This Curry Squash Soup is just what you want to eat on a chilly fall day. It’s ultra-creamy and full of flavor, thanks to apples, coconut milk, warm spices, and just a hint of cayenne powder.
Creamy Curry Squash Soup with Coconut Milk
This is one of the first soups that we crave when the weather starts to cool down a bit. By October, squash is officially added to the list of grocery staples.
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There are so many reasons to love both acorn and butternut squash beyond beyond their sweet, nutty flavor. Not only can acorn or butternut squash be stored for up to two weeks without a hint of age, they are also easy to cook, super versatile and incredibly healthy. Each squash is loaded with vitamin A, fiber and potassium.
Whether you eat this soup with a hefty dose of garnishes, or plain with a side of bread, you will not be disappointed. It’s a great recipe to add to your usual fall and winter soup repertoire.
What Goes Well With Curry Squash Soup?
For garnishes, we like to use any and all of the following:
- Olive oil (drizzled)
- Sour cream
- Bacon bits
- Fresh chopped cilantro
- Parmesan cheese
- Blue cheese crumbles
- Fresh chopped chives
- Coconut Milk or Heavy Cream (drizzled)
If you are wondering what to pair with Curry Squash Soup, think Thanksgiving. Basically any salads, breads, potato side dishes and roasted meats will taste great alongside this soup. A few of our favorites include:
- Twice Baked Potato Casserole
- Crockpot Mashed Potatoes
- Garlic Herb Twist Bread
- Herb Crusted Top Round Roast
- Oven-Roasted Turkey Breast
- Grandma’s Stuffing
How to Roast a Squash
First, you need to pick the best squash! You want to choose an acorn or butternut squash that feel solid and heavy for its size, as well as ones that are free from any deep cuts or soft areas. Once you have bought your squash, it will hold up at room temperature for at least two weeks.
The easiest way to roast them is to preheat your oven to 400 degrees and prepare a baking sheet by covering it with parchment paper or aluminum foil. Using a very sharp knife, slice each squash in half lengthwise and lay cut-side up on the baking sheet. Use a spoon to scoop out the seeds and either discard or save for another use.
Brush each half with olive oil, or avocado oil, and season with salt, pepper and any other seasoning that you like. Roast for about 45 minutes - 1 hour, or until nice and soft. Once cooked through, you can remove from the oven and let cool before scooping out the insides and using for your soup.
Ingredients in Curry Squash Soup
- Squash - either acorn or butternut squash will work great for this recipe.
- Olive Oil - you can also substitute avocado oil.
- Apples - we suggest using Granny Smith apples.
- Onion - you want to use white or yellow onions for this recipe.
- Garlic - fresh garlic is best, but you can substitute 1 tsp of garlic powder.
- Broth - we use chicken broth in this recipe, but you can substitute vegetable broth to make the soup vegetarian.
- Half & Half - this adds a perfect level of creaminess. If you prefer an even richer soup, you can substitute heavy cream.
- Nutmeg - this spice is a classic pairing with squash soups.
- Butter - you can use salted or unsalted.
- Cinnamon - any kind of ground cinnamon will work.
- Curry Powder - you could also try using a touch of garam masala, another similar Indian spice.
- Coconut Milk - this adds creaminess and flavor that pairs perfectly with squash.
- Salt and Pepper
- Cayenne Powder - you can feel free to omit if you don’t like spice, or add a touch more if you prefer.
- Garnish - we like to garnish this soup with a little drizzle of olive oil, some grated Parmesan cheese and bacon bits, a dab of sour cream and chopped fresh cilantro.
How to Make Curry Squash Soup
- Preheat oven to 400 degrees.
- Add prepped squash, apple, onions and garlic cloves on a large baking sheet. Drizzle with avocado oil and season with salt and pepper. Use your hands to rub the oil around so it covers all the vegetables and apple.
- Roast in a preheated oven for 40-55 minutes, or until the squash is fork tender.
- Once roasted completely, let the vegetables and apple cool enough to handle them, then remove the flesh of the squash from the skins and any of the remaining onion or garlic peels. Add the roasted vegetables and apple to a blender and blend until smooth.
- Add chicken broth and blend again until smooth, blending in two batches if needed. (Note: You can also use an immersion blender for this step)
- Return to the pot and stir in the coconut milk, half and half, butter, cinnamon, curry powder, salt, pepper and a pinch of cayenne pepper. Heat and stir over medium heat until warmed through and the butter has melted.
- Remove from the heat, then spoon into bowls and add garnishes if desired. Enjoy!
Can I Freeze Squash Soup?
Yes! A creamy soup like this will freeze really well. Just cool completely and transfer to freezer bags laid flat, or another airtight container, and store for up to 2 months.
Once you are ready to use, either thaw overnight in the fridge or transfer directly into a pot and reheat over medium-low heat, stirring often.
Other Soups to Serve at Thanksgiving
- Best Creamy Cauliflower Soup
- Loaded Baked Potato Soup
- Turkey and Rice Soup
- Creamy Potato Broccoli Cheese Soup
- Roasted Tomato Soup
Curry Squash Soup Recipe
Ingredients
- 2 med Acorn Squash halved or cubed, can substitute butternut squash
- 2 Tablespoons Olive Oil
- 1 med Granny Smith Apple core removed and cut in half
- 1 med Onion cut in half
- 3 cloves Garlic whole
- 3.5 cup Chicken Broth can substitute vegetable broth
- 2 13.66-oz cans Coconut Milk
- 1 cup Half & Half
- ⅛ tsp Nutmeg
- 2 Tablespoons Butter
- ⅓ tsp Cinnamon
- 2 tsp Curry Powder
- Salt to taste
- Pepper to taste
- 1 pinch Cayenne Powder
Garnish for Soup
- 2 Tablespoons Olive Oil
- 2 Tablespoons Parmesan Cheese grated
- 2 Tablespoons Sour Cream thinned with milk
- ½ cup Bacon Bits
- Cilantro Leaves chopped
Instructions
- Preheat oven to 400 degrees.
- Add prepped squash, apple, onions and garlic cloves on a large baking sheet. Drizzle with avocado oil and season with salt and pepper. Use your hands to rub the oil around so it covers all the vegetables and apple.
- Roast in a preheated oven for 40-55 minutes, or until the squash is fork tender.
- Once roasted completely, let the vegetables and apple cool enough to handle them, then remove the flesh of the squash from the skins and any of the remaining onion or garlic peels. Add the roasted vegetables and apple to a blender and blend until smooth.
- Add chicken broth and blend again until smooth, blending in two batches if needed. (Note: You can also use an immersion blender for this step)
- Return to the pot and stir in the coconut milk, half and half, butter, cinnamon, curry powder, salt, pepper and a pinch of cayenne pepper. Heat and stir over medium heat until warmed through and the butter has melted.
- Remove from the heat, then spoon into bowls and add garnishes if desired. Enjoy!
Nutrition
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This Curry Squash Soup creamy, rich and full of flavor. Along with the sweet, nutty butternut squash, we blend in onions, apples, coconut milk, warm spices and just a hint of cayenne powder. It is just what you crave on a chilly fall day.
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