Curried Butternut Squash Soup with Sage and Apples



Fall is my favorite season and this soup tastes just like fall. One of my favorite things about fall is cooking with squash! I have always loved the combination of butternut and sage. I decided to try creating this soup with apples and sure enough, it is most delicious! This festive soup is great for serving at Thanksgiving dinner- the curry gives it just enough of a kick (but not too much) while the coconut milk helps to thicken it and add a little sweetness. Sure to please vegans and non-vegans alike!

Dietary Info: Dairy-Free, Gluten-Free

Servings: 6-8 bowls

Time: 1 hour

  • 1 large butternut squash soup, cubed with seeds removed
  • 3 chopped apples, peeled and seeded (I used Honeycrisp)
  • 1/3 cup fresh sage, chopped
  • 1 yellow onion, chopped
  • 3 cloves of garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 3 tablespoons curry powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1/2 cup olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3 cups water
  • 1-1/2 cups coconut milk
  • 1/4 cup pumpkin seeds, for garnish

    1. In a large pot, heat oil adding onion, garlic, ginger, and curry. Simmer, covered for about 20 minutes.

    2. Uncover and add water, butternut squash, apples, sage, honey, brown sugar, cinnamon and nutmeg. Bring to a boil, stirring for 1-2 minutes. Reduce heat and simmer, covered, for about 25 minutes.

    3. Remove pot from heat and allow to cool for about 10 minutes. Purée in a blender, gradually adding in coconut milk 1/4 cup at a time. Reheat and serve, garnished with pumpkin seeds if desired. Enjoy!


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