Velvety Spiced Butternut Squash Coconut Soup
This delightful Velvety Spiced Butternut Squash Coconut Soup is a fusion of Indian spices and comforting American flavors, perfect for any festive gathering. Celebrating my Indian heritage, I've crafted this soup for fellow vegetarians and vegans, ensuring it’s creamy yet dairy-free thanks to the luscious coconut milk. With the sweetness of roasted butternut squash and a tantalizing mix of spices like turmeric, cumin, and garam masala, each spoonful offers a warm hug in a bowl. This soup not only embodies the essence of Thanksgiving, but it also invites everyone to enjoy a nourishing and hearty dish, whether at the dinner table or on a chilly evening.
8
Servings
150
Calories
17
Ingredients
Ingredients
grapeseed oil or canola oil
3 tablespoons (Used for roasting and sautéing)
butternut squash
1 medium (Peeled, seeded, and cubed)
onions
1 1/4 cups (Chopped)
carrots
1 1/4 cups (Chopped)
celery ribs
4 (Peeled and chopped)
garlic cloves
2 (Minced)
scallions
3 (Chopped)
vegetable stock
32 ounces (Unsalted)
coconut milk
2/3 cup (Stirred in at the end)
turmeric
1 teaspoon
ground cumin
1/2 teaspoon
cumin seed
1/2 teaspoon (Toasted and ground)
cayenne pepper
1/2 teaspoon (Adjust based on spice preference)
ground coriander
1 teaspoon
garam masala
1/3 teaspoon
salt
to taste
pepper
to taste
Instructions
1
Preheat your oven to 400°F (200°C).
2
Place the cubed butternut squash on a baking sheet and drizzle with 2 tablespoons of grapeseed or canola oil. Season with 1/4 teaspoon of salt and fresh pepper to taste. Roast in the oven for approximately 25-30 minutes, or until the squash is tender but not mushy, stirring halfway through for even cooking.
3
While the squash is roasting, heat 1 tablespoon of oil in a large pot over medium heat. Add the chopped onions, carrots, and celery, stirring frequently until the onions are translucent, about 5-7 minutes.
4
Stir in the minced garlic and chopped scallions, cooking for an additional minute until fragrant.
5
Reduce the heat to low and add the turmeric, ground cumin, ground cumin seeds, cayenne, ground coriander, and garam masala. Stir the spices into the vegetable mixture and cook for 2 minutes, allowing the spices to bloom.
6
Once the butternut squash is roasted, add it to the pot along with the vegetable stock. Stir well, cover the pot, and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
7
After simmering, turn off the heat. Use an immersion blender to puree the soup until smooth, or transfer the mixture to a blender in batches. If using a stand blender, return the pureed soup to the pot afterward.
8
Stir in the coconut milk, and season with salt and pepper to taste. Reheat the soup gently over low heat until warmed through. Serve hot, garnished with additional scallions or a sprinkle of cayenne for those who like a bit more heat.
Nutrition Information
5g
Fat
22.5g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Velvety Spiced Butternut Squash Coconut Soup.
Is this soup suitable for vegans?
Yes, this recipe is specifically crafted for vegans and vegetarians.
How many servings does this recipe make?
This recipe makes 8 servings.
What are the calories per serving?
Each serving contains 150 calories.
Is there dairy in this butternut squash soup?
No, this soup is dairy-free, using coconut milk to achieve its creamy texture.
What temperature should I preheat the oven to for roasting the squash?
Preheat your oven to 400°F (200°C).
How long should the butternut squash roast?
Roast the squash for approximately 25-30 minutes until tender.
What oils are recommended for this recipe?
Grapeseed oil or canola oil are recommended for roasting and sautéing.
What Indian spices are featured in this soup?
The soup features turmeric, ground cumin, cumin seeds, cayenne, ground coriander, and garam masala.
How much vegetable stock is needed?
The recipe requires 32 ounces of unsalted vegetable stock.
What is the total fat content per serving?
There are 5g of fat per serving.
How many carbohydrates are in a serving?
There are 22.5g of carbohydrates per serving.
How much protein does this soup provide?
Each serving provides 1.5g of protein.
When should the coconut milk be added?
The coconut milk should be stirred in at the end, after the soup has been pureed.
How long should the soup simmer once the stock is added?
Let the soup simmer for 15-20 minutes to allow the flavors to meld.
How do I make the soup smooth?
Use an immersion blender to puree the soup until smooth, or use a stand blender in batches.
What vegetables are sautéed as the base of the soup?
The base consists of chopped onions, carrots, and celery ribs.
How long do I cook the garlic and scallions?
Cook them for about one minute until they are fragrant.
What does it mean to let the spices bloom?
It means cooking the spices in oil for about 2 minutes to release their full flavor and aroma.
How many garlic cloves are used in this recipe?
The recipe calls for 2 minced garlic cloves.
What is the preparation for the celery?
The 4 celery ribs should be peeled and chopped.
Can I adjust the heat of the soup?
Yes, you can adjust the amount of cayenne pepper based on your spice preference.
How much coconut milk is used?
The recipe uses 2/3 cup of coconut milk.
What is the total number of ingredients in this recipe?
There are 17 ingredients in this recipe.
Is this recipe good for Thanksgiving?
Yes, it is described as embodying the essence of Thanksgiving and is perfect for festive gatherings.
What should I do with the cumin seeds?
The cumin seeds should be toasted and ground before being added.
How much garam masala is required?
The recipe uses 1/3 teaspoon of garam masala.
What garnishes are suggested?
Garnish with additional scallions or a sprinkle of cayenne pepper.
How many scallions are needed?
The recipe requires 3 chopped scallions.
What is the preparation for the onions and carrots?
Both the onions and carrots should be chopped into 1 1/4 cup measurements.