Asian inspired Butternut Squash Soup
Cozy Up with Asian Inspired Butternut Squash Soup
As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. But why settle for ordinary when you can experience a symphony of flavors with our Asian Inspired Butternut Squash Soup? This isn’t your grandma’s butternut squash soup (though we love that too!). We’ve taken the classic fall favorite and infused it with aromatic Asian spices for a truly unique and satisfying experience.
This soup is packed with goodness – creamy butternut squash, warming spices like turmeric, cumin, and fennel, and a hint of tang from lime and tamarind. It’s naturally vegan and gluten-free, making it a perfect option for a variety of dietary needs. Plus, it’s surprisingly easy to make – ready in under an hour!
What makes this soup special?
The secret lies in the spice blend. We’ve carefully curated a mix of Asian-inspired spices that complement the sweetness of the butternut squash beautifully. Turmeric adds a vibrant color and earthy flavor, cumin provides warmth, fennel offers a subtle anise note, and coriander ties it all together. The tamarind paste adds a delightful tanginess that balances the richness of the coconut milk.
Serving Suggestions:
- Garnish with a swirl of coconut milk and a sprinkle of chopped cilantro.
- Add a dollop of chili garlic sauce for a spicy kick.
- Serve with a side of crusty bread or naan for dipping.
- Top with toasted pumpkin seeds for added crunch.
Is this soup healthy?
Absolutely! Butternut squash is an excellent source of vitamin A, vitamin C, and fiber. The spices used in this soup also offer various health benefits. Coconut milk provides healthy fats, and the soup is naturally low in calories and fat.
Can I use frozen butternut squash?
Yes, you can! Just make sure to thaw it before adding it to the soup. You may need to adjust the cooking time slightly.
Can I make this soup ahead of time?
Yes, this soup is perfect for making ahead of time. It actually tastes even better the next day as the flavors have time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Is this soup spicy?
Not inherently. The spice blend is aromatic and flavorful, but not spicy. However, you can easily add a pinch of chili flakes or a dollop of chili garlic sauce if you like a little heat.
What if I don’t have tamarind paste?
While tamarind paste adds a unique flavor, you can substitute it with 1 tablespoon of lime juice and 1/2 teaspoon of brown sugar. It won’t be exactly the same, but it will still be delicious.
We hope you enjoy this flavorful and comforting Asian Inspired Butternut Squash Soup! It’s a perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Asian Inspired Butternut Squash Soup
Ingredients
- 1 tsp coconut oil
- 1/4 tsp sea salt
- 1 red onion, chopped
- 2 carrots, chopped
- 4 cloves garlic
- 2 tsp turmeric
- 2 tsp cumin
- 1 tsp ground fennel
- 1 tsp coriander
- 2 tsp ginger
- 1 lime, juiced
- 24 ounces butternut squash, chopped (fresh or frozen)
- 1 tbsp tamarind paste
- 1 can coconut milk
- 4 cups broth
- 1 zucchini, spiralized
Instructions
- Heat large soup pot on medium on stovetop
- Add oil, salt and onion, cook for 5 minutes stirring often
- Add carrots, garlic and spices, continue to cook for 5 minutes to release aromas of the spices, stir often
- Add lime juice, scrape up any brown bits from the bottom of the pan
- Add squash, tamarind, coconut milk and broth, mix well, cover and simmer for 15 minutes
- Puree soup (easiest when using a stick blender/emulsifier)
- Continue to cook soup or add back into the pot, add the spiralized zucchini, cover and cook for an additional 5 minutes.
- Serve with garnishes and enjoy!
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