Are you ready to transform your kitchen into a flavor paradise? This Curried Squash and Apple Soup isn't just another recipe—it's a culinary journey that blends the sweet warmth of butternut squash, the tangy brightness of apples, and the exotic allure of Indian-inspired curry. Imagine a soup so creamy and aromatic that it transports you from your dining room to the vibrant streets of Mumbai, all while keeping you cozy and satisfied.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 apples, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by peeling and dicing the butternut squash, chopping the onion, peeling and dicing the apples, and mincing the garlic. Set aside.
- In a large heavy-bottomed pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent and soft, approximately 4-5 minutes.
- Add minced garlic and curry powder to the onions. Stir and cook for 1-2 minutes until the spices become fragrant, releasing their essential oils and warming the kitchen with their aroma.
- Add diced butternut squash and apples to the pot. Stir to combine with the onion and spice mixture, ensuring all pieces are well coated.
- Pour vegetable broth into the pot, ensuring the squash and apples are mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until the squash is tender and easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Stir in coconut milk, creating a rich and velvety texture. Season with salt and pepper to taste, adjusting spices as needed.
- Ladle the soup into serving bowls and garnish with fresh chopped cilantro. Serve hot with a crusty bread or croutons if desired.
Tips
- Choose a ripe butternut squash with a deep, uniform color and firm texture for the best flavor and consistency.
- Toast your curry powder in the pot for an extra minute before adding other ingredients to enhance its depth and release more complex flavors.
- For an ultra-smooth texture, strain the soup through a fine-mesh sieve after blending to remove any potential stringy bits.
- If you want a lighter version, substitute half the coconut milk with additional vegetable broth.
- Experiment with garnishes: Try toasted pumpkin seeds, a swirl of Greek yogurt, or crispy bacon bits for added texture and flavor.
- This soup freezes beautifully for up to 3 months, making it perfect for meal prep and quick weeknight dinners.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
