Easy Weeknight Dinner Butternut Squash Curry Soup
Cozy Up with Creamy Butternut Squash Curry Soup
As the days get shorter and the weather turns crisp, there’s nothing quite like a warm and comforting bowl of soup. And this Butternut Squash Curry Soup is exactly what you need! It’s a delightful blend of sweet butternut squash, fragrant curry spices, and creamy coconut milk – a flavor combination that’s both exotic and incredibly satisfying. This recipe is perfect for a weeknight dinner, a cozy weekend lunch, or even a sophisticated starter for a fall gathering.
We’ve designed this recipe to be incredibly easy, utilizing the magic of a slow cooker. That means minimal hands-on time and maximum flavor! The slow cooker allows the flavors to meld beautifully, creating a depth that’s hard to achieve with other cooking methods. Plus, it fills your home with the most amazing aroma!
What makes this Butternut Squash Curry Soup special?
- Flavorful Spice Blend: The red curry paste adds a lovely warmth and subtle heat. Feel free to adjust the amount to suit your spice preference.
- Creamy Coconut Milk: Coconut milk adds richness and a touch of sweetness that complements the butternut squash perfectly.
- Slow Cooker Convenience: Set it and forget it! The slow cooker does all the work for you.
- Healthy & Nutritious: Butternut squash is packed with vitamins and antioxidants, making this soup a wholesome and delicious choice.
Serving Suggestions:
- Garnish with a sprinkle of diced green onions for a pop of freshness and color.
- Serve with a side of crusty bread for dipping.
- Add a swirl of coconut cream for extra indulgence.
- For a heartier meal, add cooked chickpeas or lentils.
Frequently Asked Questions:
Q: Can I use a different type of squash?
A: Yes! While butternut squash is our favorite for this recipe, you can also use kabocha squash or acorn squash.
Q: Can I make this soup vegan?
A: Absolutely! Just ensure your red curry paste and broth are vegan-friendly.
Q: How spicy is this soup?
A: The spice level depends on the amount of red curry paste you use. Start with 4 tablespoons and add more to taste.
Q: Can I freeze this soup?
A: Yes! Let the soup cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: I don’t have an immersion blender, can I still make this?
A: Yes! You can carefully transfer the soup to a regular blender in batches and blend until smooth. Be cautious when blending hot liquids.
We hope you enjoy this comforting and flavorful Butternut Squash Curry Soup as much as we do! It’s a guaranteed crowd-pleaser that will warm you up from the inside out.
Butternut Squash Curry Soup
Ingredients
- 1 each Butternut Squash 4 lb, peeled and cubed
- 4 cloves Garlic minced
- 2 tsp Ginger grated
- 4 tbsp Red Curry Paste adjust to taste
- 4 cups Chicken Broth
- 1 can Coconut Milk lite
- to taste Salt
- to taste Pepper
- for garnish Green Onions diced
Instructions
- Toss the squash, garlic, ginger, curry paste, broth, salt, and pepper into the slow cooker.
- Cover and cook on high for 2.5-3 hours, or until the squash is fork tender.
- Add the coconut milk and blend until smooth using an immersion blender or regular blender.
- Season with additional salt and pepper to taste.
- Top with diced green onions and serve.
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