Curried Butternut Squash Soup with Coconut Milk
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
4 servings
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Calories
450 kcal
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Course
Main Course
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Cuisine
Asian
Curried Butternut Squash Soup with Coconut Milk
Description
This recipe simmers diced butternut squash in coconut milk and chicken broth, enhanced with onion and garlic powders, curry powder, brown sugar, sriracha, and lime juice in a slow cooker. The slow cooking process gently softens the squash and allows the spices to infuse the broth, creating a rich and velvety texture.
After cooking, the mixture is blended until smooth and thinned with milk to achieve the desired consistency. The seasoning is adjusted with salt and additional lime juice if desired. The soup combines sweetness from the squash and brown sugar with the curry's warmth and a subtle touch of heat from sriracha.
The Thai gremolata, made from chopped cilantro, peanuts, lime zest, and optional red chili flakes, adds texture and brightness when sprinkled just before serving. This contrast lifts the dish visually and flavor-wise.
The inclusion of sriracha can be varied to control spiciness, making the soup adaptable to different heat preferences. It works well as a starter or a main course on its own.
Ingredients
- 2 pounds butternut squash peeled and diced
- 14 ounces coconut milk unsweetened
- 3 cups chicken broth
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1-3 teaspoons Sriracha sauce (or to taste)
- lime juice juice of 2 limes
- 1 teaspoon garlic powder
- 1 tablespoon curry powder
- 1-2 cups milk
- 3 teaspoons salt (or to taste)
Thai Gremolata
- ¼ cup cilantro leaves roughly chopped, packed
- ¼ cup peanuts roughly chopped
- lime zest of 1
- ½ teaspoon red chili pepper flakes (optional)
Instructions
- Add butternut squash, coconut milk, chicken broth, onion powder, brown sugar, sriracha sauce, lime juice, garlic powder, and curry powder to slow cooker. Cover and cook on high 2-3 hours or on low 4-5 hours.
- Blend mixture until smooth using an immersion blender, regular blender, or food processor. (You may need to do this in batches depending on your available equipment) Return mixture to slow cooker. Add salt to taste and milk to thin to desired consistency.
- Just before serving, prepare the gremolata. In a small bowl stir together cilantro, peanuts, lime zest, and red chili pepper flakes. Serve soup warm and top with gremolata.
Notes
- Adjust the amount of sriracha sauce to your preferred spice level, adding more for extra heat.
- The gremolata topping can be made ahead and stored in the fridge before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 10g | 20% |
| Fat | 31g | 48% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 6mg | 2% |
| Sodium | 2471mg | 103% |
| Potassium | 1388mg | 30% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 24217IU | 484% |
| Vitamin C | 64mg | 71% |
| Calcium | 227mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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