Description
Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that’s perfect for fall and winter months, combining the natural sweetness of butternut squash with warming spices and a hint of heat from chili garlic paste.
Ingredients
Scale
Base Ingredients
- 1 Tbsp coconut or avocado oil
- 2 medium shallots, thinly diced
- 2 cloves garlic, minced (about 1 Tbsp or 6 g)
- 6 cups peeled and chopped butternut squash (from 1 small butternut squash)
Seasonings
- 1 pinch sea salt
- 1 pinch black pepper
- 1 1/2 Tbsp curry powder
- 1/4 tsp ground cinnamon
Liquids & Sweeteners
- 1 (14-ounce) can light coconut milk
- 2 cups vegetable broth (DIY or store-bought)
- 1-3 Tbsp maple syrup (or substitute with coconut sugar)
Optional & Garnishes
- 1-2 tsp chili garlic paste (optional for heat)
- Toasted pumpkin seeds
- Additional chili garlic paste
- Full-fat coconut milk for serving
Instructions
- Heat the pot: Heat a large pot over medium heat until hot.
- Sauté aromatics: Add the coconut or avocado oil, diced shallots, and minced garlic to the pot. Sauté for 2 minutes, stirring frequently to soften and develop flavor.
- Add squash and spices: Add the peeled and chopped butternut squash to the pot. Season with a pinch each of sea salt and black pepper, curry powder, and ground cinnamon. Stir well to coat the squash evenly with the spices. Cover and cook for 4 minutes, stirring occasionally to prevent sticking.
- Add liquids and sweetener: Pour in the light coconut milk, vegetable broth, and add maple syrup or coconut sugar to taste. Stir in chili garlic paste if using, to add a spicy kick.
- Simmer: Bring the soup to a low boil over medium heat. Then reduce heat to low, cover the pot, and simmer for 15 minutes or until the butternut squash is fork tender and fully cooked.
- Blend until smooth: Use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender. Purée on high speed until the soup is creamy and smooth. If using a blender, return the soup to the pot once blended.
- Adjust seasoning and finish cooking: Taste the soup and adjust seasonings as needed by adding more curry powder, salt, or sweetener. Continue cooking for a few more minutes over medium heat to blend flavors.
- Serve and garnish: Serve the soup hot as is or topped with your choice of toasted pumpkin seeds, an extra swirl of full-fat coconut milk, and/or additional chili garlic paste for more heat.
- Storage: Store any leftovers covered in the refrigerator for 3-4 days or freeze for up to 1 month. Best enjoyed fresh for optimal flavor and texture.
Notes
- This soup is naturally creamy thanks to coconut milk, making it dairy-free and perfect for a comforting meal.
- Adjust the amount of chili garlic paste depending on your spice preference or omit if you prefer no heat.
- Maple syrup balances the warmth of the curry spices but can be substituted with coconut sugar for a different sweetness profile.
- Toasted pumpkin seeds add a delightful crunch and nutty flavor when used as garnish.
- Using an immersion blender makes pureeing easy and less messy, but a countertop blender works well too.
- This soup freezes well; separate into portions for convenient, quick meals later.
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
