Apple Corn & Butternut Squash Soup with Curry

As summer’s warmth turns to cooler evenings, nothing warms the soul better than a bowl of homemade soup! This Apple Corn and Butternut Squash Soup is by Lucy at Turnip the Oven, a vegetable-focused blogger who features fresh, seasonal ingredients.

Apple Corn Butternut Squash Soup

2 tbsp. vegetable oil

1 medium onion, chopped

1 jalapeno, seeded and chopped (optional)

1 large granny smith apple, peeled, cored, chopped

1 ½ pounds butternut squash, about 5 cups, peeled and diced

2 cups fresh or frozen non-GMO corn kernels

1 ½ tsp. kosher salt

1 ½ tsp curry powder

½ tsp. ground cumin

½ tsp. garam masala

½ tsp. freshly ground pepper

4 cups vegetable broth

1 cup coconut milk, plus more for serving

Chopped fresh mint for serving

  • Heat oil in large pot, add chopped onion and jalapeño and saute until onion translucent, about 5 minutes.
  • Add the apple and butternut squash cook until slightly softened, about 5 minutes.
  • Add the corn, salt, curry, cumin, garam masala, pepper, and cook till fragrant,about 2 minutes.
  • Add the vegetable broth, and bring to a boil.
  • Reduce heat, and simmer partially covered, until squash is tender, about 25-30 minutes.
  • Puree soup with an immersion blender, stir in coconut milk.
  • Makes 6 servings. Serve with an additional swirl of coconut milk and chopped mint.
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