Coconut Curry Butternut Squash Soup
User Reviews
4.8
Coconut Curry Butternut Squash Soup
Description
In this soup, olive oil is heated to sauté minced onion and garlic until fragrant, then spices including roasted cumin, garam masala, and Madras curry powder are added and cooked briefly to release aroma. Butternut squash, light coconut milk, and vegetable or chicken broth follow, and the mixture cooks until the squash softens.
After cooking, the soup is pureed until smooth using an immersion or regular blender. Seasoning with salt and freshly ground black pepper adjusts the balance. Fresh cilantro can be added for a bright herbal finish. The curry spices are balanced to provide warmth without overwhelming heat.
This soup works well as a light lunch or starter. Its creamy texture and mild spice make it accessible, while the coconut milk contributes a subtle sweetness and richness.
For a thicker soup, the recipe notes suggest using more squash or less broth. Adjusting the liquid to taste allows control over consistency.
Ingredients
- 1 teaspoon olive oil
- 1/2 teaspoon cumin roasted
- 1 1/2 teaspoons garam masala
- 2 teaspoons Madras curry powder
- 1/2 medium onion (minced)
- 2 cloves garlic (minced)
- 16 ounces butternut squash (about 2 cups chopped and peeled )
- 1 cup coconut milk plus optional, more for garnish, canned, light
- 3 cups vegetable broth ( or chicken broth (use less for a thicker soup))
- kosher salt to taste, fresh
- black pepper to taste, fresh
- cilantro optional for garnish, chopped, fresh
Instructions
- Add oil to a large soup pot or Dutch oven over medium heat.
- When oil is hot add onion and garlic and sauté until fragrant, about 2 to 3 minutes.
- Add the roasted cumin, garam masala and madras curry powder and mix well cooking another minute.
- Add the broth, light coconut milk, butternut squash and bring to a boil, cover and cook low heat until the squash is soft, 12-15 minutes.
- Remove cover and using an immersion blender, puree soup until smooth (or do this in batches in a regular blender).
- Season with salt and fresh pepper, to taste and serve with fresh cilantro.
Notes
- Use more butternut squash or less broth if you prefer a thicker soup consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1generous cup | |
| Calories | 108kcal | 5% |
| Carbohydrates | 14.5g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 0.2g | 1% |
| Cholesterol | 3.8mg | 1% |
| Sodium | 726mg | 30% |
| Fiber | 3.5g | 14% |
| Sugar | 0.2g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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