Curried Butternut Squash Soup
This vegan soup balances zesty curry with sweet and velvety pureed butternut squash and apple.
Equipment
- Blender, Immersion Blender, or Food Processor
Ingredients
- 1 Tbsp Olive Oil
- 1 Butternut Squash, peeled, seeded and chopped About 6 cups
- 1 Apple, peeled, core removed, and chopped About 1 cup (suggested: honeycrisp)
- 2 Tbsp Curry Powder
- ½ tsp cinnamon
- 1 tsp salt
- 1 carton vegetable broth (4 cups)
- 4 Tbsp brown sugar (dark or light - both are fine)
- 1 Tbsp Sriracha Optional
Instructions
- Heat olive oil in a deep soup pot over medium heat. Add diced squash and apple. Sautee for 5-10min, until squash begins to soften.
- Add spices and sauté for another 2-3min, stirring gently to prevent burning.
- Add broth and sugar and bring to a simmer. Cover, but leave vented and gently simmer until squash and apple are soft, About 20min.
- Carefully puree soup using a blender, immersion blender or food processor, working in batches if necessary. (SEE PROCESS NOTES)
- Add sriracha, if using, and stir to combine. Serve hot. See Finishing Touches for more serving and topping ideas.
Notes
Soup will keep for 1-3 days, covered in the refrigerator.