Roasted Coconut Butternut Squash Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
10
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Calories
134 kcal
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Course
Main Course, Soup
Roasted Coconut Butternut Squash Soup
Description
This soup begins by roasting butternut squash and mixed vegetables until caramelized, which adds depth to the flavor. The combination of spices such as ground coriander and the aromatic sweetness from roasted garlic blend with the natural sweetness of apples and sweet potatoes during cooking. The broth is combined with red curry paste, peanut butter, fresh ginger, and coconut milk, resulting in a velvety soup with a balance of spicy, sweet, and nutty tastes. The use of coconut milk imparts a creamy texture and subtle richness without heavy dairy.
The soup offers a thick, smooth consistency once pureed, with the roasted components contributing a gentle smokiness and a body that makes it filling and satisfying. Garnishes like freshly squeezed lime juice add acidity to brighten the flavor, while plain yogurt and fresh herbs like cilantro, basil, and mint provide cooling contrast and herbaceous notes.
It can be served as a warm starter or a light meal. Adjusting the chicken broth quantity can thin the soup to desired consistency. The recipe offers flexibility for adding toppings like roasted peanuts or cashews for crunch. Following the roasting and simmering steps carefully ensures a well-rounded taste and hearty texture.
Refer to accompanying recipe tips for ingredient preparation and metric measurements. The recipe also suggests roasting garlic separately to ensure caramelized flavor without burning.
Ingredients
For the roasted veggies
- 1 large butternut squash about 1½ pounds
- 1 large sweet onion coarsely chopped
- 1 large yellow bell pepper cored, seeded and roughly cut
- 3 medium carrot peeled and roughly chopped
- 6 cloves garlic unpeeled
- 2 tablespoons extra virgin olive oil
- 2 teaspoon ground coriander
- 1 teaspoon kosher salt
- black pepper to taste, fresh ground
For the soup:
- 4 cups chicken broth more to thin, if needed, low sodium
- 2 .5-ounce coconut milk from cans
- 2 tablespoon red curry paste I use Thai Kitchen
- 2 tablespoon fresh ginger or ginger paste, finely grated or ginger paste
- 2 tablespoons peanut butter
- 1 large sweet potato peele and roughly chopped
- 1 large apple peeled and roughly chopped (I use a Granny Smith)
- 1 tablespoons sugar
- 1 large bay leaf
- 2 teaspoons kosher salt
For garnish:
- lime fresh, wedges
- PLAIN yogurt
- peanuts roasted, salted, or cashews
- cilantro and/or
- basil
- mint leaves
Instructions
For the roasted veggies:
- Preheat the oven to 400˚F. Line a sheet pan with foil for easy cleanup.
- Place butternut squash in the microwave and cook on high power for 2-3 minutes, depending on the watt power of your microwave. (Mine is 1000 Watts and 3 minutes is perfect.) Remove from the microwave with a kitchen towel or hot pads (it will be hot) and place on a cutting board. Allow to cool for a few minutes then cut off the stem. Place the squash on its side and, using a long sharp knife, cut it in half horizontally. Drizzle all sides of the squash lightly with oil and rub the oil to coat with your hands. Place the squash on one half of the prepared sheet pan, cut side down.
- Arrange the onion, bell pepper and carrots on the other side of the sheet pan and drizzle with 2 tablespoons of olive oil and sprinkle with the coriander, salt and a generous grind of pepper. Place the garlic cloves on a small piece of foil and drizzle lightly with olive oil. Pull up the foil around the garlic to make a sealed packet and place in the center of the sheet pan.
- Roast the veggies for 25 minutes, stirring once halfway through (leave the squash where it is).
For the soup:
- While the veggies are roasting, combine 4 cups of broth, the coconut milk, red curry paste, ginger, peanut butter, sweet potato, apple, sugar, bay leaf and kosher salt in a large Dutch oven or soup pot. Bring to a boil and cook for 20 minutes.
- When the veggies are finished in the oven, transfer the onion, bell pepper and carrots to the soup pot. Scoop out the squash seeds and discard then scoop out the flesh and add to the pot with the other veggies. Open the packet with the garlic and slice off the flat end of each clove. Squeeze the cloves into the pot and discard the skins.
- Return the mixture to a boil and cook for another 10 minutes. Remove the bay leaf and discard.
- Using an immersion blender, puree the soup until smooth and velvety. (You can also allow the soup to cool for a bit then transfer to a regular blender to puree, making sure the top opening is vented to allow steam to escape.) Taste and add more salt and pepper, if needed.
For garnish:
- Serve with a drizzle of yogurt, salted, roasted cashews or peanuts, lime wedges, fresh cilantro, basil and/or mint, for garnishes if desired. See the post for other serving options.
Notes
- Microwaving the butternut squash briefly before roasting helps soften it for even roasting and easier peeling.
- The garlic is roasted wrapped in foil to prevent burning and to develop a mellow flavor.
- Including fresh lime wedges and plain yogurt as garnishes adds bright acidity and creaminess for serving.
- Soup thickness can be adjusted by adding more chicken broth if desired after blending.
- Metric conversions are available via a toggle in the recipe for international measurements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 775mg | 32% |
| Potassium | 383mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 8405IU | 168% |
| Vitamin C | 40mg | 44% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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