Coconut milk, curry and Indian spices praise the flavour of the butternut squash on this savory Coconut Curry Butternut Squash Soup. Considered one of my favourite methods to get pleasure from butternut squash.
Coconut Curry Butternut Squash Soup
This Coconut Curry Butternut Squash Soup takes lower than 25 minutes to make and it’s so good! If you happen to love curry and Indian spices, you’ll love this soup recipe! It’s scrumptious, comforting, and wholesome, and has been a fan favourite right here for over 10 years (simply learn the opinions!) If you happen to’re on the lookout for one thing a bit of totally different, I’ve a number of butternut squash soup recipes like this Sluggish Cooker Butternut Pear Soup, Lentil Soup with Butternut and Kale, and Butternut Squash Soup with Sage
Why This Recipe Works
- Wholesome: This butternut squash soup is excessive in fiber and solely 108 energy per serving. Good as a starter or double the portion and revel in it with some crusty naan.
- Straightforward: If you happen to purchase pre-chopped butternut squash or frozen, the one different prep is mincing onion and garlic. This recipe has only a few steps and is prepared rapidly.
- Satisfies Dietary Restrictions: This soup is ideal for low-fat, vegetarian, vegan, dairy-free, or gluten-free diets.
- Freezer Pleasant: You can also make a double batch and freeze the remainder!
Butternut Squash Soup Elements
- Spices: Roasted cumin, garam masala, madras curry powder
- Onion and Garlic: Mince half of a medium onion and two garlic cloves.
- Butternut Squash: Peel the vegetable and chop two cups of squash. For a better option to minimize it, observe the following pointers.
- Coconut Milk: You’ll want one cup of sunshine canned coconut milk.
- Broth: Use hen broth or vegetable broth to maintain this coconut curry soup vegetarian.
- Salt and Pepper to style
- Cilantro is elective, however I extremely suggest it!
The right way to Make Coconut Curry Butternut Squash Soup
- Onion and Garlic: Warmth oil in a big soup pot or Dutch oven and sauté the onion and garlic over medium warmth.
- Spices: Season the onion and garlic with all three spices and prepare dinner for a minute.
- Simmer: Pour within the broth, coconut milk, and butternut squash and prepare dinner lined for 12 to fifteen minutes till the squash is tender.
- Mix: Take away the lid and puree the soup till clean with an immersion blender.
- Serve: Season the butternut squash soup with salt and pepper and serve with recent cilantro.
Variations
- Time Saver: Use a bag of minimize and peeled butternut squash or frozen butternut squash to scale back the prep time.
- Butternut Substitution: This coconut curry soup would additionally style nice with pumpkin or acorn squash.
- Consistency: This soup is mild, so should you like a thicker soup, use extra squash or much less broth.
- Cumin: If you happen to don’t have roasted cumin, use common.
- No immersion blender? If you happen to don’t have one, switch the soup in batches into a daily blender. Take away the plastic cap and canopy the opening with a towel to let steam escape whereas mixing.
- Sluggish Cooker: To make this coconut curry soup recipe within the gradual cooker, observe the primary three steps. Switch the seasoned onions and garlic to the gradual cooker, add the remaining substances, and prepare dinner on low for eight hours or excessive for 4 hours. When prepared, proceed with step 5.
What to Serve with this Butternut Squash Soup
The right way to Retailer Coconut Curry Soup
This coconut curry butternut squash soup makes wonderful leftovers because it’ll preserve within the fridge for as much as 5 days. It additionally freezes properly for as much as three months. Thaw it within the fridge and microwave or warmth on the range till heat.
“I’m so glad this recipe remains to be right here. I scour the web virtually each fall on the lookout for this recipe as I’ve made it yearly for nearly ten years. It’s scrumptious, comforting, and wholesome. It’s unimaginable!”
-a 5 star evaluate
Yield: 4 servings
Serving Dimension: 1 beneficiant cup
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Add oil to a big soup pot or Dutch oven over medium warmth.
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When oil is scorching add onion and garlic and sauté till aromatic, about 2 to three minutes.
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Add the roasted cumin, garam masala and madras curry powder and combine properly cooking one other minute.
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Add the broth, mild coconut milk, butternut squash and produce to a boil, cowl and prepare dinner low warmth till the squash is tender, 12-Quarter-hour.
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Take away cowl and utilizing an immersion blender, puree soup till clean (or do that in batches in a daily blender).
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Season with salt and recent pepper, to style and serve with recent cilantro.
Final Step:
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This soup is mild, so should you like a thicker soup, use extra squash or much less broth.
Serving: 1 beneficiant cup, Energy: 108 kcal, Carbohydrates: 14.5 g, Protein: 2 g, Fats: 5 g, Saturated Fats: 0.2 g, Ldl cholesterol: 3.8 mg, Sodium: 726 mg, Fiber: 3.5 g, Sugar: 0.2 g
