Fall is here! And nothing is more fall than this butternut squash soup filled with so much goodness and flavor. Seasoned with thyme, tart apples, and curry it is the best and last butternut squash soup recipe you will ever need.
I think I’ve seen about 100 different versions of butternut squash soup across Pinterest. But I promise you that if this isn’t your first version it will definitely be your last! Layered with flavorful spices and a smooth creamy consistency you won’t know how you lived without this soup in your life.
What really sets this soup apart is my secret ingredient. It came about when I was making this soup and decided that there was just something missing. But I couldn’t put my finger on what it was. If you’ve ever seen me cook before you know that at this point I just start throwing in whatever I have lying around. That is how I ended up adding in this super special secret ingredient.
Are you ready for it? Apple butter. That is the magical element that brings everything about this soup together into something out of this world. When you think about it, it’s really a natural partnership with the apples already in the soup and the warm spices mixing together.
If you aren’t able to get your hands on any because you don’t keep stock piles of it like me, you can get by with adding some of the flavor magic in with a pinch of allspice and ground cloves. It won’t be the same but it will get you through the dark night until you can get more apple butter. This will also work for those of you on a Whole30 as I don’t believe most store bought apple butter will be compliant.
Before we get to the nitty-gritty lets talk about butternut squash. It’s kind of pain in the butt to peel. And when you are making this soup two times a week for the next month you are not going to want to deal with that headache each time. That’s why I am going to share another one of my trade secret’s with you, dear reader. Pre-diced butternut squash! It is found near the veggie trays and pre-sliced fruit. Sure, it’s probably less cost-effective. But if it means I don’t have to deal with burning my hand on a freshly microwaved butternut squash again then I will take it!
For those of you that are insistent on using a fresh butternut squash or just would like to learn how to say that you did it once, I have an explainer on how to peel and dice one here.
Creamy butternut squash soup with a secret ingredient that will spicy things up!
- 1 Butternut Squash Diced
- 1 Medium Onion Diced
- 1 Medium Gala Apple Diced
- 2 Tbsp Olive Oil
- 1 Tsp Dried Thyme 2 Tbsp if using fresh
- 2 Tsp Curry Powder
- 1/8 Tsp Cayenne Powder
- 4 Cups Stock
- 1 Can Coconut Milk Full-fat
- 2 Tbsp Apple Butter
Dice onion, apples, and butternut squash (if not using pre-diced). While you are dicing heat up the oil in the bottom of a dutch oven or a heavy bottomed pot. Once the oil is simmering add the onions and cook them until browned, about 4 minutes.
Add in stock to cover all of the items in the pot and turn up heat until boiling. Once it is boiling, turn down and let simmer, covered for 30 minutes or until everything is softened. Stir occasionally and add more stock as needed to keep everything submerged.
Once everything has cooked through and softened, turn off heat. Using an immersion blender or regular blender, puree the mixture until it has a smooth consistency. Add in the coconut milk and apple butter and mix again until combined. If using a blender you may have to blend in batches to avoid overfilling. Don't forget to vent the lid so your soup doesn't explode!
Serve warm garnished with chives or a swirl of coconut cream. This also freezes well and makes excellent leftovers the next day!
To make this recipe Whole30 or if you don't have apple butter on hand substitute 1 tsp of allspice when all of the spices are added to the mixture.