This delicious Coconut Curried Butternut Squash Soup is infused with coconut milk and yellow curry. It’s creamy, mildly spicy, and kinda like a nice warm hug on a cold day! Healthy and packed with wholesome veggies this soup is perfect for lunch or a light dinner.
I love how the roasted squash gives the soup a nice rich flavour and the curry seasoning provides a slight hint of spice. This Coconut Curried Squash Soup is made with coconut milk instead of cream which adds a nice creaminess and also makes this soup dairy free. It’s creamy, a little spicy, and oh sooo delicious. It’s one of my favourite soups to make in the winter and I often double the batch so I can freeze the leftovers for a quick meal during the week.
I purchased all of the ingredients for this Coconut Curried Squash soup from Spud.ca which is a local and sustainable online grocery delivery service in BC and Alberta that provides local and organic groceries from farmers and producers. You simply order online and your groceries are delivered once a week. It has been a total lifesaver for this busy mom of 2. Between working full time, running a blog part time, and managing a family of 4 life is busy and it REALLY saves a lot of time during the week. There is nothing better than having a box of fresh organic fruits/veggies, local meats, and healthy grocery items arrive on your doorstep without having to step foot in a store!! If you would like to try spud.ca you can use code: CRVAN-SHACHV to save $20 on your first order over $75!!
This Coconut Curried Butternut Squash soup is not only delicious but it’s also really easy to make. Roasting the squash does take time but it’s soooo worth it. It helps to caramelize the squash which really brings out a nice flavour. I promise it’s worth the hour wait while it roasts in the oven. I hope you love it as much as we do!!
Coconut Curried Butternut Squash Soup
Ingredients
- 1 small butternut squash, halved and seeded (about 1 1/2 pounds)
- 2 tsp olive oil
- 1/2 cup carrots, diced
- 1/2 small onion, diced
- 2 cloves garlic
- 2 cups chicken stock
- 1 can coconut milk
- 1 tbsp cilantro, chopped
- 1 tsp sea salt
- 1/2 tsp ground pepper (optional)
- 1 tsp curry seasoning
Instructions
- Preheat oven to 400 degrees F, and place rack in the middle of the oven
- Cut the butternut squash in half length wise, remove the seeds, and then place it on a foil lined pan face side up.
- Poke holes in the squash with a fork and drizzle with olive oil.
- Roast for 50-55 minutes until the squash is fork tender.
- Wait 10-15 mins for the squash to cool and then scoop out the insides with spoon (approx. 2 cups) and set aside.
- Place remaining olive oil in a pan and saute carrots, onions, garlic until the onions are translucent. Then sprinkle with the curry seasoning and mix together.
- Add the squash, broth and coconut milk to the saucepan.
- Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
- Puree the soup with a hand blender or blend in a blender in batches until a smooth consistency is reached.
- Garnish with cilantro and enjoy!!
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