Creamy Coconut Turmeric Butternut Squash Soup
Experience the warmth of fall with this luscious and comforting Creamy Coconut Turmeric Butternut Squash Soup. This delightful dish combines the natural sweetness of roasted butternut squash with the exotic flavors of curry powder and creamy coconut milk. Perfect for a chilly evening, it is not only dairy-free but also nutrient-rich, featuring turmeric, a powerful antioxidant known for its anti-inflammatory properties. Each spoonful offers a soothing, velvety texture and a burst of flavor that is sure to warm your heart and home.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
butternut squash
1 small (about 1 1/2 pounds) (halved and seeded)
olive oil
2 teaspoons (divided)
salt
1 teaspoon (optional)
ground black pepper
1 pinch (to taste)
carrot
1/2 cup (diced)
celery
1/2 cup (diced)
curry powder
1/2 teaspoon
garlic cloves
3 (minced)
onion
1/2 small (diced)
unsalted chicken stock
2 cups
coconut milk
6 fluid ounces
fresh flat-leaf parsley
1 tablespoon (chopped)
Instructions
1
Preheat your oven to 400°F (200°C) and adjust the oven rack to the middle position.
2
Prepare the butternut squash by halving it lengthwise and removing the seeds. Place the squash cut-side up on a lined baking sheet.
3
Drizzle 1 teaspoon of olive oil over the squash. If desired, season with salt and sprinkle with black pepper. Roast in the oven for 50 to 55 minutes, or until the flesh is tender when pierced with a fork.
4
Once done, allow the squash to cool for about 10 minutes. Carefully scoop out approximately 2 cups of the flesh and set it aside.
5
In a large saucepan, heat the remaining 1 teaspoon of olive oil over medium heat. Add diced carrots, celery, minced garlic, diced onion, and curry powder to the pan.
6
Sauté the mixture for 5 minutes, stirring occasionally, until the onions are translucent and the carrots are tender.
7
To the sautéed vegetables, add the reserved butternut squash, chicken stock, and coconut milk. Increase the heat to bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5 to 7 minutes.
8
In batches, carefully blend the soup in a blender or food processor until it reaches a smooth, silky consistency.
9
Serve the soup warm, garnishing each bowl with a sprinkle of freshly chopped flat-leaf parsley for added freshness and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Coconut Turmeric Butternut Squash Soup?
It is a luscious and comforting soup that combines roasted butternut squash with curry powder, turmeric, and coconut milk for a velvety texture.
Is this butternut squash soup dairy-free?
Yes, this recipe is dairy-free as it uses coconut milk instead of cream or milk.
How do I prepare the butternut squash for this soup?
Halve the squash lengthwise, remove the seeds, drizzle with olive oil, and roast it cut-side up.
At what temperature should the oven be set for roasting?
The oven should be preheated to 400°F (200°C).
How long does it take to roast the butternut squash?
Roast the squash for 50 to 55 minutes until the flesh is tender when pierced with a fork.
Can I make this soup vegan?
Yes, the recipe can be made vegan by substituting the chicken stock with vegetable stock.
What are the health benefits of turmeric in this soup?
Turmeric is a powerful antioxidant known for its anti-inflammatory properties.
How much butternut squash do I need?
You will need one small butternut squash weighing approximately 1.5 pounds.
What type of oil is recommended for this recipe?
The recipe calls for 2 teaspoons of olive oil, divided.
Which vegetables are sautéed for the soup base?
Diced carrots, celery, minced garlic, and diced onion are sautéed together.
How much garlic should be used?
The recipe requires 3 minced garlic cloves.
What spices are used to flavor the soup?
The primary spice is curry powder, along with salt and ground black pepper.
What is the purpose of adding coconut milk?
Coconut milk provides an exotic flavor and a creamy, dairy-free texture.
How much chicken stock is required?
You will need 2 cups of unsalted chicken stock.
How do I achieve a smooth consistency for the soup?
Blend the soup in batches using a blender or food processor until it is silky and smooth.
How long should the squash cool before scooping out the flesh?
Allow the squash to cool for about 10 minutes after roasting.
How much roasted squash flesh is needed for the soup?
You should scoop out approximately 2 cups of the roasted flesh.
How long should the soup simmer?
Let the mixture simmer for 5 to 7 minutes after bringing it to a gentle boil.
What is the best way to garnish this soup?
Garnish each bowl with a sprinkle of freshly chopped flat-leaf parsley.
Is this a good recipe for the fall season?
Yes, it is specifically described as a fall recipe that is perfect for chilly evenings.
Can this soup be served for Christmas?
Yes, it is tagged as a suitable dish for Christmas occasions.
Is the salt required in this recipe?
Salt is listed as optional, with 1 teaspoon recommended.
What size onion should I use?
The recipe calls for 1/2 of a small onion, diced.
How much curry powder is added?
Use 1/2 teaspoon of curry powder.
Does the recipe use fresh or dried parsley?
The recipe recommends 1 tablespoon of freshly chopped flat-leaf parsley.
How much coconut milk is used?
The recipe requires 6 fluid ounces of coconut milk.
Is this soup lactose-free?
Yes, it is tagged as lactose-free.
Can I use a food processor instead of a blender?
Yes, a food processor can be used to reach a smooth consistency.
How many ingredients are in this recipe?
There are 12 ingredients in total.
What texture should the sautéed onions have?
The onions should be sautéed until they are translucent.