Curried Butternut Squash Soup

Curried Butternut Squash Soup

Silky roasted squash simmered with warm curry spices and coconut milk.

Total 1 hr 5 min Makes 4 servings Calories 285/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This soup blends tender roasted butternut squash with onion, garlic, and a fragrant curry spice base, finished with coconut milk for a rich, velvety texture. It suits a chilly weeknight dinner or a make-ahead lunch, and freezes well for later meals.

Ingredients

  • 1 butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 tablespoon maple syrup
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped, for garnish

Method

  1. Preheat the oven to 400°F. Toss the cubed butternut squash with 1 tablespoon olive oil on a rimmed baking sheet and spread in a single layer.

  2. Roast the squash until tender and lightly caramelized at the edges, stirring once halfway through.

  3. Meanwhile, heat the remaining 1 tablespoon olive oil in a 6-quart saucepan over medium heat. Add the onion and cook until softened and translucent.

  4. Stir in the garlic and ginger and cook until fragrant.

  5. Add the curry powder, cinnamon, and cayenne, and stir constantly to toast the spices.

  6. Add the roasted squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer to let the flavors meld.

  7. Remove the pot from heat and puree the soup with an immersion blender until smooth, or transfer in batches to a countertop blender.

  8. Stir in the coconut milk, maple syrup, salt, and black pepper. Return to low heat and warm through without boiling.

  9. Taste and adjust seasoning as needed. Ladle into bowls and garnish with chopped cilantro before serving.

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Rate this recipe

★ 4.8 (1)

Curried Butternut Squash Soup

This soup blends tender roasted butternut squash with onion, garlic, and a fragrant curry spice base, finished with coconut milk for a rich, velvety texture. It suits a chilly weeknight dinner or a make-ahead lunch, and freezes well for later meals.

1 hr 5 min 4 servings 285 cal

Ingredients

  • 1 butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 tablespoon maple syrup
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped, for garnish

Method

  1. 1

    Preheat the oven to 400°F. Toss the cubed butternut squash with 1 tablespoon olive oil on a rimmed baking sheet and spread in a single layer.

  2. 2

    Roast the squash until tender and lightly caramelized at the edges, stirring once halfway through.

  3. 3

    Meanwhile, heat the remaining 1 tablespoon olive oil in a 6-quart saucepan over medium heat. Add the onion and cook until softened and translucent.

  4. 4

    Stir in the garlic and ginger and cook until fragrant.

  5. 5

    Add the curry powder, cinnamon, and cayenne, and stir constantly to toast the spices.

  6. 6

    Add the roasted squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer to let the flavors meld.

  7. 7

    Remove the pot from heat and puree the soup with an immersion blender until smooth, or transfer in batches to a countertop blender.

  8. 8

    Stir in the coconut milk, maple syrup, salt, and black pepper. Return to low heat and warm through without boiling.

  9. 9

    Taste and adjust seasoning as needed. Ladle into bowls and garnish with chopped cilantro before serving.