Coconut Curry Butternut Squash Soup

5
Mikekey *

By
@Mikekey

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

Rating:

★★★★★ 5 votes

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)

How to Make Coconut Curry Butternut Squash Soup

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.

Printable Recipe Card

About Coconut Curry Butternut Squash Soup

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




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