Coconut Curry Butternut Squash Soup

Mikekey K

By
@Mikekey

Serve with naan bread. Use chicken broth for non-vegetarian version.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

1 Hr 10 Min

Method:

Stove Top

Ingredients

1 medium
butternut squash, split, seeds removed
2 Tbsp
olive oil, divided
2 tsp
salt, divided
1 c
carrots, chopped
1 c
onions, chopped
2 tsp
curry powder
1 tsp
garam masala
1 tsp
ground cumin
1 (14 oz) can(s)
coconut milk
4 c
vegetable (or chicken) broth
sprig(s)
fresh thyme, for garnish (optional)

Directions Step-By-Step

1
Heat oven to 350°. Drizzle 1 Tbsp olive oil on butternut squash and sprinkle with 1 tsp salt. Place cut side down on cookie sheet. Roast until tender, about 45 minutes.
Scoop out flesh from shell and set aside.
2
Heat 1 tablespoon oil in large soup pan. Add carrots and onion to pot with 1 tsp salt. Sauté until tender.
3
Add coconut milk and vegetable stock. Add curry powder, garam masala and cumin. Add roasted butternut squash.
4
Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 - 20 minutes.
5
Puree in batches in blender or use blender stick. Return mixture to pan and reheat soup without boiling.
6
Ladle into bowls and garnish with fresh thyme if desired.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Indian
Dietary Needs: Vegetarian, Dairy Free