Description
This Curried Butternut Squash Soup is a rich and creamy dish featuring tender butternut squash simmered with aromatic curry powder, coconut milk, and warm spices. Perfectly balanced with a touch of sweetness and optional heat, this comforting soup is easy to make on the stovetop and can be garnished with pumpkin seeds or additional coconut milk for extra flavor and texture.
Ingredients
Scale
Soup
- 1 Tbsp coconut or avocado oil
- 2 medium shallots, thinly diced
- 2 cloves garlic, minced (~1 Tbsp or 6 g)
- 6 cups peeled & chopped butternut squash (from 1 small butternut squash)
- 1 pinch sea salt
- 1 pinch black pepper
- 1 1/2 Tbsp curry powder
- 1/4 tsp ground cinnamon
- 1 (14-ounce) can light coconut milk
- 2 cups vegetable broth (DIY or store-bought)
- 1-3 Tbsp maple syrup (or substitute coconut sugar)
- 1-2 tsp chili garlic paste (optional)
For Serving (Optional)
- Toasted pumpkin seeds
- Chili garlic paste
- Full-fat coconut milk
Instructions
- Heat the pot: Place a large pot over medium heat and allow it to warm up before starting your sauté.
- Sauté aromatics: Add the coconut or avocado oil, diced shallots, and minced garlic to the hot pot. Sauté for about 2 minutes, stirring frequently until fragrant and softened.
- Add butternut squash and spices: Stir in the peeled and chopped butternut squash. Season with sea salt, black pepper, curry powder, and ground cinnamon. Mix well to coat the squash evenly. Cover the pot and cook for 4 minutes, stirring occasionally to prevent sticking.
- Add liquids and sweetener: Pour in the light coconut milk and vegetable broth. Stir in maple syrup (or coconut sugar) and chili garlic paste if using, to add a hint of sweetness and optional heat.
- Simmer the soup: Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes or until the butternut squash becomes fork tender.
- Puree the soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree on high. Return the blended soup to the pot if using a blender.
- Adjust seasoning and finish: Taste the soup and adjust the seasonings as needed, adding more curry powder, salt, or sweetener to your preference. Warm the soup for a few more minutes over medium heat.
- Serve: Ladle the soup into bowls and garnish with toasted pumpkin seeds, a drizzle of full-fat coconut milk, or additional chili garlic paste if desired. Serve hot. Store any leftovers covered in the refrigerator for 3-4 days or freeze up to 1 month.
Notes
- For a spicier soup, increase the amount of chili garlic paste or add a pinch of cayenne pepper.
- Use light coconut milk for a lighter texture or full-fat coconut milk if you prefer a richer soup.
- Maple syrup enhances the natural sweetness of the squash but can be replaced with coconut sugar or honey if preferred.
- To save time, you can prepare the chopped butternut squash in advance and store it in the fridge for up to 2 days.
- This soup is naturally vegan and gluten-free.
- For a smoother texture, strain the soup after blending.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 230
- Sugar: 7g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
