Description
Creamy curried butternut squash soup with coconut milk and warm spices. Easy, comforting, and perfect for chilly days or cozy fall dinners.
Ingredients
Scale
- 2.5 pound butternut squash (peeled and cubed)
- 2 Tablespoons olive oil (divided)
- Salt & pepper (to taste)
- 1 cup onion (chopped)
- 2 cloves garlic (minced)
- 3 cups chicken broth (Use Vegetable Stock to make this soup Vegan)
- 15 oz light coconut milk
- 4 teaspoons red curry paste
- 1 1/2 Tablespoons fresh lime juice
- Cilantro Leaves
- Pumpkin Seeds
Instructions
- Preheat oven to 450º F.
- Place squash on a lined baking sheet. Drizzle with 1 Tablespoon olive oil, and sprinkle salt and pepper. Toss to coat evenly. Bake for 30-40 minutes, until golden and tender.
- In a large saucepan, heat remaining 1 Tablespoon of oil over medium heat. Add onion, cook for 5-7 minutes, until they are very soft. Add garlic and cook for 1-2 minutes until you can start to smell it.
- Add roasted squash and chicken broth. Use a stick blender or transfer to a traditional blender and process until completely smooth.
- Stir in coconut milk, curry paste and lime juice.
- Bring to a boil. Reduce heat, simmer for 10 minutes, stirring occasionally.
- Taste and adjust the salt & pepper as necessary.
- Serve with desired toppings.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop and Oven
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 209
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg