Coconut milk, curry and Indian spices praise the flavour of the butternut squash on this savory Coconut Curry Butternut Squash Soup. One among my favourite methods to get pleasure from butternut squash.
Coconut Curry Butternut Squash Soup
This Coconut Curry Butternut Squash Soup takes lower than 25 minutes to make and it’s so good! When you love curry and Indian spices, you’ll love this soup recipe! It’s scrumptious, comforting, and wholesome, and has been a fan favourite right here for over 10 years (simply learn the critiques!) When you’re searching for one thing a little bit totally different, I’ve a number of butternut squash soup recipes like this Slow Cooker Butternut Pear Soup, Lentil Soup with Butternut and Kale, and Butternut Squash Soup with Sage
Why This Recipe Works
- Wholesome: This butternut squash soup is excessive in fiber and solely 108 energy per serving. Good as a starter or double the portion and revel in it with some crusty naan.
- Straightforward: When you purchase pre-chopped butternut squash or frozen, the one different prep is mincing onion and garlic. This recipe has only a few steps and is prepared rapidly.
- Satisfies Dietary Restrictions: This soup is ideal for low-fat, vegetarian, vegan, dairy-free, or gluten-free diets.
- Freezer Pleasant: You can also make a double batch and freeze the remaining!
Butternut Squash Soup Components
- Spices: Roasted cumin, garam masala, madras curry powder
- Onion and Garlic: Mince half of a medium onion and two garlic cloves.
- Butternut Squash: Peel the vegetable and chop two cups of squash. For a neater option to minimize it, comply with these tips.
- Coconut Milk: You’ll want one cup of sunshine canned coconut milk.
- Broth: Use rooster broth or vegetable broth to maintain this coconut curry soup vegetarian.
- Salt and Pepper to style
- Cilantro is non-obligatory, however I extremely advocate it!
The way to Make Coconut Curry Butternut Squash Soup
- Onion and Garlic: Warmth oil in a big soup pot or Dutch oven and sauté the onion and garlic over medium warmth.
- Spices: Season the onion and garlic with all three spices and cook dinner for a minute.
- Simmer: Pour within the broth, coconut milk, and butternut squash and cook dinner lined for 12 to fifteen minutes till the squash is delicate.
- Mix: Take away the lid and puree the soup till easy with an immersion blender.
- Serve: Season the butternut squash soup with salt and pepper and serve with contemporary cilantro.
Variations
- Time Saver: Use a bag of minimize and peeled butternut squash or frozen butternut squash to scale back the prep time.
- Butternut Substitution: This coconut curry soup would additionally style nice with pumpkin or acorn squash.
- Consistency: This soup is mild, so for those who like a thicker soup, use extra squash or much less broth.
- Cumin: When you don’t have roasted cumin, use common.
- No immersion blender? When you don’t have one, switch the soup in batches into an everyday blender. Take away the plastic cap and canopy the opening with a towel to let steam escape whereas mixing.
- Gradual Cooker: To make this coconut curry soup recipe within the sluggish cooker, comply with the primary three steps. Switch the seasoned onions and garlic to the sluggish cooker, add the remaining components, and cook dinner on low for eight hours or excessive for 4 hours. When prepared, proceed with step 5.
What to Serve with this Butternut Squash Soup
The way to Retailer Coconut Curry Soup
This coconut curry butternut squash soup makes glorious leftovers because it’ll maintain within the fridge for as much as 5 days. It additionally freezes effectively for as much as three months. Thaw it within the fridge and microwave or warmth on the range till heat.
“I’m so glad this recipe remains to be right here. I scour the web virtually each fall searching for this recipe as I’ve made it yearly for nearly ten years. It’s scrumptious, comforting, and wholesome. It’s unbelievable!”
-a 5 star assessment
Yield: 4 servings
Serving Dimension: 1 beneficiant cup
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Add oil to a big soup pot or Dutch oven over medium warmth.
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When oil is scorching add onion and garlic and sauté till aromatic, about 2 to three minutes.
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Add the roasted cumin, garam masala and madras curry powder and combine effectively cooking one other minute.
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Add the broth, mild coconut milk, butternut squash and produce to a boil, cowl and cook dinner low warmth till the squash is delicate, 12-Quarter-hour.
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Take away cowl and utilizing an immersion blender, puree soup till easy (or do that in batches in an everyday blender).
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Season with salt and contemporary pepper, to style and serve with contemporary cilantro.
Final Step:
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This soup is mild, so for those who like a thicker soup, use extra squash or much less broth.
Serving: 1 beneficiant cup, Energy: 108 kcal, Carbohydrates: 14.5 g, Protein: 2 g, Fats: 5 g, Saturated Fats: 0.2 g, Ldl cholesterol: 3.8 mg, Sodium: 726 mg, Fiber: 3.5 g, Sugar: 0.2 g
