Spiced Coconut Butternut Squash Soup
This Spiced Coconut Butternut Squash Soup is a truly versatile dish that brings warmth and comfort to any meal. Rich in flavor with a delightful combination of spices, this soup can be enjoyed either as a creamy, thick puree paired with grilled meats or served as a hearty, nourishing vegetarian soup. The natural sweetness of the butternut squash balances perfectly with the aromatic spices and the creamy coconut milk. Perfect for cozy dinners, holiday gatherings, or simply a chilly evening at home, this dish is sure to please the palate.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
olive oil
2 tablespoons (for brushing and sautéing)
butternut squash
2-3 medium (cut in half and seeded)
yellow onions
2 large (chopped)
red pepper
1 (seeded and chopped)
jalapeno pepper
1 (seeded and chopped)
garlic cloves
4 (chopped)
fresh ginger
2 inches (peeled and chopped)
soy sauce
1 tablespoon (for seasoning)
red curry paste
1 tablespoon
garam masala or curry powder
2 teaspoons (preferably garam masala)
coconut milk
1 (14 ounce) can
vegetable broth
2-3 cups (low or no sodium)
salt and pepper
to taste
cilantro
1/4 cup (chopped, for garnish)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season generously with salt and pepper. Place the squash cut side down on a baking sheet lined with parchment paper.
3
Roast in the oven for about 60 minutes or until the squash is tender enough to be pierced with a fork. Once cooked, allow it to cool slightly before scooping out the flesh with a spoon.
4
In a large heavy-bottomed pot, heat the remaining olive oil over medium heat. Add the chopped onions, garlic, and ginger. Sauté until the onions are translucent and fragrant, about 5-7 minutes.
5
Add the chopped red pepper and jalapeno to the pot, seasoning with salt and pepper. Continue sautéing for an additional 5-7 minutes until the peppers are softened.
6
Stir in the soy sauce, red curry paste, and garam masala (or curry powder), making sure all the vegetables are well coated with the spices.
7
Pour in the coconut milk and add the scooped butternut squash flesh along with 2 cups of vegetable broth. Stir to combine all ingredients thoroughly.
8
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for about 30 minutes, allowing the flavors to meld together.
9
Using a blender, food processor, or immersion blender, puree the soup to your desired consistency, adding more vegetable broth if you prefer a thinner soup.
10
Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped cilantro.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Coconut Butternut Squash Soup?
It is a versatile dish that can be enjoyed as a creamy thick puree paired with grilled meats or as a hearty, nourishing vegetarian soup.
Is this soup vegetarian?
Yes, the recipe uses vegetable broth and coconut milk, making it a hearty vegetarian-friendly meal.
What temperature should I set the oven to?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) for roasting the squash.
How long does the butternut squash need to roast?
The squash should be roasted for about 60 minutes or until it is tender enough to be pierced with a fork.
How do I prepare the squash for roasting?
Cut the squash in half lengthwise, scoop out the seeds, brush the cut sides with olive oil, and season with salt and pepper.
What kind of broth is recommended for this recipe?
The recipe recommends using 2 to 3 cups of low or no sodium vegetable broth.
Can I use curry powder instead of garam masala?
Yes, you can use either 2 teaspoons of garam masala or curry powder, though garam masala is preferred.
How much coconut milk is used?
The recipe calls for one 14-ounce can of coconut milk.
What type of onions are used in this soup?
You will need 2 large yellow onions, chopped.
How much fresh ginger is required?
The recipe uses 2 inches of fresh ginger, peeled and chopped.
How many garlic cloves are needed?
You will need 4 chopped garlic cloves.
Is there a spicy element in this soup?
Yes, the soup includes one seeded and chopped jalapeno pepper and red curry paste for heat.
How do I achieve a smooth consistency?
You can use a blender, food processor, or immersion blender to puree the soup to your desired consistency.
How long should the soup simmer?
After combining ingredients, let the soup simmer covered for about 30 minutes to allow the flavors to meld.
What garnish is suggested for serving?
The soup is best served hot and garnished with 1/4 cup of fresh chopped cilantro.
How much olive oil do I need?
You will need 2 tablespoons of olive oil for brushing the squash and sautéing the vegetables.
Do I need to peel the ginger?
Yes, the 2 inches of fresh ginger should be peeled and chopped before adding to the pot.
What kind of peppers are included?
The recipe includes one red pepper and one jalapeno pepper, both seeded and chopped.
Is soy sauce used in this recipe?
Yes, 1 tablespoon of soy sauce is used for seasoning the vegetable mixture.
How much red curry paste should I add?
The recipe calls for 1 tablespoon of red curry paste.
Can I make the soup thinner?
Yes, you can add more vegetable broth during the blending process if you prefer a thinner soup.
Should the squash be cooled before scooping?
Yes, allow the squash to cool slightly after roasting so it is easier to scoop out the flesh with a spoon.
What size squash should I use?
The recipe suggests using 2 to 3 medium-sized butternut squashes.
How long do I sauté the onions and garlic?
Sauté the chopped onions, garlic, and ginger for about 5 to 7 minutes until the onions are translucent.
What should I use to line the baking sheet?
Line your baking sheet with parchment paper before placing the squash cut side down.
When do I add the red pepper and jalapeno?
Add them to the pot after sautéing the onions, garlic, and ginger, and cook for another 5 to 7 minutes.
What are the main flavor notes of this soup?
The natural sweetness of the squash is balanced by aromatic ginger, garlic, and Indian-inspired spices.
Is this soup suitable for meal prep?
Yes, it is a hearty and comforting dish that stores well, making it perfect for cozy dinners or holiday gatherings.
How do I season the soup?
Season with salt and pepper during the roasting phase and again after blending to adjust to your taste.
What type of pot should I use?
A large heavy-bottomed pot is recommended for even heat distribution while sautéing and simmering.