Curried Butternut Squash Soup
User Reviews
4.9
Curried Butternut Squash Soup
Description
This Curried Butternut Squash Soup starts with sautéing shallots and garlic in coconut oil before adding seasoned squash cubes with curry powder and cinnamon. The mixture cooks briefly to build flavor, then coconut milk, vegetable broth, and a sweetener such as maple syrup or coconut sugar are added. The soup simmers until the squash is tender and is then pureed to a creamy, smooth consistency. Optional chili garlic paste adds a hint of heat for those who choose to include it.
The final soup offers a fragrant blend of warm spices layered with the natural sweetness and creaminess of butternut squash and coconut milk. The texture is velvety and thick, making it nourishing and comforting. Optional garnishes such as toasted pumpkin seeds, chili paste, or full-fat coconut milk can enhance texture and flavor contrasts.
This soup stores well in the refrigerator for several days or can be frozen up to a month. Reheating gently preserves its texture and flavor. Adjust seasonings after blending to taste, ensuring the balance of salt, spice, and sweet is to preference.
Ingredients
SOUP
- 1 Tbsp coconut oil or avocado oil
- 2 medium shallot thinly diced
- 2 cloves garlic 2 cloves yield ~1 Tbsp or 6 g, minced
- 6 cups butternut squash 1 small butternut squash yields ~6 cups, peeled and chopped
- 1 pinch sea salt plus more to taste
- 1 pinch black pepper plus more to taste
- 1 1/2 Tbsp curry powder
- 1/4 tsp ground cinnamon
- 1 ounce coconut milk light, canned
- 2 cups vegetable broth DIY or store-bought
- 1-3 Tbsp maple syrup (or sub coconut sugar)
- 1-2 tsp chili garlic paste (optional)
FOR SERVING optional
- pumpkin seeds toasted
- chili garlic paste
- coconut milk full-fat
Instructions
- Heat a large pot over medium heat.
- Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
- Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
- Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).
- Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
- Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
- Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
- Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.
Notes
- This soup is inspired by versions using pumpkin and sweet potato curry elements, balancing sweet and spicy notes.
- Nutrition estimates are based on using coconut oil and less sweetener, without optional toppings.
- Store leftovers refrigerated up to 3-4 days or frozen up to 1 month; reheat gently for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 287 | 14% |
| Carbohydrates | 48.8g | 16% |
| Protein | 5.1g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.35g | 2% |
| Monounsaturated Fat | 0.9g | 5% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 287mg | 12% |
| Potassium | 1123mg | 24% |
| Fiber | 12.4g | 50% |
| Sugar | 15.1g | 30% |
| Vitamin A | 35550IU | 711% |
| Vitamin C | 72.6mg | 81% |
| Calcium | 180mg | 18% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
