Coconut milk, curry and Indian spices praise the flavour of the butternut squash on this savory Coconut Curry Butternut Squash Soup. One in every of my favourite methods to get pleasure from 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! If you happen to love curry and Indian spices, you’ll love this soup recipe! It’s scrumptious, comforting, and wholesome, and has been a fan favourite right here for over 10 years (simply learn the critiques!) If you happen to’re searching for one thing slightly completely different, I’ve plenty of butternut squash soup recipes like this Gradual Cooker Butternut Pear Soup, Lentil Soup with Butternut and Kale, and Butternut Squash Soup with Sage
Why This Recipe Works
- Wholesome: This butternut squash soup is excessive in fiber and solely 108 energy per serving. Good as a starter or double the portion and revel in it with some crusty naan.
- Straightforward: If you happen to purchase pre-chopped butternut squash or frozen, the one different prep is mincing onion and garlic. This recipe has just some steps and is prepared shortly.
- Satisfies Dietary Restrictions: This soup is ideal for low-fat, vegetarian, vegan, dairy-free, or gluten-free diets.
- Freezer Pleasant: You may make a double batch and freeze the remaining!
Butternut Squash Soup Components
- 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 approach to minimize it, comply with the following tips.
- Coconut Milk: You’ll want one cup of sunshine canned coconut milk.
- Broth: Use hen broth or vegetable broth to maintain this coconut curry soup vegetarian.
- Salt and Pepper to style
- Cilantro is non-obligatory, however I extremely suggest it!
Tips on how to Make Coconut Curry Butternut Squash Soup
- Onion and Garlic: Warmth oil in a big soup pot or Dutch oven and sauté the onion and garlic over medium warmth.
- Spices: Season the onion and garlic with all three spices and cook dinner for a minute.
- Simmer: Pour within the broth, coconut milk, and butternut squash and cook dinner coated for 12 to fifteen minutes till the squash is smooth.
- Mix: Take away the lid and puree the soup till easy with an immersion blender.
- Serve: Season the butternut squash soup with salt and pepper and serve with recent cilantro.
- Time Saver: Use a bag of minimize and peeled butternut squash or frozen butternut squash to cut back the prep time.
- Butternut Substitution: This coconut curry soup would additionally style nice with pumpkin or acorn squash.
- Consistency: This soup is gentle, so when you like a thicker soup, use extra squash or much less broth.
- Cumin: If you happen to don’t have roasted cumin, use common.
- No immersion blender? If you happen to don’t have one, switch the soup in batches into a daily blender. Take away the plastic cap and canopy the opening with a towel to let steam escape whereas mixing.
- Gradual Cooker: To make this coconut curry soup recipe within the sluggish cooker, comply with the primary three steps. Switch the seasoned onions and garlic to the sluggish cooker, add the remaining elements, and cook dinner on low for eight hours or excessive for 4 hours. When prepared, proceed with step 5.
What to Serve with this Butternut Squash Soup
Tips on how to Retailer Coconut Curry Soup
This coconut curry butternut squash soup makes glorious leftovers because it’ll hold within the fridge for as much as 5 days. It additionally freezes nicely for as much as three months. Thaw it within the fridge and microwave or warmth on the range till heat.
“I’m so glad this recipe continues to be right here. I scour the web virtually each fall searching for this recipe as I’ve made it yearly for nearly ten years. It’s scrumptious, comforting, and wholesome. It’s unimaginable!”
-a 5 star assessment
Yield: 4 servings
Serving Measurement: 1 beneficiant cup
Add oil to a big soup pot or Dutch oven over medium warmth.
When oil is scorching add onion and garlic and sauté till aromatic, about 2 to three minutes.
Add the roasted cumin, garam masala and madras curry powder and combine nicely cooking one other minute.
Add the broth, gentle coconut milk, butternut squash and convey to a boil, cowl and cook dinner low warmth till the squash is smooth, 12-Quarter-hour.
Take away cowl and utilizing an immersion blender, puree soup till easy (or do that in batches in a daily blender).
Season with salt and recent pepper, to style and serve with recent cilantro.
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This soup is gentle, so when you like a thicker soup, use extra squash or much less broth.
Serving: 1 beneficiant cup, Energy: 108 kcal, Carbohydrates: 14.5 g, Protein: 2 g, Fats: 5 g, Saturated Fats: 0.2 g, Ldl cholesterol: 3.8 mg, Sodium: 726 mg, Fiber: 3.5 g, Sugar: 0.2 g