Creamy Curried Butternut Squash and Apple Soup with Crunchy Pumpkin Seeds

This creamy curried butternut squash and apple soup is a delightful blend of flavors that warms the soul on chilly days. The combination of sweet butternut squash and tart apples paired with aromatic curry spices creates a comforting dish that’s both nutritious and satisfying.

To make this soup even more special, it’s topped with crunchy toasted pumpkin seeds, adding a wonderful texture contrast. Perfect as an appetizer or a light meal, this soup is sure to impress your family and guests alike!

Creamy Curried Butternut Squash and Apple Soup with Crunchy Pumpkin Seeds

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 220 calories 10g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

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

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until onion becomes translucent, about 5 minutes.
3. Stir in curry powder and cook for an additional minute until fragrant.
4. Add diced butternut squash and apples to the pot, stirring to coat with the spices.
5. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until squash is tender, about 20 minutes.
6. Once cooked, use an immersion blender to puree the soup until smooth. Stir in coconut milk and season with salt and pepper.
7. Warm through on low heat, then serve hot, garnished with toasted pumpkin seeds and fresh cilantro if desired.

Notes

Tip: Make sure to toast the pumpkin seeds in a dry skillet until they are golden and fragrant to enhance their flavor.

For a smoother soup, blend it longer until completely silky. If you prefer a thicker consistency, reduce the vegetable broth slightly.

You can substitute the butternut squash with sweet potatoes or pumpkin if needed. For added flavor, try enhancing the spices with a pinch of cinnamon or nutmeg.

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove and consider garnishing with fresh herbs for a pop of color!