Claire’s Curried Butternut Squash Soup


  • 1 butternut squash
  • 1 tablespoon olive oil, or as needed
  • 1 onion, chopped
  • 1 shallot, minced
  • 2 tablespoons curry powder, or more to taste
  • 1 teaspoon ground turmeric
  • 1 apple, cored and chopped
  • 1 slice fresh ginger, minced
  • water to cover
  • 1 (14 ounce) can coconut milk
  • salt to taste



  1. Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.
  2. Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh.
  3. Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.
  4. Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.
  5. Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.

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