Coconut Curry Butternut Squash Soup

Name: Coconut Curry Butternut Squash Soup
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Indian
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)

By Mikekey *
@Mikekey

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

Rating:

★★★★★ 5 votes5

Comments:

10 Comments

Serves:

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)
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How to Make Coconut Curry Butternut Squash Soup

Step-by-Step

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.
Heat 1 tablespoon oil in large soup pan. Add carrots and onion to pot with 1 tsp salt. Sauté until tender.
Add coconut milk and vegetable stock. Add curry powder, garam masala and cumin. Add roasted butternut squash.
Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 - 20 minutes.
Puree in batches in blender or use blender stick. Return mixture to pan and reheat soup without boiling.
Ladle into bowls and garnish with fresh thyme if desired.