This warming and flavorful pureed butternut soup is great for lunch or makes a perfect partner to a salad or main dish.
I love using fresh ingredients of the season and squash is one of my very favorite things to eat in the Fall. This pureed soup adds in some ginger and curry powder which have great anti-inflammatory benefits but also makes the soup warming and a little spicy. Feel free to use a smaller amount of each ingredient if you just want a hint of these flavors.
What You’ll Need:
- butternut squash
- apple
- onion
- carrots
- garlic
- ginger
- avocado oil
- curry powder
- salt and pepper
- vegetable broth
- roasted pumpkin seeds
- cashews (for the cashew cream)
Making the Recipe:
Start by soaking the cashews in some boiling water in a small glass bowl. Let this rest while you do the prep the soup ingredients.
Dice the onion and carrots. Rough chop the garlic and grate the ginger. Peel and cut the butternut squash and apples and cut them into cubes.
Now, you’re ready to get cooking! First, sauté the onion and carrots in a Dutch oven or medium stockpot with the oil for 2-3 minutes. Then, add in the garlic and sauté for another minute until it is fragrant.
I recommend stirring in the the salt, curry powder and ginger to the carrot and onion mixture next. After you have done that, add the cubed squash and apple to the pot, along with the broth. Bring it all to a boil and then simmer for 15-20 minutes until everything is tender.
While the soup simmers, blend up the cashews and water in a blender or Nutri bullet until creamy and set it aside.
Once everything is nice and tender, puree the soup mixture with an immersion blender. If you don’t have an immersion blender, you can transfer the soup mixture to a blender in small batches and puree it that way.
Finally stir in about 1/2 cup of the cashew cream to the soup, reserving a few tablespoon or so to drizzle over the soup before serving. Top with some roasted pumpkin seeds and enjoy!
Butternut Squash and Apple Curry and Ginger Pureed Soup
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: soup
- Method: stovetop
- Diet: Gluten Free
Description
This warming and flavorful pureed butternut soup is great for lunch or makes a perfect partner to a salad or main dish.
Ingredients
For the Soup Base:
- 2 Tbsp. avocado oil
- 1 medium yellow onion, diced
- 2 cloves garlic, rough chopped
- 3 carrots, diced
- 1 large apple (Honeycrisp or Grany Smith), peeled and cubed
- 4 cups butternut squash, cubed (about 1 medium squash)
- 2 1/2 cups vegetable broth
- 1 tsp. ginger, freshly grated
- 1/2 tsp. – 1 tsp. curry powder
- 1 tsp. sea salt
- freshly ground black pepper, to taste
- 1/4 cup roasted pumpkin seeds (for garnish)
For the Cashew Cream:
- 1/3 cup raw cashews
- 2/3 cup boiling water
Instructions
- Start with the cashew cream. Place the cashews in a glass bowl and cover with boiling water. Let them rest, while you make the soup.
- Next, prepare the vegetables. Dice the onion and carrots. Chop the garlic. Peel and cut the butternut squash and apple into cubes. Mince the ginger and set it aside.
- Warm the oil in a Dutch over or medium stock pot. Saute the onion and carrots for 2-3 minutes. Add the garlic and cook another minute. Season the mixture with salt, curry powder and ginger. Stir well. I recommend you start with 1/2 tsp. of curry powder. If you love curry, you can always add more!
- Put the carrots and apples in the pot and add in the broth. It should just cover the vegetables. Bring to a boil and turn the heat down to simmer for 20 minutes.
- While the vegetables simmer, pour the cashews and water into a blender or Nutri bullet and blend until creamy.
- When the vegetables are tender, use an immersion blender to puree the soup. Add in ½ cup of the cashew cream to the soup and stir it well. Save a little bit of it to drizzle on top of the soup.
- Top the soup with some roasted pumpkin seeds.
Notes
- If you want the soup to be milder in flavor, use 1/2 tsp. of ginger and curry powder.