This butternut squash soup is so smooth and decadent it’s hard to believe there isn’t a drop of cream in it.

Here’s the gist: roast cubed butternut squash, carrots, an apple, half an onion and a few garlic cloves at 400°F until soft and golden, then blend everything with 4 cups of broth, mild yellow curry powder, ground ginger, a spoonful of honey and sea salt until it’s silky. It takes about an hour from start to finish, and you don’t need a drop of cream.

If you’ve never prepped a whole butternut squash, I show you how to peel, cut and roast a butternut squash in a quick video. Once you have that down, this soup comes together in about an hour.

Sweet roasted squash, carrots and apple with warm yellow curry powder make this Butternut Squash & Carrot Curry Soup a perfect fall lunch. It’s basically just plants and spices with a dash of olive oil, so eat up! It’s also one of my top picks for what to cook in November.

Mild yellow curry powder is usually a blend of turmeric, coriander, ginger, cumin, cinnamon, black pepper, mustard, cardamom and other spices. All brands are different, so try a few to find one that you love. Just be sure that the only ingredients in your curry powder are spices, no fillers, preservatives or sugar, ever.

Curry powder is usually very potent so a little goes a long way. I use this one and love it if you need a place to start. That’s not an affiliate link, I just really love it.

Most yellow curry already contains ginger but I always add a little more for extra flavor, nutrition and heat since it complements the other ingredients so well. You’ll notice this soup really develops a kick the longer it sits.

Most of the time I like to keep this soup to just veggies and since the Vitamix makes it so creamy there’s no need to add any coconut milk. However, if you want to make it even more decadent and bump up the heartiness, add a small can (4-5 ounces) of organic full-fat coconut milk. It will still be vegan but extra creamy. To keep the whole soup vegan, use veggie broth and swap the honey for the same amount of maple syrup.

This recipe looks long but it’s actually quite easy so don’t be intimidated. I just gave you a lot of detail and two variations for blending.

Butternut Squash Carrot Curry Soup FAQs

Can you freeze butternut squash soup?

This one is a great freezer soup. Let it cool, then store it in airtight containers (leave a little room at the top) for up to 4 months. In the refrigerator, it keeps for up to 3 days.

Do I need coconut milk for butternut squash curry soup?

Not at all. The roasted veggies blend up so creamy that this soup doesn’t need it. If you want it extra rich, add a small can (4 to 5 ounces) of full-fat coconut milk when you blend.

Can I make this soup without a Vitamix?

You can. After roasting, simmer everything in a large soup pot for about 20 minutes, then blend it with an immersion blender, a food mill, or in batches in a regular blender. Never fill a blender more than 1/3 of the way with hot soup, and hold the lid down with a folded kitchen towel.

Have more squash to use up? My Vegan Butternut Squash Soup is another cozy bowl, and my Carrot Ginger Soup is a good one when you have a big bag of carrots.

Healing Butternut Squash & Carrot Curry Soup

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• Author: Elizabeth Rider
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: Serves 8
• Category: Soup
• Method: Blend, Roast
• Cuisine: American

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Description

This creamy soup starts with roasted butternut squash, carrots and apple, blended with broth, mild yellow curry powder, ginger and a little honey. It’s silky smooth without any cream, and it freezes beautifully.

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Ingredients

Units USM

• 1 medium to large butternut squash, peeled & cut into 1-inch cubes (about 4 cups)
• 1 pound carrots, cleaned and chopped into 1-inch pieces (about 7 or 8 large carrots)
• 1 apple, peeled, cored and cut into 1-inch pieces (I used a gala apple)
• 1/2 yellow onion, peeled & cut in half, root end attached
• 3 garlic cloves in their skins
• 2 tablespoons extra virgin olive oil
• 3 teaspoons fine sea salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 quart (4 cups) veggie broth or organic chicken broth
• 3/4 teaspoon mild yellow curry powder
• 1/2 teaspoon ground ginger
• 1 tablespoon raw honey (or maple syrup to keep it vegan)
• purified water
• raw pumpkin seeds (aka pepitas) for garnish

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Instructions

1. Preheat the oven to 400°F.
2. Prepare the butternut squash by peeling it with a veggie peeler, cutting it in half lengthwise and scooping out the seeds. Then chop it into 1-inch cubes. (See my 1-minute video tutorial here – it’s easy).
3. Drizzle the butternut squash, carrot, apple, onion and garlic with about two tablespoons of extra virgin olive oil, one teaspoon of sea salt and 1/4 teaspoon black pepper. Arrange on two baking sheets and roast for about 25-30 minutes, until soft and slightly golden.
4. Flip with a spatula about 15 minutes in to ensure even cooking. Leaving the garlic in its skin will prevent it from burning. Remember to remove the skin after roasting before pureeing the soup.
5. Leaving the root end of the onion intact will also help it roast evenly. Remove the root end before pureeing.
6. Carefully place the roasted squash, carrots, apple, onion and peeled garlic in the blender with the broth, curry powder, ginger, honey, and 2 teaspoons of sea salt. Keep about two cups of purified water on hand to thin out in the blender as needed. I end up using about 1.5 cups. Secure the blender lid and place a folded kitchen towel over the lid for safety and hold the blender very tight to the base. A Vitamix can handle hot liquid and larger quantities. If you’re not using a Vitamix, see below. Start on low, turn the Vitamix on and slowly increase the speed to high. Add water if needed. Blend until smooth and creamy, about 90 seconds. Return to the soup pot and cover to keep warm for serving.

Note: Always be very careful when blending hot liquids; hot liquids expand when blending and can escape from the blender. Read all of the instructions below before continuing. See notes below.

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Notes

If using a Vitamix or high-speed blender, carefully place the roasted squash, carrots, apple, onion and peeled garlic in the blender with the broth, curry powder, ginger, honey and 2 teaspoons sea salt. Keep about two cups of purified water on hand to thin out in the blender as needed. I end up using about 1.5 cups. Secure the blender lid and place a folded kitchen towel over the lid for safety and hold the blender very tight to the base. A Vitamix can handle hot liquid and larger quantities. If you’re not using a Vitamix, see below. Start on low, turn the Vitamix on and slowly increase the speed to high. Add water if needed. Blend until smooth and creamy, about 90 seconds. Return to the soup pot and cover to keep warm for serving.

If you don’t have a Vitamix, after roasting the veggies put all ingredients in a large soup pot and simmer for about 20 minutes. Remove from heat and use a food mill, food processor or immersion blender to blend until smooth. Be very careful when blending hot liquids and work in batches. Never fill a blender or food processor more than 1/3 of the way full, and always cover the lid with a kitchen towel to protect your hands. Hold the blender tight to the base while blending. Blend until smooth and creamy. Return to the soup pot and cover to keep warm for serving.

 

I like to let the soup warm for at least an hour to let the flavors come together. Keep it covered so the liquid doesn’t evaporate. Store in an airtight glass container in the refrigerator up to 3 days, or in the freezer up to 4 months.

To keep this soup vegan, use veggie broth and maple syrup instead of honey.