Deliciously creamy and nourishing butternut squash soup is just what you need for a quick, cozy dinner at home. It's flavorful, easy, gluten-free and vegan!
Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 minutes at 425ºF.
Meanwhile, in a large skillet over medium-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 minutes and until softened.
Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes. Stir in salt to taste. I used 1 teaspoon of salt.
Top with pumpkin seeds and cream, if desired. Enjoy with crusty bread or a grilled cheese!
*I used a Honeycrisp apple. If you want your soup less sweet, you may want to use a Granny Smith apple.
**I actually used 2 teaspoons of curry and loved the way the soup turned out, but I've had several readers comment that the curry was a little too strong. You may want to start with 1/2 teaspoon and add more to desired taste.
***Any milk will work, but use dairy-free to keep this soup vegan and Paleo.
****To make this soup in a pressure cooker: Add all ingredients into the pressure cooker and cook on high pressure for 8 minutes. Don't worry about waiting for the natural release. After the 8 minutes, very carefully turn the valve to “venting” for a quick release. Then, purée until smooth and creamy.
*****You can freeze this soup. To do so, allow it to cool to room temperature, then transfer to a freezer-safe container and store in the freezer for up to 3 months.
Photos by Danielle from Our Salty Kitchen.