Yield: 4 servings
Butternut Squash Coconut Curry Soup
Butternut Squash Coconut Curry Soup is a hearty fall soup recipe. It makes a great lunch, and it's an easy side for a weeknight dinner. You could even try it out on your Thanksgiving menu!
Ingredients
- 2.5 lb Butternut Squash, cut in half seeds removed
- 3 tablespoons butter, sliced (or olive oil for vegan)
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon curry
- ½ teaspoon garam masala
- ground black pepper, to taste
- ½ cup **coconut milk
- 1 ¼ cups chicken or vegetable stock
- cilantro, optional – for garnish
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Instructions
- Preheat oven to 375°F. Line a baking sheet with foil.
- Place butternut squash halves on baking sheet with the cut side up. Divide the butter pieces among both halves. (For Vegan: Skip the butter and brush Butternut Squash with Olive Oil.) Season each half with brown sugar, cinnamon and salt. Roast the squash for 45-55 minutes, until tender when poked with a fork.
- Let squash cool for a few minutes, then scoop the squash out of flesh into a powerful blender. Add chicken/vegetable stock, coconut milk, curry, gram masala and black pepper. Blend until smooth.
- Divide soup into four bowls, garnish with a little extra drizzle of coconut milk and cilantro. Serve immediately.
- If preparing ahead, store in an airtight container in the fridge for up to a week. Then reheat in a non-stick pan on the stove.
Notes
**Coconut Milk solidifies in the can. Before opening, warm the coconut milk by submerging the can in hot water for 5 minutes to evenly disperse the cream/fat in the coconut milk. Or, if you prefer a richer and creamier soup, do not heat the can and only use the top layer of coconut milk fat for your soup.
Storage
Fridge: Store soup in an airtight container, I usually use a jar with a lid, for up to 5 days.
Freeze: Place soup in a freezer friendly container and freeze for up to 3 months. Let soup thaw in fridge for 24 hours, before reheating, for best results.
Reheat: Reheat soup on the stove top in a sauce pan or in the microwave.
Nutrition
Serving: 1, Calories: 368kcal, Carbohydrates: 38g, Protein: 14g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 7g, Cholesterol: 63mg, Sodium: 547mg, Fiber: 10g, Sugar: 11g