How to Prepare Curried Butternut Squash Soup

Authentic flavors of fresh ginger, garlic, butternut squash, and hints of ground cinnamon are used to make this curried butternut squash soup.

Ingredients

2 medium butternut squash

3 tablespoon olive or cooking oil

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon salt

2 medium onions - chopped

5 stalks of celery - chopped

5 large carrots, diced

6 cloves garlic, peeled and crushed

2-inch piece of fresh ginger - minced or roughly chopped

1 tablespoon curry powder

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup apple juice

6 cups low-sodium vegetable broth - plus more as needed

1 can full-fat coconut milk – optional

Additional Toppings

Pumpkin or sunflower seeds

Fresh herbs

Ground cinnamon

Cheese

Coconut cream

Procedure

Preheat the oven to 400degreesF and line a large baking sheet with parchment paper.

Use a sturdy knife to trim the butternut squash's ends. Holding the squash's end in one hand while slicing with the other, remove the skin off the butternut squash.

Scoop off the seeds and stringy parts from either half of the squash after cutting it in half lengthwise.

Cut the butternut squash into cubes that are between half and one inch in size, then add them to a sizable mixing bowl.

Add salt, two tablespoons of olive oil, curry powder, powdered cumin, and butternut squash cubes to a bowl.

Roast the seasoned butternut squash for about 25 minutes, or until it reaches the desired doneness.

Set aside until ready to use

Over medium heat, warm one tablespoon of olive oil in a big pot. Once the onions are added, sauté them for 4-5 minutes, stirring frequently, until they soften and become translucent.

Add the carrots and celery and mix well to combine with the onion. Cover and continue to cook over medium heat for 10-15 minutes, stirring often.

Add the minced garlic and ginger after 10 minutes, then cook for another minute. Before adding the pre-roasted butternut squash to the pot, stir in the curry powder, salt, and pepper.

Bring the water or vegetable broth and apple juice to a boil in the pot. Cover and reduced the heat then allow vegetables to simmer for around 30 minutes, or until everything is softened.

Remove from heat after all the vegetables are tender, add the butternut squash and broth mixture to your blender, and purée until fully smooth.

In a fresh pot, pour the pureed soup. Continue until all of the vegetables are pureed. Put a low flame on your blended soup, and add the coconut milk after seasoning to taste with salt and pepper. Stir frequently to keep the soup from burning.

Serve with preferred garnishes, such as pumpkin or sunflower seeds, fresh herbs, shredded cheese, bacon bits, ground cinnamon, and coconut cream, if desired.

Tips for making curried butternut squash soup

The broth or water should come to a point just below the top of the chopped vegetables after being added to the pot. The amount of liquid that is added should be enough for all the vegetables to simmer in the soup, but not so much that they float in it.

If you'd rather not use apple juice, combine the spices and two apples that have been cored and roughly diced at the same time. If necessary, replace the juice with more broth or water. You can also completely eliminate the apples and apple juice.

You shouldn't worry about overcooking the vegetables in soups like this, so there's no need to set a timer for exactly 30 minutes. You can begin blending as soon as all of your vegetables are nice and mushy.

Before blending, you might wish to let the vegetables and broth cool a little. If the mixture is too thick, gradually add more vegetable broth to achieve the right consistency.

After cooling, the soup will get thicker. When reheating, add more water or vegetable broth as necessary to get the required thickness.

If you do not follow a vegan or dairy-free diet, feel free to substitute milk or cream for coconut milk.

How to store leftover curried butternut squash soup

This curried butternut squash soup has the wonderful quality of improving with time, unlike other types of soup which may go bad, the tastes develop and get stronger.

The soup can be stored in the freezer for up to 3 months. Before putting soup in freezer-safe ziplock bags or storage containers, let it cool in the freezer. The soup can be transferred to a bowl of warm water to defrost more quickly or left to thaw overnight in the refrigerator. 

You can keep the leftover curried butternut squash soup in the refrigerator for up to 6 days and reheat it as properly when ready to use. When reheating, you might need to add a cup or two of water. 

Conclusion

This simple and delectable curried butternut squash soup is ideal if you're in the mood for a hot, tasty cup of soup to warm you up on a chilly day. You can use any variety of pumpkin or squash to make it, and it is fully vegan and gluten-free.