Squash Carrot Apple curry soup

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Preparation time: 30 minutes
Cooking time: 90 minutes

Difficulty: Easy - for beginners
Serves: 6

Dietary guidance: v v d 

Tags: soup · cilantro · curry · carrot · squash ·


1 Butternut Squash
1 medium bag of Carrots
3 Granny Smith Apples
4 tablespoons Olive Oil
1 bunch of Cilantro
2 limes
2 cups frozen corn
1 can Coconut milk
Optional 1/4 cup of butter


Cut up one good sized butter nut squash into good sized chunks. Set the oven at 375 F. Cover the bottom of a roasting pan with cooking oil, then add squash, salt and pepper. Roast squash for about 30 minutes, then add a medium size bag of baby carrots and drip some oil on top of them. Cook until veggies are a little golden brown.

Peel and cut up two or three Granny Smith apples add to the roasting pan, and one can of coconut milk, one package of Butter chicken sauce, (I prefer "Asian Home Gourmet" but it doesn't have to be that brand, you could add Thai green curry at this point instead, I love the flavour but it packs too much heat for me!) then add 1 to 3 cups veggie stock and blend until it has the consistency you like. I added 2 cups Sunshine Harvest organic Peaches and Cream frozen corn I bought at Costco. (This stuff tastes like corn on the cobb!) Bring it to a slow boil and then turned off. Stir in the butter but this is optional.

For my own bowl I added chopped cilantro and a squeeze of lime, but not everyone in my family likes cilantro so it didn't go into the pot. If you try it and like it... please let me know. Everytime I make squash/carrot/apple soup it's different. Because it depends on what I find at the local grocery store or what's in the cupboard at the house I'm cooking at.


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