Coconut Curry Butternut Squash Soup Recipe
Cozy Up with Creamy Coconut Curry Butternut Squash Soup
As the weather cools down, there’s nothing quite like a warm and inviting bowl of soup. Today, we’re sharing a recipe for Coconut Curry Butternut Squash Soup that’s packed with flavor, incredibly comforting, and surprisingly easy to make! This soup beautifully balances the sweetness of butternut squash with the aromatic spices of Thai-inspired curry, creating a truly delightful culinary experience.
Butternut squash is a fantastic fall ingredient, offering a creamy texture and subtle sweetness that pairs perfectly with coconut milk and curry. This recipe is not only delicious but also a great way to get your daily dose of vitamins and antioxidants. It’s naturally vegan and gluten-free, making it a crowd-pleaser for various dietary needs.
What makes this soup special?
- Flavorful Spice Blend: The combination of red curry paste, cumin, and coriander creates a complex and aromatic flavor profile.
- Creamy Texture: The coconut milk adds a luxurious creaminess without the need for dairy.
- Easy to Make: This soup comes together in under an hour, making it perfect for a weeknight meal.
- Versatile: Enjoy it as a starter, a light lunch, or a satisfying dinner.
Serving Suggestions:
- Garnish with fresh cilantro and chopped peanuts for added texture and flavor.
- A drizzle of sriracha adds a touch of heat for those who like a little spice.
- Serve with a side of crusty bread for dipping.
Frequently Asked Questions:
Q: Can I use a different type of squash?
A: Yes! While butternut squash is our preference, you can substitute it with kabocha squash, acorn squash, or even pumpkin.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup spicy?
A: The spice level depends on the red curry paste you use. Start with a smaller amount and add more to taste. You can also adjust the amount of sriracha.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2 months.
Q: What if I don’t have an immersion blender?
A: You can use a regular blender, but be careful when blending hot liquids. Blend in batches and vent the lid to prevent pressure buildup.
We hope you enjoy this delicious and comforting Coconut Curry Butternut Squash Soup! It’s a perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Coconut Curry Butternut Squash Soup
Ingredients
- 2 tablespoons Coconut Oil
- 3 cloves Garlic
- 1 small Yellow Onion diced
- 2 teaspoons Freshly grated Ginger
- 3 teaspoons Red Curry Paste
- 1/2 teaspoon Cumin
- 1/2 teaspoon Coriander
- 3 cups Veggie or Chicken Broth
- 5 cups Butternut Squash peeled, seeded and diced
- 1 can Coconut Milk
- 1/2 Lime for squeezing
- to taste Cilantro chopped, for topping
- to taste Chopped Peanuts for topping
- to taste Sriracha for topping
Instructions
- In a large pot or Dutch oven, heat coconut oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add garlic, ginger, red curry paste, cumin, and coriander to the pot. Cook for 1 minute more, stirring constantly.
- Add butternut squash and broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until squash is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot and stir in coconut milk. Heat through.
- Serve hot, garnished with cilantro, chopped peanuts, and a drizzle of sriracha (optional).
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