• Are you wondering why I thought to feature gluten free recipes that include curry in my Gluten Free Thanksgiving menu? You see, the thing is, I’m crazy about curry. The smell, the taste, the color. And when I combined the yellow of curry with the orange of butternut squash, the hybrid dazzled my eye not to mention my taste buds. Add just a few more ingredients and I offer you a soup worthy of any gluten free Thanksgiving spread. Our gluten free Thanksgiving celebration this year will be a traveling feast, and you know what that means for those of us who are strictly gluten free. Lots of cooking and baking and transporting of food to another destination. No, this gluten free girl is not complaining. I really don’t mind. I love the actual food prep and I’d do it whether we ate home or not. I just have to figure out how to get the food from point A to point B. No biggie. I don’t have our entire gluten free Thanksgiving menu planned yet. But I know this for sure. We’ll be having Curried Butternut Apple Soup (see recipe below) which is a lovely blend of a similar soup I’ve been making since as long as I can remember (I think it was the beginning of my love affair with curry!), a recipe from the delightful Gluten Free Spinner’s blog, and an earlier Thai recipe I blogged about, not to mention my obsession with Thai Kitchen’s Red Curry Paste (I buy it by the boatload!). My original Curried Butternut Apple soup recipe used curry as the heat generator. GF Spinner also used curry AND she raised the heat further by adding red curry paste – and since I have enough jars of it to float a battleship, I borrowed her idea and added it to my recipe. Anytime I can combine coconut milk and red curry paste, I’m a happy cook – as you can see featured in my recipe for Thai Tofu Red Curry With Vegetables. GF Spinner also uses Sriracha Sauce, some Asian seasoning, and heavy cream, but since I’m not really supposed to eat hot, spicy foods and I elect not to eat dairy, I omitted those ingredients. BTW, GF Spinner’s recipe calls for making the soup in a crockpot – though I cook it on the stovetop,  using a slowcooker can be a great timesaver, considering all the Thanksgiving cooking you might be doing. And how can I forget rolls? You know the kind I mean. The rolls that are a throwback to those poppin’ fresh rolls we all used to have as a kid. Or maybe I’ll make my newest recipe for biscuits. Or if I have time, I might make the bread pictured below. It’s Ginger Lemon Girl’s Vegan Bread. Crusty, crunchy, soft on the inside, with great dipping potential. Oh dear, such a dilemna! Also thinking about my Roasted Potato Slices with Smoky Aioli Dip – it’s like a gourmet version of potato chips and onion dip, but better. And for the turkey, I’m going to make it in the crockpot. It’s falling-off-the-bone delicious and couldn’t be simpler. For cranberry sauce, I think I will stick with my quasi Indian-inspired recipes and make Cranberry-Mango Salsa. For salad, I’m thinking about doing something with arugula and sliced pears and pomegranate seeds and a homemade balsamic dressing. Pie, yet to be determined. Maybe this Apple Pie. Hmmm, perhaps I have more of my gluten free Thanksgiving menu planned that I thought??!!! Curried Butternut Squash and Apple Soup serves 4 – 6 click here for printable recipe 1 tbsp olive oil 1 cup chopped onion 1 garlic clove, minced 2 tsp curry powder 4 cups chopped butternut squash 1 granny smith apple, peeled and cored and chopped 2 cups vegetable stock 1 can lite coconut milk 2 tbsp agave syrup 1 tbsp wheat-free tamari sea salt and freshly ground black pepper, to taste 1 – 2 tsp red curry paste, optional Heat the olive oil in a pot over medium heat. Add the onions, garlic, and curry powder. Cook for 10 minutes or until the onions are tender, stirring occasionally. Add the squash, apple, and vegetable stock. Bring to a simmer and cook until the squash can be mashed with the back of a fork. This will take 30 – 45 minutes. Add the rest of the ingredients. Blend with an immersion blender until smooth and creamy. Bring the soup to a boil, then simmer until ready to serve. This post is linked to Gluten-Free Wednesdays, Slightly Indulgent Tuesdays, and Real Food Wednesday.
    • Kim – Cook It Allergy Free

      Ellen, how I wish we could all get together for Thanksgiving and prepare our meal. Can you imagine the feast we would have? We will have to make it our goal to gather and cook all together at some point in the near future. Your Thanksgiving menu sounds like it is coming along pretty fabulously. That soup sounds amazing!! The reason that I host the holiday every year is because I would be making all these dishes whether we stay home or not, so I figure we might as well have everyone come here! 😉

    • I Am Gluten Free

      Hi Kim!!! Yes, it would be totally amazing to be in a kitchen, cooking with other gluten free chefs!!! And next year, we're hosting T-giving at our house. Like you said, if I'm cooking, we might as well do it at our house, at least for one of the annual celebrations.

    • gfe–gluten free easily

      That really looks and sounds awesome, Ellen! I am slowly learning to love curry. It was in a dressing I had on a salad out this weekend and I had it two days in a row. Just loved it! Now I must figure out how to make it. Thanks for this recipe, Ellen! You've done the hard work for us, although I love that it's truly an easy recipe. :-)

      I am with you guys on the fantasty of a gf Thanksgiving get together! I'd love it!


    • Alisa Cooks

      I had no idea you were so wild about curry!

      I am guessing some Asian flavors will make it into our cuisine too this Thanksgiving!

    • Sophie

      A lovely festive & easy tasty soup!

      Yummie food!

    • Wendy @Celiacs in the House

      Apples in the soup! I make a curried butternut squash soup, but never put apples in it. That sounds like it would take my soup to a whole new level.

    • [email protected]

      This soup looks fantastic! I have been debating about a soup for Thanksgiving… maybe this one!

    • glugleglutenfree

      Oh, I knew there was a reason why we hit it off. Well, besides all of the other reasons. I have LOVED anything with curry since I was a kid. My mom used to make this oh-so-American version of chicken curry, but it got me to love curry. Even Max, at 2, loves curry. It's the only way he will eat chicken. (Not the old version.)

      And, we always had apples on the old version. It just made it perfect.

      I can't wait to make this. We got butternut squash from the CSA, and I needed something to do with it. Yay!

      Tia 😛

    • Hannah

      A simple but solid soup can really carry a meal- I love the sound of this one! I've been meaning to try a pumpkin/coconut milk type of soup, so this sounds like a great place to start.

    • Linda

      I love butternut squash soup, though I haven't tried it with curry. I do usually put apple in it. In fact, I have a recipe ready to be posted soon. I really need to try using curry, I'm just not sure how the family will respond. Thanks for linking up.

    • I Am Gluten Free

      Shirley – I think curry is an acquired taste, for sure, but once acquired, you'll never want to be without it.

      Alisa – Thanksgiving and curry – a perfect combo, I think!

      Sophie – thank you for your kind words. Yes, festive indeed!

      Wendy – yes, the apple elevates it in a subtle way. It's quite yummy with this pomme de terre!

      Katie – do, do, do make it. You won't be sorry. I had it leftover both cold and reheated, both ways it was delicious. It almost got better with age.

      Tia – kids do like the oddest unsuspecting things, don't they? My girls, when they were young, used to go for really unusual flavors. That is until all they would eat was chicken nuggets and fishsticks. To this day, they ask me "Mom, why did you always make us eat chicken nuggets and fishsticks?". Funny what your kids remember!

      Hannah – yes I agree. Sometimes soup can just be the superstar of the meal. That, and a piece of bread and/or a salad, and I'm a happy camper.

    • I Am Gluten Free

      Linda – thanks for stopping by. And give it a try – I mean, the curry with your family. Maybe a little to begin with, then bring on the big heat!

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    • kimmyk

      My husband and I LOVE this soup!!! We’ve made it 8 times already!! We like it best with red curry powder to start with the onions and Panang curry paste to finish. It is ABSOLUTELY DELICIOUS. After I made it the first time he came home from work the next day with 6 HUGE butternut squash and handed them to me, the way a child hands off something to a parent– complete with the “Please Mommi” look on his face!!
      Wondering if anyone has any suggestions about how to make it in bulk? We’d like to make the recipe x6-x10 so we can freeze some or share containers with friends. We’re having some trouble getting the bulk batches to taste the same as the single batch. Any suggestions??

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