Description
A rich and creamy Curried Butternut Squash Soup that combines the natural sweetness of butternut squash with warm spices like curry powder and cinnamon. This comforting soup is made with coconut milk for a velvety texture and enhanced with optional chili garlic paste for a gentle heat. Perfect as a wholesome appetizer or light meal, topped with toasted pumpkin seeds or a swirl of coconut milk for extra indulgence.
Ingredients
Scale
Soup
- 1 Tbsp coconut or avocado oil
- 2 medium shallots, thinly diced
- 2 cloves garlic, minced (approx. 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 sub 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 on medium heat and add the coconut or avocado oil. Warm until the oil is hot enough for sautéing.
- Sauté aromatics: Add the thinly diced shallots and minced garlic to the pot. Cook, stirring frequently, for about 2 minutes until fragrant and softened.
- Add squash and spices: Stir in the peeled and chopped butternut squash. Season with sea salt, black pepper, curry powder, and ground cinnamon, coating the squash evenly with the spices. 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. Add maple syrup or coconut sugar to taste, and stir in the optional chili garlic paste if you want some heat.
- Simmer: Bring the soup to a low boil over medium heat, then reduce the heat to low. Cover the pot and simmer gently for 15 minutes or until the butternut squash is fork tender.
- Puree the soup: Use an immersion blender directly in the pot to puree the soup until creamy and smooth. Alternatively, carefully transfer the soup to a countertop blender and puree on high, then return it to the pot.
- Adjust seasoning: Taste the soup and add extra curry powder, salt, or sweetener as needed. Cook over medium heat for a few more minutes to meld the flavors.
- Serve: Ladle the soup into bowls and garnish with toasted pumpkin seeds, a dollop of chili garlic paste, or a swirl of full-fat coconut milk as desired. Enjoy warm. Leftovers keep 3-4 days refrigerated or freeze for up to 1 month.
Notes
- If you prefer a spicier soup, increase the chili garlic paste amount or garnish with more.
- Maple syrup balances the curry’s heat with a subtle sweetness but can be replaced with coconut sugar.
- To reduce prep time, use pre-cut butternut squash from the store.
- For a smoother soup, pass the puréed soup through a fine mesh sieve before reheating.
- Store leftovers in an airtight container and reheat gently to avoid curdling the coconut milk.
Nutrition
- Serving Size: 1 cup (approx. 250 ml)
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
