There’s nothing quite like a bowl of vibrant, creamy soup to warm you from the inside out. This Curried Butternut Squash Soup is the epitome of cozy! It balances the natural sweetness of the squash with a gentle, aromatic heat from red curry and fresh ginger, all brought together by luscious coconut milk. It’s a simple, elegant soup that tastes like it simmered for hours, but it comes together in under an hour. Get ready to fall in love with your new favorite autumn meal!
Ingredients
• 1 medium onion, chopped – about 1/2 cup or 75g
• 3 tablespoons butter – 42g
• 2 teaspoons red curry powder or curry powder
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon salt
• 1 14-ounce can vegetable broth – 400ml
• 1 1/4 cups water – 300ml
• 1 1/2 pounds butternut squash, peeled, seeded, and cubed – about 4 cups or 680g
• 1 14-ounce can unsweetened coconut milk – 400ml
• 1/2 cup half-and-half or light cream – 120ml
• 1/3 cup chopped fresh cilantro – 15g
• Extra fresh cilantro for garnish, optional
Instructions
1. In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for about 10 minutes, stirring occasionally, until soft and translucent.
2. Stir in the red curry powder, grated ginger, and salt. Cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
3. Pour in the vegetable broth and water, scraping up any browned bits from the bottom of the pan. Add the cubed butternut squash and bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 40 minutes, or until the squash is very tender and can be easily pierced with a fork.
5. Remove the saucepan from the heat and let it cool slightly. Carefully transfer the soup to a blender in batches and blend until smooth. (Alternatively, use an immersion blender directly in the pot for easier cleanup).
6. Return the blended soup to the saucepan over low heat. Stir in the coconut milk, half-and-half, and the 1/3 cup of chopped cilantro. Heat gently until warmed through, but do not let it boil.
7. Taste and adjust seasoning if needed. Serve hot, garnished with additional fresh cilantro if desired.
Nutritional Information
• Calories: 428
• Total Fat: 36g
• Saturated Fat: 29g
• Cholesterol: 34mg
• Sodium: 780mg
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 5g
Pro Tips
• For a deeper, caramelized flavor, roast the butternut squash cubes at 400°F (200°C) for 20-25 minutes before adding them to the pot. You may need to reduce the simmering time slightly.
• Make it vegan by swapping the butter for coconut oil or vegan butter, and replacing the half-and-half with an extra splash of full-fat coconut milk or a plant-based cream.
• An immersion (stick) blender is your best friend for creamy soups. It allows you to blend the soup directly in the pot, saving you from the messy and potentially hazardous task of transferring hot liquid to a traditional blender.
FAQ
Q: How can I make this butternut squash soup vegan
A: To make this soup completely vegan, simply swap the butter for coconut oil or vegan butter. For the creaminess, replace the half-and-half with an extra splash of full-fat coconut milk or your favorite plant-based cream alternative.
Q: Can I add more protein to this vegetarian soup
A: Absolutely! To boost the protein and make it a more filling meal, consider garnishing with roasted chickpeas or pumpkin seeds. You can also stir in a cup of cooked red lentils during the last 10 minutes of simmering, or serve the soup alongside a quinoa salad.
Q: How should I store leftover curried butternut squash soup
A: Store any leftover soup in an airtight container in the refrigerator for up to 4-5 days. This soup also freezes beautifully. Let it cool completely, then pour it into freezer-safe containers, leaving a little space at the top for expansion. It will keep well in the freezer for up to 3 months.
Q: What can I use if I don’t have an immersion blender
A: If you don’t have an immersion blender, you can use a regular blender. Let the soup cool slightly first to avoid dangerous pressure build-up. Carefully transfer the soup to the blender in small batches, blend until smooth, and then return it to the pot to finish the recipe.
