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Coconut milk, curry and Indian spices compliment the flavour of the butternut squash on this savory Coconut Curry Butternut Squash Soup. One among my favorite ways to enjoy butternut squash.
Coconut Curry Butternut Squash Soup
This Coconut Curry Butternut Squash Soup takes lower than 25 minutes to make and it’s so good! When you love curry and Indian spices, you’ll love this soup recipe! It’s delicious, comforting, and healthy, and has been a fan favorite here for over 10 years (just read the reviews!) When you’re on the lookout for something a bit different, I actually have numerous butternut squash soup recipes like this Slow Cooker Butternut Pear Soup, Lentil Soup with Butternut and Kale, and Butternut Squash Soup with Sage
Why This Recipe Works
- Healthy: This butternut squash soup is high in fiber and only 108 calories per serving. Perfect as a starter or double the portion and luxuriate in it with some crusty naan.
- Easy: When you buy pre-chopped butternut squash or frozen, the one other prep is mincing onion and garlic. This recipe has just a number of steps and is prepared quickly.
- Satisfies Dietary Restrictions: This soup is ideal for low-fat, vegetarian, vegan, dairy-free, or gluten-free diets.
- Freezer Friendly: You’ll be able to make a double batch and freeze the remainder!
Butternut Squash Soup Ingredients
- Spices: Roasted cumin, garam masala, madras curry powder
- Onion and Garlic: Mince half of a medium onion and two garlic cloves.
- Butternut Squash: Peel the vegetable and chop two cups of squash. For a better strategy to cut it, follow the following tips.
- Coconut Milk: You’ll need one cup of sunshine canned coconut milk.
- Broth: Use chicken broth or vegetable broth to maintain this coconut curry soup vegetarian.
- Salt and Pepper to taste
- Cilantro is optional, but I highly recommend it!
Make Coconut Curry Butternut Squash Soup
- Onion and Garlic: Heat oil in a big soup pot or Dutch oven and sauté the onion and garlic over medium heat.
- Spices: Season the onion and garlic with all three spices and cook for a minute.
- Simmer: Pour within the broth, coconut milk, and butternut squash and cook covered for 12 to Quarter-hour until the squash is soft.
- Mix: Remove the lid and puree the soup until smooth with an immersion blender.
- Serve: Season the butternut squash soup with salt and pepper and serve with fresh cilantro.
Variations
- Time Saver: Use a bag of cut and peeled butternut squash or frozen butternut squash to cut back the prep time.
- Butternut Substitution: This coconut curry soup would also taste great with pumpkin or acorn squash.
- Consistency: This soup is light, so if you happen to like a thicker soup, use more squash or less broth.
- Cumin: When you don’t have roasted cumin, use regular.
- No immersion blender? When you don’t have one, transfer the soup in batches into a daily blender. Remove the plastic cap and canopy the opening with a towel to let steam escape while mixing.
- Slow Cooker: To make this coconut curry soup recipe within the slow cooker, follow the primary three steps. Transfer the seasoned onions and garlic to the slow cooker, add the remaining ingredients, and cook on low for eight hours or high for 4 hours. When ready, proceed with step five.
What to Serve with this Butternut Squash Soup
Store Coconut Curry Soup
This coconut curry butternut squash soup makes excellent leftovers because it’ll keep within the refrigerator for as much as 5 days. It also freezes well for up to 3 months. Thaw it within the fridge and microwave or heat on the stove until warm.
“I’m so glad this recipe continues to be here. I scour the web almost every fall on the lookout for this recipe as I actually have made it every yr for nearly ten years. It’s delicious, comforting, and healthy. It’s incredible!”
-a 5 star review
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Yield: 4 servings
Serving Size: 1 generous cup
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Add oil to a big soup pot or Dutch oven over medium heat.
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When oil is hot add onion and garlic and sauté until fragrant, about 2 to three minutes.
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Add the roasted cumin, garam masala and madras curry powder and mix well cooking one other minute.
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Add the broth, light coconut milk, butternut squash and produce to a boil, cover and cook low heat until the squash is soft, 12-Quarter-hour.
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Remove cover and using an immersion blender, puree soup until smooth (or do that in batches in a daily blender).
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Season with salt and fresh pepper, to taste and serve with fresh cilantro.
Last Step:
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This soup is light, so if you happen to like a thicker soup, use more squash or less broth.
Serving: 1 generous cup, Calories: 108 kcal, Carbohydrates: 14.5 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 0.2 g, Cholesterol: 3.8 mg, Sodium: 726 mg, Fiber: 3.5 g, Sugar: 0.2 g