Velvety Curried Butternut Squash and Apple Soup with Toasted Pecans

This curried butternut squash and apple soup is the perfect blend of sweet and savory flavors, making it an ideal dish for chilly days. The rich, velvety texture is achieved through pureeing roasted squash and apples, while the addition of curry powder brings warmth and depth to each spoonful.

Toasting the pecans adds a delightful crunch that complements the smooth soup beautifully. This comforting soup is not only delicious but also packed with nutrients, making it a wholesome choice for lunch or dinner.

Velvety Curried Butternut Squash and Apple Soup with Toasted Pecans

Serves: 4 Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 250 calories 10g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 medium butternut squash, peeled and diced
• 2 apples, peeled and chopped (preferably Granny Smith)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup pecans, toasted
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the diced butternut squash and chopped apples with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic and curry powder to the pot, stirring for an additional minute until fragrant.
5. Once the squash and apples are roasted, add them to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
7. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with toasted pecans and fresh cilantro if desired.

Notes

For added richness, stir in a splash of coconut milk right before serving.

To make your soup even creamier, you can stir in a splash of coconut milk or cream before serving. If you prefer a little heat, consider adding a pinch of cayenne pepper to the curry mix.

For storage, keep the soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a little broth if the soup thickens too much. This soup also freezes well; just be sure to let it cool completely before transferring to freezer-safe containers.