Coconut milk, curry and Indian spices praise the flavour of the butternut squash on this savory Coconut Curry Butternut Squash Soup. Certainly one of my favourite methods to take pleasure in 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! In the event you 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!) In the event you’re in search of one thing a little bit totally different, I’ve numerous butternut squash soup recipes like this Gradual 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. Excellent as a starter or double the portion and luxuriate in it with some crusty naan.
- Simple: In the event you 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 may make a double batch and freeze the remainder!
Butternut Squash Soup Substances
- 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 neater technique to reduce it, comply with the following pointers.
- Coconut Milk: You’ll want one cup of sunshine canned coconut milk.
- Broth: Use rooster broth or vegetable broth to maintain this coconut curry soup vegetarian.
- Salt and Pepper to style
- Cilantro is optionally available, however I extremely advocate it!
How you can 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 cook dinner for a minute.
- Simmer: Pour within the broth, coconut milk, and butternut squash and cook dinner coated for 12 to fifteen minutes till the squash is comfortable.
- 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 contemporary cilantro.
Variations
- Time Saver: Use a bag of reduce 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 gentle, so should you like a thicker soup, use extra squash or much less broth.
- Cumin: In the event you don’t have roasted cumin, use common.
- No immersion blender? In the event you 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.
- Gradual Cooker: To make this coconut curry soup recipe within the gradual cooker, comply with the primary three steps. Switch the seasoned onions and garlic to the gradual cooker, add the remaining elements, and cook 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
How you can Retailer Coconut Curry Soup
This coconut curry butternut squash soup makes wonderful leftovers because it’ll hold within the fridge for as much as 5 days. It additionally freezes nicely 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 continues to be right here. I scour the web nearly each fall in search of this recipe as I’ve made it yearly for nearly ten years. It’s scrumptious, comforting, and wholesome. It’s unbelievable!”
-a 5 star assessment
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 sizzling 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 nicely cooking one other minute.
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Add the broth, gentle coconut milk, butternut squash and produce to a boil, cowl and cook dinner low warmth till the squash is comfortable, 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 contemporary pepper, to style and serve with contemporary cilantro.
Final Step:
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This soup is gentle, 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
