EAT | Butternut Squash Soup

EAT | Butternut Squash Soup

Tuesday, June 10, 2014

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The weather in Miami has been pretty terrible lately. Either dark clouds loom overhead like they’re about to say “Yeah, try and do something outside… Imma rain on ya” or the sun is beaming down on you and you feel like dying after taking a couple steps outside… Maybe I’m exaggerating a bit but seriously the weather just sucks. Since it’s been drizzling outside all morning I decided to make something warm and delicious (’cause that what people do on a hot summer day, oh man). I anticipated this feeling so I picked up a butternut squash and some vegetable broth yesterday while grocery shopping.

While looking up the recipe, I had just one requirement: no cream. When I cook at home I like to keep things light but delicious. That’s what I love about cooking for myself, I have the ability to pick and choose what goes into my food. I also think making soup for your whole family is extra easy cause it all goes in one pot and doesn’t require a whole lot of skill.

I ended up finding an awesome recipe on and instantly knew it was going to be good. One ingredient that particularly stuck out to me was the curry powder, a spice I shy away from but enjoy eating from time to time.


in the pan 2

Adding the curry… I only added 1/2 a teaspoon but I am going to add a full teaspoon next time because it was so delicious and added a lot of depth to the soup!

Here is the recipe from Hungry Healthy Girl

Butternut Squash Soup (vegan, paleo, gluten-free)


  • 4 cups of peeled and cubed butternut squash, roasted
  • 1 large apple, peeled, cored and cubed (I used a Honeycrisp. If you want your soup less sweet, you may want to use a Granny Smith.)
  • 1/2 of a large yellow onion, diced
  • 1 tbsp. coconut oil
  • 1/2 to 1 teaspoon curry powder *I actually used 2 teaspoons of curry and loved the way the soup turned out, but I’ve had several readers comment that the curry was a little too strong. You may want to start with 1/2 teaspoon and add more to desired taste.
  • 3.5 cups vegetable broth
  • 1/2 cup almond milk (I used unsweetened vanilla almond milk.)
  • 1 tsp salt + a few extra dashes
  • a few dashes of cinnamon


  • Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
  • Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.
  • Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 mins. Stir in salt to taste.
  • Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.

This recipe is sooo good and I will be making it over and over again. The soup is thick and creamy without being weighed down by cream or butter. I highly suggest you try this one out!

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