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coconut curry butternut squash soup

(7 ratings)
Recipe by
Mikekey *
Seattle, WA

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

(7 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 1 Hr 10 Min
method Stove Top

Ingredients For coconut curry butternut squash soup

  • 1 md
    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
    coconut milk
  • 4 c
    vegetable (or chicken) broth
  • sprig
    fresh thyme, for garnish (optional)

How To Make coconut curry butternut squash soup

  • 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.

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