Creamy Coconut Curry Butternut Squash Soup
⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 40 minutes
Roasted butternut squash takes center stage in this velvety soup, enhanced by the warmth of curry spices and the luxurious creaminess of coconut milk.
This soul-soothing dish offers a harmonious balance of sweet, savory, and mildly spicy notes that will tantalize your taste buds. Whether you seek comfort on a chilly evening or crave an exotic twist on classic butternut squash soup, this flavorful creation is a must-try addition to your soup repertoire.
Ingredients
🍽️ Servings: 6 • 🔥 Calories/Serving: —
1 medium butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional, for extra heat)
1 (14-ounce) can coconut milk
3 cups vegetable broth
1/4 cup sliced almonds (optional, for garnish)
Salt and pepper to taste
Fresh cilantro, for garnish
Toasted coconut flakes, for garnish
Steps
Step 1
Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss the squash to coat evenly. Roast in the preheated oven for 25-30 minutes or until the squash becomes tender and slightly caramelized.
Step 2
Sauté the Aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until the onions become translucent and fragrant.
Step 3
Add the Spices: Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper (if using). Toast the spices for 1-2 minutes to release their flavors.
Step 4
Add in the Butternut Squash: Add the roasted butternut squash and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5-10 minutes to allow the flavors to meld. Remove the pot from the heat.
Step 5
Blend the Soup: Using an immersion blender or a regular blender (in batches), carefully blend the soup until smooth and creamy. Return the blended soup to the pot.
Step 6
Add Coconut Milk: Stir in the coconut milk to enrich the soup with its creamy texture. Simmer the soup for an additional 5 minutes to heat through and combine the flavors.
Step 7
Adjust the Seasoning: Taste the soup and adjust the seasoning with more salt and pepper, if needed.
Step 8
Serve and Enjoy! Ladle the Creamy Coconut Curry Butternut Squash Soup into bowls. Garnish with fresh cilantro, sliced almonds, coconut flakes and a swirl of coconut cream, if desired.
Make it your own!
Enhance the sweetness with a drizzle of maple syrup or honey.
Stir in a spoonful of red curry paste for a bolder spice profile.
Try it with…
