Coconut Curried Butternut Squash and Apple Soup
With Thanksgiving right around the corner, Coconut Curried Butternut Squash and Apple Soup is the perfect first-course starter. A creamy and velvety soup that has a spot-on viscosity. I believe the key to great Butternut Squash soup is to roast the squash to perfection. Super simple, cut the Butternut Squash lengthwise and roast in the oven for about one hour or until fork tender @ 375. The allow the Butternut Squash to cool before handling.
The addition of currry powder and coconut milk really elevates this recipe to restaurant quality. #ChefApproved
If you do not like curry powder, no problem, just omit it from the recipe.
This is an elegant soup of the Fall & Winter seasons. A few simple steps to a stunning first course for Thanksgiving.
- 2 Butternut Squash
- 1 Cup Coconut Milk
- 1 tsp Curry Powder
- 3 cups Chicken / Vegetable Stock / More if needed for texture
- 1 Vidalia Onion / Chopped / Small
- 2 Medium Carrots / Chopped / Small
- 2 Stalks Celery / Chopped / Small
- 2 Leaves Sage / More for Garnish
- 2 tsp Sea Salt
- 1/2 tsp Black or White Pepper
- 1 Clove Garlic / Minced
No need to peel the butternut squash. Cut the squash lengthwise and place face down on a cookie sheet lined with aluminum foil. Roast @ 375 for 45 to one hour. ( until fork tender ) You can buy butternut squash precut up for your convenience at your grocery store.
Apple: core and peel the apple. I like Honeycrisp apples. Wrap the apple in aluminum foil. Cook alongside the butternut squash. Apple will take around 30 minutes.
Using a saute pan, add butter & olive oil. Melt the butter then add the onion, celery & carrots and sweat until tender. Once tender, clear a space in the pan to cook the garlic. The reason to wait to cook the garlic is to make sure it does not burn.
Scoop the butternut squash out and place into a blender or food processor along with the roasted apple. Add the onion, celery, carrots & garlic.
Pour in 2 cups of chicken or vegetable stock, plus 1 cup of coconut milk. You can add more once you start the blender/food processor to create the consistency you like.
Add the curry powder next and taste. Then make a judgment call on how much salt and pepper to add. Start with a teaspoon of salt. Remember the chicken/vegetable stock likely has sodium/salt already in it. So make sure you taste before adding any salt. Also, add 2 sprigs of sage.
Puree the soup to a smooth consistency. Add stock or coconut milk to create the perfect soup texture.
Next, add the soup to a pot and cook on the stovetop for 5 minutes on medium-low heat. Do not walk away from this process. Keep stirring to make sure nothing burns. Keep stock or coconut milk by the stove and add as needed to keep the consistency where you want it.
Garnish: In a pan, add oil and lightly fry pieces of sage to place in the middle of the bowl for presentation.
Store bought Chicken Stock is ok in a pinch and a true time saver. Yet there’s those of us that love making everything from scratch. Here’s our Le Cordon Bleu Chicken Stock recipe. You will love it. So good you could drink it. lol, but seriously 🙂
Below is a video with a slightly different technique. They boil the butternut squash. Which might help if your low on oven space to roast the squash.
Curried Coconut Butternut Squash Soup Recipe – Healthy Holiday Recipe
A different take, cooking the butternut squash on the stove top