A creamy, warming soup featuring butternut squash simmered with aromatic curry spices, coconut milk, and a hint of sweetness. Perfectly smooth and comforting for any season.

indian

asian

Nutrition

Rich in vitamins A and C from butternut squash with moderate healthy fats from coconut milk and a good source of dietary fibre.

13% of daily energy

42 g

Carbs

64% kcal

9.5 g

Total fat

31% kcal

3 g

Protein

5% kcal

Dairy FreeEgg FreeGluten FreeHigh FibreKosherNut FreeNutritiousPeanut FreeShellfish FreeSoy FreeVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

soupdinnerlunchvegetarianveganone potfreezer friendlystovetopmeal prep

Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup — Tasty Bites
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Yield: 4 servings
Ingredients: SOUP; 1 tablespoon Coconut Oil (or avocado oil); 2 medium Shallots (thinly diced); 2 clove Garlic (minced); 6 cup Butternut Squash (peeled and chopped); 1 pinch Sea Salt (plus black pepper to taste); 1.5 tablespoon Curry Powder; 0.25 teaspoon Ground Cinnamon; 14 ounce can Light Coconut Milk; 2 cup Vegetable Broth (DIY or store-bought); 1 - 3 tablespoon Maple Syrup (or sub coconut sugar); 1 - 2 teaspoon Chili Garlic Paste (optional); FOR SERVING Optional; Pumpkin Seeds (toasted); Chili Garlic Paste; Coconut Milk (full-fat)

Minimalist Baker (Minimalist Baker)

4

servings

0

per serve

0

minutes

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Ingredients

SOUP

1 tablespoon Coconut Oil or avocado oil

2 medium Shallots thinly diced

2 clove Garlic minced

6 cup Butternut Squash peeled and chopped

1 pinch Sea Salt plus black pepper to taste

1.5 tablespoon Curry Powder

0.25 teaspoon Ground Cinnamon

14 ounce can Light Coconut Milk

2 cup Vegetable Broth DIY or store-bought

1 - 3 tablespoon Maple Syrup or sub coconut sugar

1 - 2 teaspoon Chili Garlic Paste optional

FOR SERVING Optional

Pumpkin Seeds toasted

Chili Garlic Paste

Coconut Milk full-fat

Equipment

Large pot

Immersion blender

Blender

Knife

Cutting board

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.