Curried Butternut Squash Soup – Healthy seasonal recipes

Here is an easy and delicious recipe for Curry Butternut Squash Soup with rich curry spice and creamy coconut. It’s rich and velvety while remaining healthy and nutritious. It will warm you from the inside out!

Key ingredients for this butternut squash soup recipe

Butternut Squash

I first made this with a four pound butternut squash. I usually peel, core, and dice the squash, but with this soup, you don’t have to. It’s the looser method. (I mean that in the best sense, by the way.)

Simply cut it in half, scoop out the seeds, and place on a parchment-lined baking sheet. I roasted it until tender. It’s going to be pureed anyway, so why bother dicing it? The second time I made it I used buttercup squash and it was just as delicious and had great flavor. Simply scoop the soft pumpkin out of the skin and you’re good to go.

onion and curry

I sautéed the onion and curry in a stockpot. I have to say taking the time to caramelize the onions a bit and let the curry bloom in the oil makes all the difference when cooking with clean ingredients.

lemon

Add just enough lemon to brighten up the flavors! It balances the creamy sweetness.

coconut milk

I wanted to add cashew cream to make it extra creamy, but I went the fluffy route again and just tossed in a can of light organic coconut milk. You can use cashew cream if you like, but I love the way the coconut combines with the curry.

Additional ingredients

• avocado or coconut oil
• vegetable broth
• salt and pepper
• cilantro for garnish

Step by step instructions

Step 1: Roast the butternut squash

Preheat your oven to 350ºF and line a baking sheet with parchment paper. Place your squash cut-side down on the parchment and bake until the flesh is very tender when you pierce it with a knife, which should take about an hour. Turn the squash so the cut side is facing up and let cool until cool enough to handle, which should take about another hour.

Step 2: Cook the onion and spices

Heat your oil of choice in a large, heavy saucepan over medium-high heat. Add the chopped onion and cook, stirring frequently, until just beginning to brown. Reduce the heat as needed to keep the onion from burning, but it should take 6 to 10 minutes total.

Step 3: Flower Curry

Add the spice and stir until fragrant but not darkened, 30 to 90 seconds. Then stir in the lemon juice.

Step 4: Add broth

Add the chicken broth, salt and pepper and increase the heat to high to bring the soup to a simmer.

Step 5: Spoon cooked pumpkin

Scoop the flesh out of the cooled squash and discard the skin. If necessary, break it into large pieces.

Step 6: Add the pumpkin to the soup

Add the squash to the soup. Bring the soup back to a simmer, then adjust the heat to a gentle simmer. Cook, stirring occasionally, until onions are soft and squash is completely falling apart. This should take around 10 minutes.

Step 8: Add coconut milk

Pour coconut milk into the soup and stir.

Step 9: Puree

Puree the soup in batches in a blender or with a hand blender. I used my hand blender to puree the soup. If using your blender, just do this in batches, being careful not to shoot the top off. After pureeing, gently heat the soup without boiling and serve!

FAQ and expert tips

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Have fun cooking! ~Kati

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