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Coconut Curried Butternut Squash Soup

A delicious and healthy butternut squash soup that is infused with coconut milk and yellow curry.
Prep Time 20 minutes
Total Time 1 hour 30 minutes

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!!