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Easy Creamy Coconut Curry Butternut Squash Soup

creamy coconut curry butternut squash soup - featured image
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This velvety soup combines sweet roasted butternut squash with aromatic curry and creamy coconut milk for a comforting, easy weeknight meal. It’s naturally vegan and gluten-free, ready in about 45 minutes with mostly hands-off roasting time.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds)
  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 can (13.5 oz or 400 ml) full-fat coconut milk
  • 2 cups (480 ml) vegetable broth, low-sodium
  • Salt and black pepper to taste
  • Optional for serving: Toasted coconut flakes, fresh cilantro, a drizzle of coconut milk, or a sprinkle of red pepper flakes

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Wash the butternut squash well and pierce it in a few places with a sharp knife. Place the whole squash on the baking sheet.
  2. Roast the whole butternut squash for 45-60 minutes, until very tender when pierced with a fork. Let cool on the baking sheet for about 10 minutes, until cool enough to handle.
  3. While the squash roasts, heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
  4. Sprinkle the curry powder over the sautéed aromatics. Stir constantly for 30-60 seconds to bloom the spices.
  5. Pour in the full-fat coconut milk and vegetable broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Cut the cooled squash in half lengthwise, scoop out and discard the seeds, then scoop the soft squash flesh away from the skin and add it to the pot.
  6. Bring the soup to a gentle simmer, then reduce heat to low and cook for 10 minutes. Remove from heat. Use an immersion blender to puree the soup directly in the pot until completely smooth. (If using a standard blender, work in batches, filling no more than halfway and venting the lid.)
  7. Season generously with salt and black pepper. If the soup is too thick, stir in a little extra broth or water until desired consistency is reached. Ladle into bowls and add desired toppings.

Notes

Roasting the squash whole (skin and seeds intact) locks in sweetness and prevents waterlogging. Blooming the curry powder in oil for 30 seconds deepens its flavor. For a thinner soup, add extra broth. For a thicker soup, simmer uncovered for 10-15 minutes. The soup can be refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, coconut curry soup, vegan soup, gluten-free soup, fall soup, easy soup recipe, creamy soup

Find it online: https://daintydine.com/easy-creamy-coconut-curry-butternut-squash-soup/