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pureed butternut squash and apple soup with cashew cream and roasted pumpkin seeds.

Butternut Squash and Apple Curry and Ginger Pureed Soup

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  • Author: Cheryl Englebretson
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: soup
  • Method: stovetop
  • Diet: Gluten Free


This warming and flavorful pureed butternut soup is great for lunch or makes a perfect partner to a salad or main dish.



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


  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. While the vegetables simmer, pour the cashews and water into a blender or Nutri bullet and blend until creamy.
  6. 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.
  7. Top the soup with some roasted pumpkin seeds.


  • If you want the soup to be milder in flavor, use 1/2 tsp. of ginger and curry powder.