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.
RED CURRY COCONUT SQUASH SOUP
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
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
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
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.
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