Coconut Curry Butternut Squash Soup Recipe
Cozy Up with Coconut Curry Butternut Squash Soup
As the days get shorter and the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a recipe for Coconut Curry Butternut Squash Soup that’s packed with flavor, incredibly easy to make, and perfect for a weeknight dinner or a cozy lunch. This soup beautifully balances the sweetness of butternut squash with the aromatic spices of curry and the creamy richness of coconut.
Butternut squash is a nutritional powerhouse, rich in Vitamin A, Vitamin C, and fiber. Combined with the anti-inflammatory properties of ginger and curry, this soup isn’t just delicious – it’s good for you too! The coconut cream adds a luxurious texture and subtle sweetness that elevates the entire dish.
This recipe is designed for simplicity. You can have a flavorful, satisfying soup on the table in under 20 minutes! It’s also incredibly versatile. Feel free to adjust the amount of curry powder to suit your spice preference. A sprinkle of toasted pumpkin seeds or a swirl of coconut milk makes a beautiful and tasty garnish.
Why You’ll Love This Soup:
- Quick & Easy: Ready in under 20 minutes!
- Flavorful: A delicious blend of sweet, spicy, and creamy.
- Healthy: Packed with vitamins and nutrients.
- Versatile: Easily customizable to your taste.
Frequently Asked Questions
Q: Can I use a different type of squash?
A: Yes! Kabocha squash or even sweet potatoes would work well in this recipe.
Q: I don’t have fresh ginger. Can I use ground ginger?
A: Absolutely! Use 1/2 teaspoon of ground ginger instead of 2 teaspoons of grated fresh ginger.
Q: Is this soup vegan/vegetarian?
A: Yes! This recipe is naturally vegan and vegetarian.
Q: Can I make this soup ahead of time?
A: Yes, you can! Store the soup in an airtight container in the refrigerator for up to 3 days. The flavors may even develop more over time.
Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a side salad, or a grilled cheese sandwich.
Coconut Curry Butternut Squash Soup
Ingredients
- 2 tablespoons olive oil
- 2 ribs celery, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium butternut squash, cooked, peeled, seeded, and cut into chunks
- 4 cups vegetable broth
- 1 tablespoon yellow curry powder
- 2 teaspoons grated fresh ginger, or 1/2 teaspoon ginger powder
- 1 5.4-ounce can coconut cream
Instructions
- Drizzle olive oil into Dutch oven or stockpot set over medium heat. Add celery, onion and garlic and cook until the onion is fragrant, about 3 minutes. Add butternut squash, vegetable stock, curry powder, ginger, and coconut cream. Stir to combine and then simmer until heated throughout, about 10 minutes.
- Blend soup until smooth using an immersion blender, blender, or food processor.
- Remove from heat and serve.
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