Cozy up with Curried Butternut Squash Soup

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Curried butternut squash soup is a thick, comforting soup infused with autumn flavors. It’s simple to make and easy on digestion.

PREP TIME: 10 minutes

COOK TIME: 40 minutes

Ingredients

  • 1 medium butternut squash, peeled and cut into cubes
  • 1 small sweet potato, peeled and cut into cubes
  • 1 medium apple, peeled and cut into large chunks 
  • 1 medium onion, peeled and cut into large chunks 
  • 1 garlic clove, peeled – left whole
  • 2 Tbsp extra virgin olive oil or avocado oil
  • 1/2 tsp dried thyme
  • 1/2 tsp salt (you can always add more later)
  • 1/4 tsp pepper
  • 1/4 tsp ground ginger
  • 1/8 tsp curry powder
  • 2 tsp ground turmeric
  • 4 cups broth of your choice
  • optional: pumpkin seeds and almond slices
  • optional: a few spoons of coconut milk for added creaminess

Equipment needed

  • Roasting tray
  • Foil or parchment paper (if you wish)
  • Large soup pot
  • High-speed blender or food processor

Instructions:

Step 1. Preheat oven to 375 degrees. Add vegetables and apple to parchment paper-lined roasting sheet. Add thyme, spices, avocado oil, salt and pepper and toss everything together. Roast for 25-30 minutes, stirring once half-way through. Cook until all vegetables are soft.

Step 2. Meanwhile, add broth to the soup pan and start heating it. Once vegetables are finished roasting, add them to the broth and simmer on medium-low for 10 minutes. Remove from heat. 

Step 3. Let cool for a few minutes before adding to the blender or food processor. Add a little at a time as adding to much of the soup to the food processor/blender creates quite the mess.

Step 4. Serve on its own or with a splash of coconut milk, almond slices and pumpkin seeds.

Daniela is a gluten- and dairy-free blogger at Calm Eats. Growing up in Romania, she learned to love being in the kitchen and cooking from scratch. Food sensitivity later in life, however, has prompted her to shift her focus by cooking seasonally, without gluten or dairy, while sacrificing none of the taste. She resides in the Wyomissing with her husband and two small children. She loves photography, writing, the ocean, and empowering others to take gut health into their own hands by cooking and eating real food.