Apple Butternut Squash Soup with Indian Spices (Vegan, Gluten Free)

Nothing tastes quite so much like Autumn as apples and winter squashes!

I’ve always loved apple-butternut squash soups. Here I’ve taken that classic combo in a less sweet, more savory direction. And the addition of warming Indian spices is guaranteed to take the chill from a cold day.

Ingredients for Apple-Butternut Squash Soup with Indian Spices

1-2 Tablespoons Vegetable Oil

1 Medium Onion, finely diced

1 Teaspoon Fresh Ginger, minced as finely as possible

1 Teaspoon Cumin

1/2 Teaspoon Coriander

1/8 – 1/4 Teaspoon Red Chili Powder

1 Butternut Squash, peeled and diced

4 Apples, peeled, cored, and diced

2 1/2 Cups Vegetable Broth

2 1/2 Cups Water

2 Teaspoons Sea Salt, or to taste

1/2 – 1 Teaspoon Garam Masala (NOT curry powder)

Directions for Apple-Butternut Squash Soup with Indian Spices

In a large stockpot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 8 minutes. Add the fresh ginger and cook another 2 minutes. Add the cumin, coriander, and red chili powder. Stir quickly to evenly distribute among the onions, about 1 minute.

Add the butternut squash. Stir to coat the squash in the onions and spices. Cook, stirring occasionally, approximately 10 minutes or until squash begins to soften.

Add the diced apple. Add the vegetable broth, water, and salt.

Bring to a boil and then reduce to a simmer. Cover pot and cook 30 minutes, stirring occasionally.

Add 1/2 teaspoon of the garam masala. Stir. Turn off heat and then carefully use an immersion blender to puree the soup. It doesn’t have to be completely smooth – a few small chunks are ok.

This soup should be thick! If it’s a bit too thick, add a small amount of water or broth.

Taste. Depending on the brand of vegetable broth used, you may need to add a little more salt. And depending on the brand of garam masala used – some brands are much stronger than others! – you may need to add 1/2 teaspoon more.

Spoon into bowls and enjoy!

Notes:

Many groceries now carry fresh butternut squash already peeled and diced. It’s a great timesaver.
Fresh ginger really makes this soup sparkle.
This soup is supposed to be thick and hearty. You may be used to very thin butternut squash soups from cans or boxes, but give this thicker soup a try and see how comforting and filling it is!
An immersion blender is key to this soup’s smooth texture. If you don’t have an immersion blender, I strongly advise getting one. You will wonder how you ever lived without it!
Here I used a 50/50 blend of vegetable broth and water. The vegetable broth gives the soup a little more flavor; the water keeps the flavor of the broth from overpowering the delicate flavors of the squash and apple.
Be sure to use garam masala and not curry powder! Garam masala is a warm spice blend that contains sweet spices such as cinnamon, cloves, cardamom, and nutmeg – spices that perfectly complement apples and butternut squash. (Also try using garam masala on a baked sweet potato!) Curry powder is more astringent.