Coconut Curry Butternut Squash Soup
Rating:
★★★★★ 2 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
- 1Heat 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. - 2Heat 1 tablespoon oil in large soup pan. Add carrots and onion to pot with 1 tsp salt. Sauté until tender.
- 3Add coconut milk and vegetable stock. Add curry powder, garam masala and cumin. Add roasted butternut squash.
- 4Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 - 20 minutes.
- 5Puree in batches in blender or use blender stick. Return mixture to pan and reheat soup without boiling.
- 6Ladle into bowls and garnish with fresh thyme if desired.
About Coconut Curry Butternut Squash Soup
Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Indian
Dietary Needs: Vegetarian, Dairy Free
