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Creamy Coconut Curry Butternut Squash Soup

creamy coconut curry butternut squash soup - featured image
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A warm and comforting soup featuring roasted butternut squash blended with creamy coconut milk and fragrant curry spices, perfect for cozy nights.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds / 900 g), peeled, seeded, and cubed
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 3 cups (24 fl oz / 720 ml) low sodium vegetable broth (or chicken broth if preferred)
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder (medium heat, adjust to taste)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil or coconut oil
  • Juice of 1 lime
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional garnish: chopped fresh cilantro, toasted coconut flakes, or a drizzle of coconut cream

Instructions

  1. Preheat your oven to 425°F (220°C). Toss the peeled and cubed butternut squash with 1 tablespoon of oil and a pinch of salt on a baking sheet. Spread in a single layer and roast for 25-30 minutes, stirring halfway, until the edges are caramelized and tender.
  2. While the squash roasts, heat the remaining oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  3. Add the curry powder, turmeric, and cumin to the pot. Stir well to coat the onions and release the spices’ aromas, about 1 minute.
  4. Carefully pour in the vegetable broth and bring to a simmer. Let it bubble gently for 5 minutes to marry the flavors.
  5. Remove the roasted butternut squash from the oven and add it to the pot. Use a spoon to mash a few cubes to thicken the soup naturally.
  6. Simmer the soup for another 10 minutes, uncovered, to meld flavors and thicken.
  7. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. If using a regular blender, blend in batches carefully with hot liquids.
  8. Stir in the coconut milk and lime juice. Warm through for 2-3 minutes, but do not boil to keep the coconut milk creamy and fresh-tasting.
  9. Taste and adjust seasoning with salt, pepper, or more lime juice as needed.
  10. Ladle into bowls and garnish with fresh cilantro, toasted coconut flakes, or a swirl of coconut cream if desired.

Notes

Roasting the butternut squash enhances its natural sweetness and adds depth of flavor. Toasting the spices before adding liquid activates their aroma. Use an immersion blender for easy blending and texture control. Adjust thickness with extra broth or coconut milk as needed. Add cayenne or fresh chili for more heat.

Nutrition

Keywords: butternut squash soup, coconut curry soup, creamy soup, vegan soup, dairy-free soup, cozy soup, easy soup recipe

Find it online: https://sofiaspice.com/creamy-coconut-curry-butternut-squash-soup-recipe-for-cozy-nights/