Curried Coconut-Butternut Squash Soup
Cozy Up with Creamy Curried Coconut-Butternut Squash Soup
As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. And this Curried Coconut-Butternut Squash Soup is exactly what you need! It’s packed with flavor, incredibly easy to make, and perfect for a quick lunch, a light dinner, or even a cozy starter.
This recipe beautifully balances the sweetness of butternut squash with the aromatic warmth of curry, cinnamon, and cumin. The coconut milk adds a delightful creaminess that elevates the whole dish. It’s a vibrant, healthy, and satisfying meal that’s sure to become a fall and winter staple.
Why You’ll Love This Soup:
- Flavorful & Aromatic: The combination of spices creates a truly delicious and complex flavor profile.
- Easy to Make: Ready in under 30 minutes, making it perfect for busy weeknights.
- Healthy & Nutritious: Butternut squash is packed with vitamins and antioxidants.
- Versatile: Enjoy it as a starter, a main course, or even a side dish.
Tips for the Best Soup:
- Roasting the Squash: For an even deeper, richer flavor, consider roasting the butternut squash before adding it to the soup. This caramelizes the natural sugars and adds a lovely depth.
- Spice Level: Adjust the amount of curry powder to your liking. Start with 1 teaspoon and add more if you prefer a spicier soup.
- Garnish: Don’t skip the garnish! Fresh cilantro adds a bright, fresh flavor that complements the curry beautifully. A swirl of coconut milk or a sprinkle of toasted pumpkin seeds also make lovely additions.
Frequently Asked Questions:
Q: Can I use a different type of squash?
A: Yes! Kabocha squash or acorn squash would also work well in this recipe.
Q: Is this soup vegan?
A: It can be! Simply substitute vegetable broth for the chicken broth.
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: What goes well with this soup?
A: Crusty bread for dipping, a side salad, or a scoop of rice are all great accompaniments.
Get ready to enjoy a bowl of pure comfort! This Curried Coconut-Butternut Squash Soup is a guaranteed crowd-pleaser.
Curried Coconut-Butternut Squash Soup
Ingredients
- 2 cups Butternut Squash Chopped
- 1 tablespoon Vegetable Oil
- 1 medium Onion Diced
- 1 teaspoon Cumin
- 1/2 teaspoon Cinnamon
- 1 teaspoon Curry Powder Or more to taste
- 5 cups Chicken Broth Or water
- 1 cup Coconut Milk
Instructions
- Cook the chopped squash and diced onion in vegetable oil until the onion is soft, about 3 minutes.
- Add cumin, cinnamon, and curry powder to the vegetables and cook for another minute.
- Pour in the chicken broth (or water) and coconut milk, bring to a boil, and cook for about 6 minutes, or until the squash is tender.
- Serve topped with fresh cilantro and crusty bread or a scoop of rice.
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