Indian Butternut Squash Soup


Curry powder, apples, and coconut milk add a nice twist to this soup that will please both classic and adventurous eaters. I served this at Thanksgiving Dinner (of 2011, actually…little late on the posting, huh?), but it’s good on any night. Best of all, it’s quick and simple to do. The addition of creme fraiche and chives for garnish makes it look super fancy and is great for when you are entertaining guests. You can also easily freeze this for later meals.

Indian Butternut Squash Soup

  • 1 tablespoons olive oil
  • 2 stalks celery, diced
  • 1/2 medium onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon curry powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 6 cups vegetable stock
  • 2 pounds butternut squash, chopped
  • 1 apple, chopped
  • sea salt to taste
  • 1/4 cup milk of your choice* (see below for note)
  • 1/4 cup creme fraiche, for topping (optional) (you could also probably get away with using plain greek yogurt or plain soy yogurt)
  • 1/4 cup chopped fresh chives, for garnish

*You can use coconut milk, any nut milk, cream or whole milk, or skim milk. Keep in mind that the type of milk you choose will affect the texture/thickness of the soup and the flavor. Coconut milk and heavy cream/whole milk will result in the creamiest, most luxurious texture, but almond or skim milk also works. I used coconut milk and it was delicious!

Put olive oil in a large pot over low to medium heat. Saute celery, onion, carrot, and garlic on low to medium heat for about 5 minutes, until the onion is translucent and fragrant.

Add spices and stock and bring mixture to a boil. Then lower the heat to a simmer and put in the butternut squash. Let the mixture cook for about 20 minutes, until the squash is tender. Then add in the apples and cook for about 5 for minutes.

Puree soup in blender or with an immersion blender. Season with salt and pepper and add in the milk last moment. Make sure to blend very well because sometimes the squash can leave behind fibrous strands and make the soup not as luxurious.

Garnish each portion of the soup with creme fraiche and chopped chives.

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