Curried Butternut Squash Soup

Creamy butternut squash soup—simple, nourishing comfort made from a season of abundance.

This curried butternut squash soup is inspired by a recipe I first encountered through The New York Times, adapted there by Tara Parker-Pope from Vegan Holiday Kitchen. Over the years, I’ve simplified and adjusted it to reflect what I grow, how I cook, and how I manage an abundant harvest.

Sweet squash, tart apple, warming curry, and fresh ginger come together in a soup that feels both grounding and quietly festive—equally at home on a weeknight or as part of a fall gathering.

Prep Time

• Active prep: 25 minutes

• Cook time: 45–60 minutes

• Total time: ~1 hour 15 minutes

Yield

• About 2 quarts (6–8 servings)

Ingredients

• 1 large butternut squash (about 3 lbs), halved and seeded

• 2 tablespoons olive oil, divided

• 1 large yellow or sweet white onion, chopped

• 1 medium apple, peeled, cored, and diced (any variety)

• 2 teaspoons curry powder

• 2 teaspoons freshly grated ginger (or to taste)

• Pinch of ground nutmeg or allspice

• 4 cups vegetable broth (or water with bouillon)

• 1 can (13.5–14 oz) coconut milk

• Salt and freshly ground black pepper, to taste

Directions

1. Roast the squash. Preheat the oven to 375°F. Place squash halves cut-side up in a baking dish and cover tightly with foil. Roast for 30–50 minutes, until the flesh is very tender. Let cool slightly, then scoop out the flesh and set aside.

2. Sauté the aromatics. In a large soup pot, heat 1 tablespoon of olive oil over medium-low heat. Add the chopped onion and cook until soft and lightly golden, about 8–10 minutes.

3. Build the flavor. Add the remaining tablespoon of olive oil, the diced apple, curry powder, ginger, and nutmeg. Stir well and cook for 1–2 minutes, just until fragrant.

4. Simmer. Add the roasted squash and vegetable broth. Bring to a gentle simmer, cover, and cook for about 10–15 minutes, until the apples are very tender.

5. Blend. Use an immersion blender to purée the soup until completely smooth (or carefully transfer to a blender in batches).

6. Finish with coconut milk. Stir in the coconut milk and return the soup to low heat. Warm gently for 5–10 minutes. Season with salt and pepper to taste.

7. Serve. Ladle into bowls and serve warm. This soup thickens as it sits and is even better the next day.

Freezing & Canning Notes

Freezing (Recommended)

This soup freezes very well with the coconut milk included.

• Let soup cool completely.

• Portion into freezer-safe containers or jars, leaving headspace for expansion.

• Freeze for up to 6 months.

• Thaw overnight in the refrigerator and reheat gently, stirring well.

Tip: The texture may thicken slightly after freezing—add a splash of broth or water when reheating if needed.

Pressure Canning (With Constraints)

This soup can be pressure canned only if the coconut milk is omitted.

Important safety notes:

• Coconut milk and other dairy or plant-based milks are not safe for pressure canning.

• Always follow your pressure canner manufacturer’s instructions and altitude adjustments.

To Can:

1. Prepare the soup without coconut milk.

2. For canning, quadruple the recipe to make approximately 8 quarts.

3. Add additional vegetable broth as needed to maintain a pourable consistency.

4. Fill hot, clean quart jars, leaving 1 inch headspace.

5. Process quart jars for 90 minutes at the pressure recommended for your altitude.

To Serve After Canning:

Reheat 1 quart of soup and stir in ½ can of coconut milk just before serving.

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For more garden-grown recipes and ideas for saving the harvest, visit In My Garden at www.inmygarden.blog.