Curried Coconut Butternut Squash Soup
A simple seasonal soup that is rich in flavour and packs a real nutritional punch. Loaded with powerful antioxidant vitamins A and C, this soup is the perfect recipe to help you beat the cold weather flu. The recipe can be made ahead of time and stored in the fridge or freezer to keep you going through the week.
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Curried Coconut Butternut Squash Soup
The recipe can be made ahead of time and stored in the fridge or freezer to keep you going through the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soups & Stews
- Cuisine: Paleo, Vegetarian, Gluten-Free, Dairy-Free
Scale
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 yellow onion, diced
- 2–4 cloves garlic, diced
- 1-inch piece fresh ginger, peeled and diced
- 1 tablespoon coconut oil
- 1 14oz can coconut milk
- 2–3 cups vegetable stock or water
- 2 teaspoon curry powder
- ½ teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon crushed chillies
- ¼ teaspoon sea salt
- Optional Toppings: Fresh coriander, lime juice and crushed chilies
Instructions
- In a large pot, heat coconut oil over medium heat.
- Add in diced onion and allow to cook, stirring often, for about 2 minutes.
- Add in diced garlic and ginger and continue to stir. Heat until ingredients are soft, but be careful not to burn, about 3 minutes.
- Add spices; curry powder, cumin, coriander and chilies. Allow to heat for 30 seconds or until fragrant.
- Add squash to pot, and stir to coat with curried mixture. Season with salt and allow to cook for 3-5 minutes.
- Pour in stock/water until vegetables are just covered. It is best to just add stock/water to cover squash mixture and add more water at end if needed.
- Raise the heat to medium-high, cover and bring to a boil. Once boiling lower the heat, and simmer for 15-20 minutes , stirring occasionally. With 5 minutes left, add coconut milk to soup and cook until squash is tender.
- Using an immersion blender or in batches using a bar blender, puree until smooth.
- Season with sea salt to taste.
- Serve into bowls and garnish with fresh coriander, lime juice and/or chillies as desired.
- Enjoy!
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This looks like the perfect dinner meal! It’ll be on the table tonight and I bet the kids will love it too. Thanks for the recipe!
Great, let me know what you think!
i personally love soups, especially in the colder months and this one sounds really nice.
This one is one of my favourites! Hope you enjoy it 🙂