This creamy (but dairy-free) soup is all about the prep: peeling and chopping the squash and other vegetables. You can do that part in advance and store the vegetables in the fridge for up to 3 days if desired. This soup freezes well, if you want to double it and freeze half. Butternut squash soup is a fall favorite here in New England!
Ingredients
Oil
- 2 teaspoons avocado, sesame, canola oil, peanut, or light olive oil
Onion
- 1 cup, diced
Celery
- ½ cup, diced
Garlic
- 1 Tablespoon minced or 1 teaspoon powdered
Ginger
- 1 Tablespoon minced fresh ginger or 1 teaspoon powdered ginger
Curry-powder
- 1 Tablespoon
Cinnamon
- ½ teaspoon
Nutmeg
- ¼ teaspoon
Butternut-squash
- 1 medium-sized (about 2 pound), peeled, seeded and diced (4-5 cups)
Apples
- 2 large, peeled and diced
Broth
- 1 quart (32-ounces) chicken broth or vegetable broth, reduced sodium, fat-free
Salt
- ¼ teaspoon
Pepper
- ¼ teaspoon white pepper
Garnish
- 1/2 cup nuts or seeds of choice, Greek yogurt, fresh cilantro or any combination of these
Instructions
Step 1
Heat oil over medium-high heat in a 3-or 4-quart large saucepan. Sauté the onion, celery, garlic, and ginger until tender, about 4 minutes.
Step 2
Add the curry powder, cinnamon, nutmeg and sauté 1 minute.
Step 3
Add the broth, squash, apples, salt, and pepper. Cover and simmer 20-25 minutes, or until the squash is fork tender.
Step 4
Puree the soup in a blender or food processor or smash with a potato masher until smooth.
Step 5
Garnish with cilantro, a dollop of plain Greek yogurt and a sprinkle of nuts in each bowl.
Notes
Garinish options:
- ¼ cup freshly chopped cilantro or chives
- ½ cup plain Greek yogurt
- ¼ cup toasted nuts-walnuts, almonds, pecans, or pumpkin seeds
To make peeling and cutting the squash easier, heat squash in the microwave on high heat for 2-3 minutes or in a 350 degree oven for 10 minutes. Cool under cold, running water before peeling and cutting.
Butternut squash can be purchased peeled and cut, just ask your grocer. May use frozen butternut squash instead of fresh.