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Curried Butternut Squash Soup


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!

Curried Butternut Squash Soup
 
Serves: 8
Prep time:
Cook time:
Total time:
 
Smooth and creamy Butternut squash soup, with a slight kick. Light and actually good for you!
Ingredients
  • 1 (2½ pound) butternut squash, peeled and cubed
  • 4 tsp canola oil
  • ¾ tsp salt
  • 1 cup onion, chopped
  • 3 cups chicken stock (low sodium)
  • 4 tsp red curry paste
  • 1½ Tbls fresh lime juice
  • 1 (13.5 oz) can light coconut milk
Optional Garnish
  • Cilantro Leaves
  • Wonton Strips
Instructions
  1. Preheat oven to 450 degrees.
  2. Place squash on a lined baking sheet. Drizzle with 1 Tbls canola oil, and sprinkle with ¼ tsp salt. Toss to coat evenly. Bake for 35 minutes, until golden and tender.
  3. 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 ½ tsp salt.
  4. Bring to a boil. Reduce heat, simmer for 15 minutes, stirring occasionally.
  5. Remove from heat, stir in coconut milk and lime juice.
  6. Using an immersion blender puree the soup until smooth.
  7. If using a regular blender, allow the soup to cool for 10 minutes before blending. Reheat if necessary.
  8. Garnish with cilantro and wonton strips if desired.
Notes
Adapted from Cooking Light
Nutrition Information
Serving size: ¾ cup Calories: 127 Fat: 4.3 Fiber: 3.7 Protein: 4

This post is linked to the Yahoo Shine Supper Club

 

Comments

  1. Yum! I love dishes with spice that aren’t overpowering on the heat. I’m a weenie when it comes to super hot foods :)

  2. This is my all time favorite kind of soup!

  3. This soup looks so tasty, love the curry and the coconut!

  4. Butternut squash is my favorite, especially this time of year! I think I’ve only made soup with it once, but I love the idea. I bet the coconut milk is fantastic in here!

  5. Love butternut squash soup-all your flavors sound scrumptious;-)

  6. I’m such a soup fan, and this sounds like a great use of butternut :) Yummo!

  7. Mmmm I love the curry in this. Perfect flavor!

  8. This is making me drool just reading about it! I am pinning and bookmarking the recipe right now!

  9. This soup looks and sounds awesome. Bookmarking to try soon!

  10. This is my kind of soup! Delish!! Nice cover photo!!!!!

  11. Soup is the best in the winter! This one looks delicious, Erin.

  12. Love creamy soups like this made with squash. Coconut milk makes all soups yummy too. :)

  13. What a beautiful soup…the curry addition sounds wonderful and it looks so creamy!

  14. it’s getting colder and colder here as well and more than once we reach for a warm bowl of soup. love the little heat touch in yours

  15. Sounds delicious!! I have curry powder but not paste–too lazy to go to store. Would that work do you think?

    • I am sure it would work. I am not sure how much you would use compared to the paste though. I would start with 3 tsp, and add more to taste. Hope you enjoy!

  16. Hey! I’ve made this soup a couple of times and everyone who has tried it, loved it! So thank you very much for sharing the recipe! Do you think it would taste the same or at least similar with carrots instead of the butternut squash?

Trackbacks

  1. […] Maple Bacon Pumpkin Risotto Taste, Love and Nourish – Butternut and Cranberry Freekeh Salad Dinners, Dishes and Desserts – Curried Butternut Squash Soup Very Culinary – Roasted Acorn Squash with Butter, Brown Sugar and Cayenne Noble Pig – […]

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