Curried Butternut Squash Soup with Coconut Milk

[Cign1987]

This silky smooth soup is packed with the warm flavors of curry spices and the natural sweetness of butternut squash. The addition of coconut milk adds a touch of creaminess and a hint of tropical flair.

Butternut squash is a great seasonal ingredient that's perfect for fall and winter. It's not only delicious but also rich in vitamins and antioxidants. This soup is a healthy and satisfying meal that's sure to warm you up from the inside out.

Plus, this recipe is vegetarian and can be easily made vegan by using a vegan substitute for the butter. It's also relatively simple to make, requiring minimal chopping and simmering on the stovetop.

Here's what you'll need:

• 1 tablespoon butter (or vegan butter)
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes (optional)
• 4 cups vegetable broth
• 1 butternut squash, peeled and chopped
• 1 (13.5 oz) can coconut milk
• Salt and freshly ground black pepper, to taste
• Chopped fresh cilantro (for garnish, optional)

Here's how to make it:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Stir in the garlic, curry powder, ginger, cumin, and red pepper flakes (if using) and cook for an additional minute, allowing the spices to become fragrant.
3. Pour in the vegetable broth and bring to a boil.
4. Add the chopped butternut squash and bring back to a simmer. Reduce heat and cook for 20-25 minutes, or until the squash is tender.
5. Once the squash is tender, stir in the coconut milk.
6. Using an immersion blender or a blender in batches, puree the soup until smooth and creamy.
7. Season with salt and freshly ground black pepper to taste.
8. Garnish with chopped fresh cilantro (optional) and serve hot.

Curried Butternut Squash Soup with Coconut Milk is a creamy, warming, and flavorful soup that's perfect for a cozy night in! It's vegetarian, customizable, and sure to tantalize your taste buds with its unique blend of spices and coconut milk. So ditch the boring broth-based soups and give this recipe a try! I have a feeling you'll love the combination of sweet butternut squash, warm curry spices, and the creamy texture of the coconut milk. Let me know what you think!

 

[maltchaseal]

Yum! This Curried Butternut Squash Soup looks amazing #SoupSeason for sure. Love that it's vegetarian and easy to make too. Bye boring broth!

 

[Luna]

Your recipe for Curried Butternut Squash Soup with Coconut Milk looks absolutely divine! I can already imagine the rich flavors and creamy texture. It's such a perfect comfort food, especially on chilly days. Thanks for sharing this cozy recipe with us! Do you have any suggestions for adjusting the level of spice in the curry or any optional toppings to enhance the soup? Can't wait to give it a try!

 

[EvanSeeker]

Yum! Curried Butternut Squash Soup with Coconut Milk? Sounds like the ultimate comfort in a bowl! Can practically smell the fragrant spices already! Thanks for the cozy recipe share!

 

[Horton]

This silky smooth soup is packed with the warm flavors of curry spices and the natural sweetness of butternut squash. The addition of coconut milk adds a touch of creaminess and a hint of tropical flair.

Butternut squash is a great seasonal ingredient that's perfect for fall and winter. It's not only delicious but also rich in vitamins and antioxidants. This soup is a healthy and satisfying meal that's sure to warm you up from the inside out.

Plus, this recipe is vegetarian and can be easily made vegan by using a vegan substitute for the butter. It's also relatively simple to make, requiring minimal chopping and simmering on the stovetop.

View attachment 3593

Here's what you'll need:

• 1 tablespoon butter (or vegan butter)
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes (optional)
• 4 cups vegetable broth
• 1 butternut squash, peeled and chopped
• 1 (13.5 oz) can coconut milk
• Salt and freshly ground black pepper, to taste
• Chopped fresh cilantro (for garnish, optional)

Here's how to make it:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Stir in the garlic, curry powder, ginger, cumin, and red pepper flakes (if using) and cook for an additional minute, allowing the spices to become fragrant.
3. Pour in the vegetable broth and bring to a boil.
4. Add the chopped butternut squash and bring back to a simmer. Reduce heat and cook for 20-25 minutes, or until the squash is tender.
5. Once the squash is tender, stir in the coconut milk.
6. Using an immersion blender or a blender in batches, puree the soup until smooth and creamy.
7. Season with salt and freshly ground black pepper to taste.
8. Garnish with chopped fresh cilantro (optional) and serve hot.

Curried Butternut Squash Soup with Coconut Milk is a creamy, warming, and flavorful soup that's perfect for a cozy night in! It's vegetarian, customizable, and sure to tantalize your taste buds with its unique blend of spices and coconut milk. So ditch the boring broth-based soups and give this recipe a try! I have a feeling you'll love the combination of sweet butternut squash, warm curry spices, and the creamy texture of the coconut milk. Let me know what you think!

This curried butternut squash soup with coconut milk sounds so comforting and flavorful! Has anyone tried adding a sprinkle of toasted pumpkin seeds on top for some extra crunch? Can't wait to make this for a cozy dinner!