How do I prepare the butternut squash for this soup?

Cut the butternut squash in half lengthwise, scoop out the seeds, rub with olive oil, season with salt and pepper, then bake facedown at 375˚F until tender, about 35-40 minutes.

Can I adjust the spice level in this Apple Butternut Squash Coconut Soup?

Yes, you can easily modify the amount of curry powder, chili powder, and red pepper flakes to achieve your desired level of warmth and spice in the soup.

What is the best way to blend this soup for a smooth consistency?

After roasting, scoop the squash flesh and apple into a blender with all other ingredients (except toppings) and blend on high, or use an immersion blender directly in a stockpot to puree.

What are good topping suggestions for this Apple Butternut Squash Coconut Soup?

While the recipe mentions 'desired toppings,' consider toasted pumpkin seeds, fresh cilantro, a swirl of extra coconut milk, or a sprinkle of additional red pepper flakes for added texture and flavor.

How long does this Apple Butternut Squash Coconut Soup keep?

Store any leftover soup in an airtight container in the refrigerator for 3-4 days. This creamy soup also freezes well for longer storage, up to 1 month.

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Apple Butternut Squash Coconut Soup
[Vegan, Grain-Free]

Name: Apple Butternut Squash Coconut Soup [Vegan, Grain-Free]
Cook time: 40 min
Yield: 4
Ingredients: 1 butternut squash; 1/2 can full-fat coconut milk; 2 cups veggie broth; 1 small garlic clove; 1 teaspoon curry powder; 1 teaspoon chili powder; 1 teaspoon red pepper flakes; 1 teaspoon cumin; 1 teaspoon turmeric; Salt and pepper (omit salt if not using low sodium broth); Cilantro; Chopped walnuts; Coconut milk; Cooked quinoa

ED By: Emma D'Alessandro

Author Bio

I'm Emma, food enthusiast, clean-eating recipe creator, amateur photographer, life-liver, eater, traveler, farmers market addict,... Read More

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A vibrant orange bowl of creamy Apple Butternut Squash Coconut Soup, garnished with fresh herbs and a swirl of coconut milk, ready to be enjoyed.

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Discover more recipes with these ingredients

Apple Butternut Squash Coconut Soup [Vegan, Grain-Free]

244

Dairy Free

This is a delicious and simple soup perfect for chilly evenings. Enjoy the fall flavors of apple and butternut squash that add the perfect touch of sweetness to the dish. The coconut milk makes the soup texture as smooth and velvety as possible.

Ingredients You Need for Apple Butternut Squash Coconut Soup [Vegan, Grain-Free]

1 butternut squash
1/2 can full-fat coconut milk
2 cups veggie broth
1 small garlic clove
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon red pepper flakes
1 teaspoon cumin
1 teaspoon turmeric
Salt and pepper (omit salt if not using low sodium broth)

For Toppings:

Cilantro
Chopped walnuts
Coconut milk
Cooked quinoa

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How to Prepare Apple Butternut Squash Coconut Soup [Vegan, Grain-Free]

Preheat oven to 375˚F.
Cut butternut squash in half lengthwise and scoop out seeds. (If cutting is difficult chop off the stem widthwise beforehand).
Rub with olive oil and season with salt and pepper. Place facedown on a baking sheet and bake until tender, about 35-40 minutes.
Peel away the skin or simply scoop out the flesh and place in a blender with all ingredients except for the toppings.
Blend on high, or alternatively place in a stockpot and use an immersion blender to purée.
Pour into bowl and top with desired toppings.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.