Best 3 Coconut Curried Butternut Squash Soup Recipes
Indulge in a culinary journey with our tantalizing Coconut Curried Butternut Squash Soup, a symphony of flavors that will warm your soul. This creamy and aromatic soup features tender butternut squash enveloped in a luscious coconut milk broth, infused with a harmonious blend of fragrant spices. To add a touch of Thai inspiration, we've incorporated red curry paste, ginger, and lemongrass, creating a captivating balance of sweet, savory, and slightly spicy notes. For those who prefer a milder taste, our alternative recipe offers a delightful combination of butternut squash, coconut milk, and vegetable broth, complemented by a medley of herbs and spices. Additionally, we've included a vegan variation of this comforting soup, ensuring that everyone can savor its delectable flavors.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT CURRIED BUTTERNUT SQUASH SOUP
Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
- Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
- Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
- Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
- Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.
BUTTERNUT SQUASH 3 WAYS: CURRIED COCONUT BUTTERNUT SQUASH SOUP
You can get three meals from just one roasted squash. This warming, luscious soup, made with a third of a squash, is flavored subtly with aromatics and curry powder, then smoothed out with rich coconut milk. Put the remaining squash to use in Butternut Squash Salad and Mushroom Ravioli with Brown Butter, Sage and Butternut Squash.
Provided by Food Network Kitchen
Time 1h20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Trim the top and bottom of the squash. Cut the squash in half lengthwise, scoop out the seeds with a large spoon and place the halves, cut-side down, on the prepared baking sheet. Rub the squash on all sides with 1 tablespoon of the olive oil. Roast until fork-tender, about 50 minutes. Let cool.
- Use a small spoon to scoop the flesh from the bottom (wider) parts of both squash halves. You should have about 2 cups. Place in a bowl and set aside. Reserve the remaining squash for another use.
- Place the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, garlic, ginger and 1/2 teaspoon salt. Cook until the onion is softened but not developing any color; 3 to 4 minutes. Add the curry powder, stir to coat and cook until fragrant, about 1 minute. Add the squash and stir to coat.
- Add the chicken broth and bring to a boil. Reduce to a simmer and cook until slightly reduced and thickened, about 20 minutes.
- Transfer to a blender and blend until smooth. Return to the pot and add the coconut milk. Simmer over low heat until flavorful and reduced slightly, being careful not to let it boil (coconut milk will curdle), about 5 minutes. Season with salt.
- Divide the soup between 2 bowls and sprinkle each with some smoked paprika.
COCONUT CURRIED BUTTERNUT SQUASH SOUP
© 2014 Turner Broadcasting System, Inc. All rights reserved. Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.
Provided by Turner Broadcasting
Categories Lactose Free
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
- Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
- Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
- Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
- Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.
Tips:
- Choose the right butternut squash: Look for a squash that is heavy for its size, with a smooth, unblemished skin. The smaller the squash, the sweeter and more tender it will be.
- Roast the butternut squash before adding it to the soup: This step intensifies the squash's flavor and makes it easier to blend into a smooth, creamy soup.
- Use a variety of spices to create a flavorful curry base: Common spices used in curries include cumin, coriander, turmeric, and garam masala. Feel free to experiment with different combinations to find a flavor profile that you enjoy.
- Add coconut milk for a rich, creamy texture: Coconut milk is a great way to add a creamy texture to soups without using dairy. It also adds a subtle sweetness and a hint of coconut flavor.
- Garnish the soup with fresh herbs and spices: Fresh herbs and spices, such as cilantro, mint, and chili peppers, can add a pop of color and flavor to the soup. They can also help to balance out the sweetness of the squash and the richness of the coconut milk.
Conclusion:
Coconut Curried Butternut Squash Soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The combination of sweet butternut squash, creamy coconut milk, and flavorful curry spices creates a soup that is both comforting and satisfying. This soup is also a good source of vitamins and minerals, making it a healthy and nutritious meal option. So next time you're looking for a quick and easy soup recipe, give Coconut Curried Butternut Squash Soup a try.
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