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+ servings
butternut squash soup served in white bowls with crusty bread

Butternut Squash Soup

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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!
Course Soup
Cuisine American
Diet Gluten Free, Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 163
Author Kim

Ingredients

  • 4 cups peeled and cubed butternut squash, roasted
  • a few dashes of cinnamon and salt to season butternut squash
  • 1 tablespoon coconut oil (or other preferred oil)
  • 1 large apple peeled, cored and cubed*
  • 1/2 large yellow onion diced
  • 1/2 to 1 teaspoon curry powder**
  • 3.5 cups vegetable broth
  • 1/2 cup milk***
  • 1 teaspoon salt + a few extra dashes to taste
  • Optional: cream and pumpkin seeds for topping and/or crusty bread or grilled cheese for serving

Instructions

  • 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.
  • Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
  • Top with pumpkin seeds and cream, if desired. Enjoy with crusty bread or a grilled cheese!

Video

Notes

*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.
Pressure cooker: 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. 
Freezing: Allow soup to cool to room temperature, then transfer to a freezer-safe container and store in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 163kcal | Carbohydrates: 32g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 734mg | Potassium: 598mg | Fiber: 9g | Sugar: 7g