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Curried Butternut Squash Soup Recipe

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4.4 from 6 reviews

A warm and creamy Curried Butternut Squash Soup that combines the sweetness of roasted butternut squash with fragrant curry spices and coconut milk. This comforting and vibrant soup is perfect for a cozy meal and easily customizable with optional heat from chili garlic paste and garnished with toasted pumpkin seeds for added texture.

Ingredients

Soup Base

  • 1 Tbsp coconut or avocado oil
  • 2 medium shallots (thinly diced)
  • 2 cloves garlic, minced (about 1 Tbsp or 6 g)
  • 6 cups peeled & chopped butternut squash (approximately one small squash or 840 g)
  • 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)

Garnishes

  • Toasted pumpkin seeds
  • Extra chili garlic paste
  • Full-fat coconut milk

Instructions

  1. Heat aromatics: Heat a large pot over medium heat. Once hot, add the coconut or avocado oil, diced shallots, and minced garlic. Sauté for 2 minutes, stirring frequently until fragrant and softened.
  2. Add butternut squash and spices: Add the peeled and chopped butternut squash to the pot. Season with sea salt, black pepper, curry powder, and ground cinnamon. Stir well to coat the squash evenly with the spices. Cover the pot and cook for about 4 minutes, stirring occasionally to prevent sticking.
  3. Add liquids and sweetener: Pour in the light coconut milk and vegetable broth. Stir in the maple syrup or coconut sugar, and add chili garlic paste if you want some heat. Mix well to combine all ingredients.
  4. Simmer until tender: Bring the mixture to a low boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes or until the butternut squash is fork tender and soft.
  5. Puree the soup: Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Puree on high speed until the soup is creamy and smooth. If using a blender, return the soup to the pot after blending.
  6. Adjust seasoning and finish: Taste the soup and adjust seasonings as needed, adding more curry powder, salt, or sweetener to your preference. Continue cooking the soup for a few more minutes over medium heat to blend the flavors thoroughly.
  7. Serve and garnish: Serve the soup hot as is or garnish with toasted pumpkin seeds, a swirl of full-fat coconut milk, and extra chili garlic paste if desired. Store any leftovers covered in the refrigerator for 3-4 days or freeze for up to 1 month. The soup is best enjoyed fresh.

Notes

  • The chili garlic paste is optional and can be adjusted or omitted depending on your preferred spice level.
  • Use light coconut milk for a lighter texture; full-fat coconut milk will make the soup richer but also more caloric.
  • For a vegan or vegetarian diet, ensure the vegetable broth is plant-based.
  • Maple syrup can be substituted with coconut sugar or another preferred natural sweetener.
  • Storing leftovers in an airtight container in the fridge keeps the soup fresh for up to 4 days.
  • Pureeing the soup thoroughly ensures a smooth and creamy consistency.

Find it online: https://marthatasty.com/curried-butternut-squash-soup-recipe/