For a smoother texture, consider straining the soup after puréeing. Adjust the amount of curry powder to your preference. Start with 1 tablespoon and add more to taste. The type of apple can be varied. Honeycrisp or Fuji apples also work well, providing a different level of sweetness. This soup freezes beautifully. Allow to cool completely before transferring to freezer-safe containers.
Banana Squash Soup with Sweet Potato and Green Apple
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING6 People
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VIEWS32
Embrace the warmth of winter with this vibrant and nourishing soup! A symphony of sweet banana squash, earthy sweet potato, and tart green apple, all harmonized with fragrant spices. A touch of coconut milk elevates this dish to a creamy indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol5 mg
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Fiber4 g
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Protein3 g
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Saturated Fat3 g
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Sodium57 mg
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Sugar9 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
In a large Dutch oven or heavy-bottomed pot, melt coconut oil and butter together over medium heat. (1 minute)
02
Step
7 mins
Add diced onion and minced garlic. Sauté until softened and translucent, about 5-7 minutes, seasoning lightly with salt and pepper. This builds the aromatic base of the soup.
03
Step
5 mins
Introduce the cubed banana squash, sweet potatoes, and Granny Smith apple to the pot. Stir well to coat with the onion-garlic mixture. Cook for approximately 5 minutes, allowing the vegetables and apple to begin to soften and their flavors to meld.
04
Step
1 mins
Pour in the chicken broth, ensuring the vegetables are just covered. Bring to a gentle boil, then reduce heat to a simmer.
05
Step
1 mins
Add the chopped fresh basil, curry powder, and crushed bay leaf. Stir gently to combine. (1 minute)
06
Step
20 mins
Simmer the soup for 15-20 minutes, or until the sweet potatoes and apple are tender and easily pierced with a fork. (15-20 minutes)
07
Step
1 mins
Remove the pot from heat and carefully purée the soup using an immersion blender until smooth and velvety. Alternatively, transfer the soup in batches to a regular blender, being cautious of hot liquids.
08
Step
1 mins
Taste and adjust seasonings with salt and pepper as needed. If desired, stir in coconut milk for extra creaminess and richness. (1 minute)
09
StepServe hot, garnished with a sprig of fresh basil or a swirl of coconut milk.
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Kathryn Waters
Jun 30, 2025Absolutely delicious! The curry powder adds such a unique and warming flavor. My family loved it!
Jermain Grant
Jun 10, 2025Easy to follow recipe, and the soup turned out perfectly! I'll definitely be making this again.
Brett Mitchell
Jun 5, 2025I was a bit skeptical about the green apple, but it works perfectly! It adds a lovely tartness that balances the sweetness of the squash and sweet potato.
Delpha Balistreri
May 16, 2025I made this soup last night, and it was a hit! I added a little ginger for an extra kick.
Rosa Witting
Apr 14, 2025I tried this recipe with butternut squash instead of banana squash, and it was just as good!
Grady Greenfelder
Apr 1, 2025This is now my go-to soup recipe for the fall! So easy to make and so flavorful.
Noemi Bartell
Feb 24, 2025I added some coconut milk at the end, as suggested, and it made the soup incredibly creamy and rich.