Creamy Butternut Squash Soup

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Servings: 6 Difficulty: Advanced
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A velvety, aromatic soup blending roasted squash with earthy Indian spices and creamy almonds.
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This Creamy Butternut Squash Soup is a comforting bowl of warmth that bridges the gap between autumn harvest and Indian spice traditions. The natural sweetness of the squash is balanced by the earthy depth of curry powder and the rich, nutty creaminess provided by blanched almonds. It’s a dish that feels luxurious yet approachable, perfect for chilly evenings or as a light, satisfying lunch. The texture is incredibly smooth, thanks to the blended almond base, while the fresh apple garnish adds a delightful crunch and tart contrast. Simple to prepare with pantry staples, this vegan and vegetarian-friendly soup is a meal-prep winner that tastes even better the next day. Serve it with crusty bread for soaking up every last drop of this golden, aromatic broth.

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Creamy Butternut Squash Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 11.2

Description

This Creamy Butternut Squash Soup is a comforting bowl of warmth that bridges the gap between autumn harvest and Indian spice traditions. The natural sweetness of the squash is balanced by the earthy depth of curry powder and the rich, nutty creaminess provided by blanched almonds. It&# 226;ÂÂs a dish that feels luxurious yet approachable, perfect for chilly evenings or as a light, satisfying lunch. The texture is incredibly smooth, thanks to the blended almond base, while the fresh apple garnish adds a delightful crunch and tart contrast. Simple to prepare with pantry staples, this vegan and vegetarian-friendly soup is a meal-prep winner that tastes even better the next day. Serve it with crusty bread for soaking up every last drop of this golden, aromatic broth.

Ingredients

Directions

  1. Cut the butternut squash into 2-inch cubes, leaving the skin on.
  2. Place the squash cubes and 3 cups of vegetable stock in a large pot.
  3. Bring the mixture to a simmer over medium heat.
  4. Reduce heat, cover, and cook until the squash is tender, about 15 to 20 minutes.
  5. Remove from heat and let the squash cool in the cooking liquid.
  6. Using a slotted spoon, remove the squash pieces from the pot.
  7. Once cool enough to handle, peel the squash and set aside; reserve the cooking liquid.
  8. Blanch raw almonds in boiling water for 30 seconds, then drain.
  9. Squeeze almonds between fingertips to remove skins, then discard skins.
  10. Combine blanched almonds and the remaining 1-1/2 cups vegetable stock in a blender.
  11. Blend until completely smooth, about 1 minute.
  12. Add cooked squash, curry powder, salt, and pepper to the blender.
  13. Process until the mixture is smooth and creamy.
  14. Pour the squash-almond mixture back into the pot with the reserved cooking liquid.
  15. Bring just to a simmer over medium heat to warm through.
  16. Serve hot, garnished with parsley sprigs and finely chopped tart apple.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 11.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 3.0g1%
Dietary Fiber 0.5g2%
Sugars 0.7g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: butternut squash, creamy soup, indian cuisine, vegan, vegetarian, almond cream, curry powder, vegetable stock, autumn recipe, comfort food, gluten free, healthy dinner, meal prep, winter warmer, blended soup, easy recipe, plant based
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