Description
A creamy and flavorful Curried Butternut Squash Soup made with coconut milk and aromatic spices, perfect for cozy fall and winter meals. This savory soup blends tender butternut squash with curry powder, garlic, and a hint of sweetness, creating a comforting dish that’s easy to prepare and versatile for garnishing.
Ingredients
Scale
Soup Base
- 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 squash)
- Pinch of sea salt and black pepper, plus more to taste
- 1 1/2 Tbsp curry powder
- 1/4 tsp ground cinnamon
- 1 14-ounce can light coconut milk
- 2 cups vegetable broth (store-bought or homemade)
- 1-3 Tbsp maple syrup or coconut sugar
- 1-2 tsp chili garlic paste (optional)
For Garnish (Optional)
- Toasted pumpkin seeds
- Additional chili garlic paste
- Full-fat coconut milk
Instructions
- Prepare the aromatics: Heat a large pot over medium heat until hot. Add the coconut or avocado oil, then the diced shallots and minced garlic. Sauté for 2 minutes, stirring frequently until fragrant and softened.
- Add and season squash: Add the chopped butternut squash to the pot. Season with a pinch of sea salt, black pepper, curry powder, and ground cinnamon. Stir thoroughly to coat the squash pieces evenly with the spices. Cover the pot and cook for 4 minutes, stirring occasionally to prevent sticking and encourage even cooking.
- Add liquids and flavorings: Pour in the light coconut milk, vegetable broth, and maple syrup or coconut sugar. Stir in the optional chili garlic paste if you prefer a spicy kick. Mix well to combine all ingredients.
- Simmer the soup: Bring the mixture to a low boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes. The squash should become fork tender, signaling readiness for blending.
- Blend until smooth: Use an immersion blender directly in the pot to purée the soup until creamy and smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend on high. Return the blended soup back to the pot if using a blender.
- Adjust seasoning and finish: Taste the soup and adjust seasonings as needed—adding more curry powder, salt, or sweetener to balance flavors. Continue cooking for a few more minutes over medium heat to meld the flavors together thoroughly.
- Serve and garnish: Serve the soup hot, either plain or garnished with toasted pumpkin seeds, a swirl of full-fat coconut milk, and additional chili garlic paste for heat if desired. Store leftovers covered in the refrigerator for 3-4 days or freeze up to one month. Enjoy at peak freshness.
Notes
- This soup is creamy and packed with warm spices, enhanced by the richness of coconut milk, making it a comforting dish especially suited to cool weather.
- Chili garlic paste is optional but adds a pleasant heat; adjust to taste or omit for a milder soup.
- Maple syrup or coconut sugar adds just the right amount of sweetness to balance spices; feel free to adjust quantity based on preference.
- Toasted pumpkin seeds add a nice crunch and extra flavor if used as garnish.
- Soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 287 kcal
- Sugar: 15.1 g
- Sodium: 287 mg
- Fat: 11 g
- Saturated Fat: 8 g
- Unsaturated Fat: 1.25 g
- Trans Fat: 0 g
- Carbohydrates: 48.8 g
- Fiber: 12.4 g
- Protein: 5.1 g
- Cholesterol: 0 mg
