Description
This Curried Butternut Squash Soup is a creamy, comforting, and flavorful dish perfect for cozy meals. It combines the natural sweetness of butternut squash with warming curry spices, coconut milk, and a hint of cinnamon. Finished with optional garnishes like toasted pumpkin seeds and chili garlic paste, this soup is both delicious and versatile, ideal as a starter or main course for fall and winter seasons.
Ingredients
Scale
Soup
- 1 Tbsp coconut or avocado oil
- 2 medium shallots (thinly diced)
- 2 cloves garlic, minced (~1 Tbsp or 6 g)
- 6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups)
- 1 pinch sea salt
- 1 pinch black pepper
- 1 1/2 Tbsp curry powder
- 1/4 tsp ground cinnamon
- 1 14-ounce can light coconut milk
- 2 cups vegetable broth (DIY or store-bought)
- 1-3 Tbsp maple syrup (or substitute coconut sugar)
- 1-2 tsp chili garlic paste (optional)
For Serving (Optional)
- Toasted pumpkin seeds
- Chili garlic paste
- Full-fat coconut milk
Instructions
- Heat the pot: Heat a large pot over medium heat until hot.
- Sauté shallots and garlic: Add oil, shallots, and garlic to the pot. Sauté for 2 minutes, stirring frequently until fragrant and softened but not browned.
- Cook butternut squash with spices: Add the peeled and chopped butternut squash. Season with sea salt, black pepper, curry powder, and ground cinnamon. Stir to evenly coat the squash with the spices. Cover the pot and cook for 4 minutes, stirring occasionally to prevent sticking.
- Add liquids and sweetener: Pour in the light coconut milk, vegetable broth, and add maple syrup or coconut sugar. If desired, add chili garlic paste for extra heat.
- Simmer the soup: Bring the soup to a low boil over medium heat, then reduce heat to low. Cover and let it simmer for 15 minutes or until the butternut squash is fork-tender.
- Puree the soup: Use an immersion blender to puree the soup directly in the pot until creamy and smooth. Alternatively, carefully transfer soup to a blender, puree on high until smooth, then return it to the pot.
- Adjust seasonings and finish cooking: Taste the soup and adjust flavors by adding more curry powder, salt, or sweetener as preferred. Continue cooking for a few more minutes over medium heat to blend flavors.
- Serve: Serve the soup hot as is, or garnish with toasted pumpkin seeds, chili garlic paste, or a swirl of full-fat coconut milk. Store leftovers covered in the refrigerator for 3-4 days or freeze up to 1 month.
Notes
- For a smoother texture, ensure the butternut squash is fully tender before blending.
- Adjust chili garlic paste according to your preferred spice level or omit if sensitive to heat.
- Maple syrup can be replaced with coconut sugar or another sweetener if preferred.
- Use light coconut milk for a lighter soup; full-fat coconut milk will provide a richer taste.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
