Coconut Curry Roasted Butternut Squash Soup

Coconut Curry Roasted Butternut Squash Soup is a warm and comforting dish that perfectly blends flavors and nutrition. This soup is not only delicious but also easy to prepare. Its creamy texture and rich taste make it a favorite in many households during the cooler months.

Why make this recipe

This recipe is perfect for anyone looking for a healthy and tasty meal. Butternut squash is packed with vitamins, while coconut milk adds creaminess and flavor without dairy. The spices bring warmth and depth to the soup. Plus, it’s easy to make, making it great for weeknight dinners or meal prep.

How to make Coconut Curry Roasted Butternut Squash Soup

Ingredients:

• 2 1/2 lb butternut squash, cubed
• 1 onion, chopped
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp grated ginger
• 4 cups vegetable broth
• 1 can light coconut milk
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp cayenne

Directions:

1. Preheat the oven to 425°F (220°C).
2. Toss the cubed butternut squash with olive oil and half the curry powder. Spread it on a baking sheet and roast for 30 minutes.
3. In a large soup pot, cook the chopped onion and grated ginger over medium heat until soft.
4. Add the remaining curry powder and cayenne to the onion mixture. Stir for 30 seconds until fragrant.
5. Add the roasted squash and vegetable broth to the pot. Simmer for 10 minutes.
6. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can blend in batches in a traditional blender.
7. Stir in the coconut milk and lime juice. Heat gently until warmed through.
8. Taste and adjust the salt before serving.

How to serve Coconut Curry Roasted Butternut Squash Soup

Serve the soup hot in bowls. You can garnish it with fresh herbs like cilantro or a swirl of coconut milk for a beautiful presentation. It pairs well with crusty bread or a side salad for a complete meal.

How to store Coconut Curry Roasted Butternut Squash Soup

Allow the soup to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 5 days or freeze it for up to 3 months. When reheating, stir well and heat until hot throughout.

Tips to make Coconut Curry Roasted Butternut Squash Soup

• For added depth, you can roast the squash with a sprinkle of salt and pepper.
• Adjust the cayenne for your preferred spice level; you can omit it for a milder soup.
• Use fresh ginger for a more vibrant flavor.

Variation

You can add other vegetables, like carrots or sweet potatoes, to the soup for more flavors and nutrients. Additionally, using red curry paste instead of curry powder can provide a different taste.

FAQs

1. Can I use frozen butternut squash?
Yes, frozen butternut squash can be used. Just make sure to follow the cooking time as it might vary slightly.

2. Is this soup vegan?
Yes, this soup is vegan as it uses vegetable broth and coconut milk.

3. Can I make this soup in advance?
Absolutely! It can be made in advance and tastes even better the next day as the flavors meld together.

Coconut Curry Roasted Butternut Squash Soup

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting & Blending
• Cuisine: Vegan
• Diet: Vegan

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Description

A warm and comforting soup that blends butternut squash, coconut milk, and spices for a delicious meal.

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Ingredients

Scale 1x2x3x

• 2 1/2 lb butternut squash, cubed
• 1 onion, chopped
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp grated ginger
• 4 cups vegetable broth
• 1 can light coconut milk
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp cayenne

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Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the cubed butternut squash with olive oil and half the curry powder. Spread it on a baking sheet and roast for 30 minutes.
3. Cook the chopped onion and grated ginger in a large soup pot over medium heat until soft.
4. Add the remaining curry powder and cayenne to the onion mixture. Stir for 30 seconds until fragrant.
5. Simmer the roasted squash and vegetable broth in the pot for 10 minutes.
6. Blend the soup using an immersion blender until smooth.
7. Stir in the coconut milk and lime juice. Heat gently until warmed through.
8. Taste and adjust the salt before serving.

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Notes

Garnish with fresh herbs like cilantro or a swirl of coconut milk. Pairs well with crusty bread or a side salad.

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Nutrition

• Serving Size: 1 serving
• Calories: 260
• Sugar: 5g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 0mg