Best 2 Coconut Curry Squash Soup Recipes

Indulge in a symphony of flavors with our tantalizing Coconut Curry Squash Soup, a culinary masterpiece that blends the richness of coconut milk, the warmth of aromatic spices, and the natural sweetness of butternut squash. This delectable soup is a symphony of creamy textures and vibrant flavors, offering a delightful balance of sweet, savory, and a hint of heat.

Embark on a culinary journey with our diverse collection of recipes, curated to cater to various dietary preferences and taste buds. From the classic Coconut Curry Squash Soup to its vegan, gluten-free, and dairy-free variations, we've got you covered. Each recipe is meticulously crafted to deliver an explosion of flavors while accommodating specific dietary needs.

Our vegan Coconut Curry Squash Soup is a plant-based delight, brimming with the same creamy texture and aromatic flavors as the original. For those with gluten sensitivities, our gluten-free version offers a delightful alternative, ensuring that everyone can relish this culinary creation. And for those seeking a dairy-free option, our dairy-free Coconut Curry Squash Soup is a delectable choice, providing a rich and creamy soup without compromising on taste.

Prepare to tantalize your taste buds with our Coconut Curry Squash Soup, a culinary delight that promises to warm your soul and transport you to a world of exotic flavors.

Here are our top 2 tried and tested recipes!

RED CURRY COCONUT SQUASH SOUP

Red Curry Coconut Squash Soup image

This curried squash soup has such an amazing balance of flavors and has officially become my favorite soup. Perfect for a chilly fall day! The fall weather always serves as inspiration for soup, especially butternut squash soups. I really wanted to put a spin on the typical squash soup this time, though. Optional garnishes include sliced scallions, toasted squash seeds, or shrimp. I highly suggest the toasted squash seeds as a garnish. They really add a lot!

Provided by dana.killingthyme

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

1 medium butternut squash
2 tablespoons butter, or more as needed
1 tablespoon coconut oil
½ onion, chopped
2 roasted red peppers, drained and sliced
2 tablespoons red curry paste
1 tablespoon freshly grated ginger
3 cloves garlic, minced
1 (14 ounce) can coconut milk (such as Thai Kitchen®)
½ cup skim milk

Steps:

Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.
Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add squash, red peppers, red curry paste, ginger, and garlic. Mix thoroughly and cook for 5 to 7 minutes. Add extra butter if the pot dries out, to avoid burning onion or squash.
Pour coconut milk and skim milk into the pot; bring to a boil. Reduce heat and simmer soup, stirring often, until squash is soft, about 25 minutes.
Pour 1/3 of the soup into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more.

Nutrition Facts : Calories 302.7 calories, Carbohydrate 31.2 g, Cholesterol 10.6 mg, Fat 23.3 g, Fiber 5.3 g, Protein 6.5 g, SaturatedFat 17 g, Sodium 258.6 mg, Sugar 6.9 g

COCONUT CURRY BUTTERNUT SQUASH SOUP

Coconut Curry Butternut Squash Soup image

Very filling and even a little naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich. Serve with a warm baguette.

Provided by Mint&Mangos

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 2h3m

Yield 6

Number Of Ingredients 13

Ingredients

1 butternut squash, halved and seeded
1 tablespoon butter, melted
1 teaspoon salt, divided
¾ teaspoon pumpkin pie spice, divided
¼ teaspoon cayenne pepper
1 tablespoon butter
½ cup chopped yellow onion
1 teaspoon yellow curry powder
1 (13 ounce) can coconut milk
2 ½ cups vegetable stock, or more if needed
¼ teaspoon freshly grated nutmeg
½ cup pepitas (pumpkin seeds)
1 pinch freshly grated nutmeg, or to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Place butternut squash in a baking dish, flesh side up. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper.
Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in the melted butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
Scoop flesh from the butternut squash and add to coconut milk mixture; mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt.
Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 27.6 g, Cholesterol 10.2 mg, Fat 22.8 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 15.2 g, Sodium 624.3 mg, Sugar 5.8 g

Tips:

Choose the right squash: Butternut squash is a popular choice for this soup, but you can also use kabocha, delicata, or acorn squash. Look for squash that is firm and has no blemishes.
Roast the squash before adding it to the soup: Roasting the squash brings out its natural sweetness and flavor. You can roast the squash in the oven or on a grill.
Use a good quality curry paste: The curry paste is what gives this soup its flavor, so it's important to use a good quality paste. Look for a paste that is made with fresh ingredients and has a good balance of flavors.
Don't be afraid to adjust the spices: The amount of spices you use in this soup is up to you. If you like a spicy soup, add more curry paste or chili powder. If you prefer a milder soup, use less.
Serve the soup with your favorite toppings: This soup is delicious on its own, but it's also great with a variety of toppings. Try adding chopped cilantro, yogurt, or a squeeze of lime juice.

Conclusion:

Coconut Curry Squash Soup is a delicious and easy-to-make soup that is perfect for a cold day. The combination of sweet squash, creamy coconut milk, and flavorful curry paste makes this soup a winner. Whether you serve it with rice, quinoa, or naan bread, this soup is sure to be a hit.