This year I have been trying to work more squash into our diets. I have tried a few different kinds, and prepared them a few different ways. Some of them went over very well with my family, others not so much. Spaghetti squash was my 7 year olds favorite, hands down! But I think this soup was probably my favorite, and my husbands.
This soup is super creamy and very smooth. But there isn’t any cream in it! It has coconut milk in it, which is actually good for you. I was a little nervous, because my husband isn’t big on coconut flavor. But it works, the flavors all just blend together, and you couldn’t even tell coconut milk was in there. I think it is pretty clear that I like curry, so I was immediately drawn to this soup. It has a little heat in the background, but nothing spicy or over powering, In fact, next time I might up the curry paste, to give it more of a kick.
I just realized this is my second soup recipe this week. It has been cold here in Colorado this last week, so soup is definitely in order. Plus, I am one to believe you can never have too many soup options. I like to freeze the leftovers, so I can just take it out and have lunch already taken care of!
Smooth and creamy Butternut squash soup, with a slight kick. Light and actually good for you!
10 minPrep Time
60 minCook Time
1 hr, 10 Total Time
- 1 (2 1/2 pound) butternut squash, peeled and cubed
- 4 tsp canola oil
- 3/4 tsp salt
- 1 cup onion, chopped
- 3 cups chicken stock (low sodium)
- 4 tsp red curry paste
- 1 1/2 Tbls fresh lime juice
- 1 (13.5 oz) can light coconut milk
- Cilantro Leaves
- Wonton Strips
- Preheat oven to 450 degrees.
- Place squash on a lined baking sheet. Drizzle with 1 Tbls canola oil, and sprinkle with 1/4 tsp salt. Toss to coat evenly. Bake for 35 minutes, until golden and tender.
- In a large saucepan, heat remaining 1 tsp oil over medium heat. Add onion, cook for 5 minutes, stirring occasionally. Add roasted squash, stock, and curry paste. Mix in 1/2 tsp salt.
- Bring to a boil. Reduce heat, simmer for 15 minutes, stirring occasionally.
- Remove from heat, stir in coconut milk and lime juice.
- Using an immersion blender puree the soup until smooth.
- If using a regular blender, allow the soup to cool for 10 minutes before blending. Reheat if necessary.
- Garnish with cilantro and wonton strips if desired.
Adapted from Cooking Light
This post is linked to the Yahoo Shine Supper Club