Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that’s also loaded with iron.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 servings |
Ingredients
- 1 small butternut squash, halved and seeded (about 1 1/2 pounds)
- 2 teaspoons olive oil
- 1 teaspoon salt, optional
- Pinch ground black pepper
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 teaspoon curry powder
- 3 cloves garlic, minced
- 1/2 small onion, diced
- 2 cups unsalted chicken broth
- 6 fluid ounces coconut milk
- 1 tablespoon fresh flat-leaf parsley leaves, chopped
Instructions
- Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
- Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
- Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
- Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
- Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.
Nutrition Facts
| Calories | 215 calorie |
| Total Fat | 12.8 grams |
| Saturated Fat | 9.4 grams |
| Cholesterol | 0 milligrams |
| Sodium | 927 milligrams |
| Carbohydrates | 26.2 grams |
| Dietary Fiber | 5.4 grams |
| Protein | 4.2 grams |
| Sugar | 6.7 grams |
| Calories | 215 calorie |
| Total Fat | 12.8 grams |
| Saturated Fat | 9.4 grams |
| Cholesterol | 0 milligrams |
| Sodium | 927 milligrams |
| Carbohydrates | 26.2 grams |
| Dietary Fiber | 5.4 grams |
| Protein | 4.2 grams |
| Sugar | 6.7 grams |
Reviews
Insanely good. I added some heavy cream and more curry. YUM oh my gosh
The basic soup is marvellous; we like ours a little spicier, so I added minced ginger, and turmeric and black pepper, and doubled the curry powder. Perfecto!
Loved it. I didn’t puree it, though. Just mashed up some of the chickpeas. Served it over some Jasmine rice. Doubling the recipe next time.
This will be the recipe I use for butternut squash soup unless I run across a recipe I like better. I think this soup is very good. Since I like leftovers, I doubled the recipe (also to use up a whole can of low fat coconut milk).
Very good! An immersion blender makes it easy to blend and you do not have to worry about the hot liquid (as much)
My first attempt at butternut squash soup and it turned out great. Will try increasing the curry next time I make it.
Wonderful recipe. The coconut milk adds an unexpected level of flavor that really differentiates this recipe from other curried butternut squash soup recipes. I made the following small changes that worked for me: used a pre-peeled butternut squash half cut into cubes and roasted for about 30 minutes before adding to the soup; upped the curry powder to about 1 1/2 tsp.; and substituted about 1 cup of apple cider for 1 of the cups of chicken stock. I found I liked the texture of the soup better when I used my blender (had tried my immersion blender first) — it’s truly silky when more thoroughly blended.
Increased curry powder to 1.5 tsp. Delicious!
I enjoyed this recipe. The coconut milk gave it some sweetness. Next time I will add more curry and maybe some white pepper. I think the vegetables give it great flavor and I would add some cauliflower to the mix. If you don’t care for the coconut milk you could certainly use cream instead.
This is delicious. I added ginger too.