Recipe by Oryana Staff Member, Ethan Colyer
Warm, comforting, and full of flavor, this Curried Butternut Squash Soup is a cozy fall favorite. Made with fresh, locally sourced squash and naturally sweet apples and pears, this recipe creates a creamy, aromatic bowl of goodness that’s perfect for chilly evenings or a light, nourishing meal.
The natural sweetness of roasted squash pairs perfectly with aromatic curry spices and a hint of jalapeño for warmth. It’s a soup that celebrates the best of seasonal produce, and it’s just as easy to make as it is delicious.
Pair it with a gooey grilled cheese or a slice of crusty sourdough for the ultimate comfort meal.
Ingredients:
- Olive oil
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 2 Tbsp curry powder
- 1 apple, peeled and chopped
- 1 pear, peeled and chopped
- 1 jalapeño, seeded and chopped
- 32 oz vegetable broth (divided)
- 1 butternut squash, peeled and cubed
- Salt and freshly ground black pepper
- 1 can coconut milk
For Garnish:
- Sour cream
- Fresh cilantro, chopped
- Toasted walnuts
Instructions:
- Start with your aromatics
Heat a large pot over medium heat and add a drizzle of olive oil. - Sauté the onion
Add the chopped onion and cook, stirring frequently, until translucent but not browned. - Add garlic and curry powder
Stir in the minced garlic and curry powder. Continue cooking for about 3 minutes, until fragrant and ingredients begin to stick slightly. - Add fruit & heat
Add the apple, pear, jalapeño, and enough vegetable broth to cover. - Simmer
Cover and cook for 10 minutes. - Add squash
Add the cubed butternut squash, season with salt, stir to coat, and cook for 5 minutes. - Add coconut milk & remaining broth
Pour in the coconut milk and additional broth. Bring to a low boil, then reduce to medium-low. Cover and simmer until the squash is fork-tender (about 15 minutes). - Blend until smooth
Use an immersion blender to puree the soup until creamy. (Alternatively, transfer to a blender in batches, then return to the pot.) - Taste & adjust
Add more curry powder, salt, or pepper if needed. - Serve & garnish
Ladle the soup into bowls and top with sour cream, cilantro, and toasted walnuts.
Serving Suggestion:
Pair this soup with a grilled cheese sandwich made with aged cheddar, caramelized onions, roasted walnuts, and cherry jalapeño jelly for a rich, savory, and slightly spicy bite. The flavors balance beautifully with the warmth of the curry.
