, seeding and chopping. If you need help, find more information towards the end of this post. Core and chop the apple, but do not peel. There is lots of good nutrition in apple skins and they become very soft when cooked. Be sure to use a good produce wash when prepping.
Chef's Tip: Blending hot liquids. When pureeing soup or other hot liquids in a regular blender, place a folded kitchen towel over the blender lid and holding it in place, turn the blender on low. Slowly increase the speed and puree soup until smooth. The blender should not be more than half full when you start as hot liquids expand quickly when pureeing in a blender. If using an immersion blender, place the pot in the sink and start slow to reduce splatter. Be sure to wear an apron!
How to Cut Butternut Squash
To cut up a whole butternut squash, you need a big sharp knife. First, cut it across at the neck for two pieces right where the bulb part starts. Use a y-vegetable peeler to peel the tough skin. Next, scoop out the seeds with a spoon. Cut the pieces in half top to bottom, lay the pieces flat and chop into cubes of desired size.
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For step-by-step photos, please see this post for easy roasted butternut squash including how to cut butternut squash and how to peel butternut squash.
Pressure Cooker or Not?
I thought about making this delicious butternut squash apple soup in a pressure cooker, but honestly, the cook time is so fast (15 minutes) it's just as easy on the stove top. You don't have to wait for it to come to pressure and then pressure release. If you prefer to use your pressure cooker, let me know and I'll add the directions.
Serving Suggestions
For appetizers: Butternut squash apple soup works as a fun appetizer served in espresso cups or mini mugs as a Thanksgiving appetizer or for game day guests.
For lunch: Serve it with grilled cheese sandwiches or turkey sandwich.
As a main dish, add a green salad and garlic toast or crusty roll.
For garnishes, use toasted pumpkin seeds, and fresh herbs such as chopped chives, green onions, chopped parsley, or sage leaves. A dollop of plain greek yogurt or sour cream works too for a tart balance.
Recipe FAQs
Different types of apples can be used when making soup containing apples. Use your favorite variety, but choose a tart apple like a granny smith if you can for something like a butternut squash soup. The tartness of the apple balances the natural sweetness of the squash. There are other tart and sweet tart varieties that work well too. When choosing an apple, think about the overall balance of the soup and the rest of the ingredients.
To make butternut apple soup just the right thickness for your taste preference, start with a thick soup and thin by slowly adding more milk, cream, broth, or even a little water until its just right for you. It is easier to thin soup than to thicken.
Yes, you have two options. One, make butternut apple soup in advance and reheat it later. Two, make it ahead of time, cool and freeze. Butternut squash apple soup holds for 3-4 days refrigerated after cooking and freezes for 3 months. Be sure to label and date the airtight container. For food safety, chill cooked soup to 70°F or below before refrigerating.
More Delicious Fall Recipes with Squash
For more soups, be sure to check out the soups recipe page. And if you're vegan, find more vegan soup recipes on this page.
⭐️Did you Make This Recipe?
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The title of this recipe has changed. It used to be butternut apple soup if, but the same recipe! Any questions, please comment or email me.
📖 Recipe
Butternut Curry Soup
Equipment
- High speed blender or an immersion blender
Ingredients
- 2 ½ - 3 pound whole butternut squash or 2 pounds of packaged chopped squash
- 4 large Granny Smith apples 2 pounds, cored and chopped (not peeled)
- 3 cups water
- 1 tablespoon mild curry powder
- 2 teaspoons dry ground ginger or chopped jar ginger
- ⅛ teaspoon ground clove or nutmeg optional
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 8 ounces canned coconut milk
Optional Garnishes
- 1 tablespoon finely chopped chives
- 1-2 teaspoons red pepper flakes
- ¼ teaspoon ground chipotle powder or cayenne pepper
- 4 tablespoons toasted pumpkin seeds toasted pepitas
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Instructions
If using a whole butternut squash start here
- Cut a thin slice off the top and bottom of the squash. Peel butternut squash with a sharp vegetable peeler. With a sharp, heavy knife, cut across the neck and round base of the squash. Cut each piece in half lengthwise. This will make the squash easier to handle as it will have flat sides. With a tablespoon, scoop out the seeds and fibrous flesh. Discard. Chop the squash into small chunks.
If starting with packaged cubed squash start here
- Core and chop the apples, but do not peel. Place squash pieces, apples, and water into a medium pot and bring to almost a boil. Reduce heat to low, add the spices, cover the pot and simmer until squash and apples are very soft, about 15 minutes.
- Puree squash apple mixture in a blender with the coconut milk. Depending on your blender capacity you may need to work in 2-3 batches for safety. Alternatively you can use a hand held immersion blender to puree the soup right in the pot, in the sink. I'ts ready to serve.
Linda says
Ok I'll give those a try, thanks!
Linda says
Hi Sally, love the new website! I've been wanting to try this recipe but can't find the Mimiccreme. Have you ever made cashew cream and tried that instead?
Sally Cameron says
Hi Linda, I have not but I am sure you could! I have not used MimicCreme in ages. I've moved on. Maybe you could your own with cashew butter? Maybe pureeing cashew butter wtih almond milk? Or just use whole unsweetened coconut milk. That would be super easy. I buy Native Forest. Not the light. Go full fat. I promise it won't taste like coconut at all. It's rich and insanely good.Thanks for the kind words on the new site! It's been a year in the making and we are still trying to get a few bugs worked out before the official launch. I really hope it helps people, like the index feature and being responsive on mobile devices.
Stephanie Weaver says
Sally,
This soup looks amazing and thanks for the tip about MimiCreme. I'll have to give it a try, as all my recipes are vegan now, and I follow the same kind of healthful eating as the sites mentioned above. Lovely photo, too!
Stephanie
Chef Sally says
Thanks Stephanie! I also just updated my recipe index to reflect more vegan recipes and a note on the classic tomato soup with MimicCreme as well.