Fall is in the air! And we all know what that means — squash (pumpkin being a squash) and soup! I’ve been waiting to make this soup all summer and as soon as the temperature dipped into the 60s here in the Bay Area, I roasted my first butternut squash of the season. Even though we’re in for another heat wave starting tomorrow, I didn’t want to miss an opportunity to make this soup.
I often start dinner parties with a tasty soup! Just like with working out, I find that a good warm up is needed before digging into a great meal, and soups are a perfect way to start a meal. This curried butternut squash soup with coconut milk is a favorite. It’s perfect for entertaining because it checks all of the boxes. It can be made ahead. Check! It’s dead simple to make. Check! And it’s delicious! Check and check! I often roast the butternut squash whole a few days in advance. Once the squash is cooled, I remove the seeds and then scoop out the flesh into a airtight container and pop it into the fridge until I’m ready to make the soup.
Soups like stews always taste better when made ahead so I like to pull this soup together the day before I’m entertaining and voilà, all I then have to do is reheat day of and I’m all set.
The secret with this soup is sweating the onion and apple until they are perfectly softened but not browned. This adds a great sweetness and depth to the soup. If you’re looking for a great fall soup, look no further!
Curried Butternut Squash Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4
- Category: Soup
- 1 Butternut Squash
- 1 Onion, roughly chopped
- 1 Apple, Pink Lady or Fuji, roughly chopped
- 4 C Water, vegetable or chicken broth
- 1 t Salt
- 1 t Pepper
- 1 C Coconut Milk
For the topping:
- 1/2 C Coconut Milk
- 1/2 C Toasted pumpkin seeds
- Preheat the oven to 400 degrees.
- Pierce a whole butternut squash all over with a knife. Roast the squash in the oven on a baking tray until you can easily pierce the skin (about 30 minutes). Set aside to cool.
- In a soup pot or dutch oven add the oil, onion and apple. Put heat on low and cover the pot with a lid. Let sweat for 25 minutes or until the onion and apple are soft.
- Once the butternut squash has cooled enough to handle, cut in half and remove the seeds. Then scoop out the flesh with a spoon.
- Add the flesh to the soup pot, along with your liquid, salt and pepper and bring to a boil. Then lower the heat and simmer for 20 minutes.
- Now add the coconut milk and simmer for another 5 minutes.
- Check the seasoning and serve!
- Drizzle each plate with coconut milk and sprinkle with toasted pumpkin seeds.