Butternut Squash Soup (From Scratch!)

I’ve never made a puréed soup before, but since becoming a mom and preparing Lucy’s food (all steamed, then blended), I was inspired to make a butternut squash soup!


  • 1 large butternut squash (about 1 1/2-2 pounds), large diced
  • 1 large yellow onion, chopped
  • 1 apple, peeled and diced
  • 1 tbsp. olive oil
  • 2 tsp. curry powder
  • a pinch of nutmeg
  • 2 tsp. grated ginger
  • 2 cups vegetable or chicken broth, or water
  • 1 can 14 oz. coconut milk
  • Salt and pepper to taste


    Step 1: Steam butternut squash. Heat oil to medium in a large pot. Add onion. Cook until transparent.

    Step 2: Add steamed butternut squash, apple, broth or water, curry powder, ginger and nutmeg to the pot.

    Step 3: When apple is soft, transfer to blender. Blend until puréed.

    Step 4: Return to pot and add coconut milk. Summer for 10-15 minutes. Salt and pepper to taste, and serve.

    I couldn’t believe I made this! It was so delicious. My husband said it was “restaurant quality” — and like from a GOOD restaurant, not Applebees. 



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