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.
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Thomas Keefe
[email protected]This soup is a little too spicy for me, but my husband loved it. I'll make it again with less curry powder next time.
Stefhanie sambo
[email protected]I'm not a big fan of butternut squash, but this soup was actually really good. The curry flavor really made it.
Jayden Phillips
[email protected]I love the combination of butternut squash and coconut milk. This soup is a perfect fall dish.
mc_benis
[email protected]This soup is a great way to use up leftover butternut squash. It's also very affordable to make.
Tayyab Mughal
[email protected]I made this soup for a dinner party and everyone raved about it. It's a keeper!
Linah Samboko
[email protected]This soup is so creamy and flavorful. The curry flavor is subtle but present. I will definitely make this again.
Vishal hallen
[email protected]I followed the recipe exactly and my soup turned out delicious. My family loved it!
Akol Emmah
[email protected]This is now my go-to butternut squash soup recipe. It's easy to make, and the flavor is incredible.
Burhan Mehdi
[email protected]Very tasty soup. I made it for a potluck and it was a big hit. I will definitely make it again.
sithembile duma
[email protected]This was my first time making butternut squash soup and it turned out great! I used an immersion blender to puree the soup and it was very smooth and creamy. The curry and coconut flavors were well-balanced.
Leah Simpson
[email protected]This soup exceeded my expectations. It's creamy, flavorful, and has just the right amount of spice. I followed the recipe exactly and it turned out perfectly. Highly recommend!
Sedaam Khan
[email protected]I made this soup last night and it was a hit with my family. The curry flavor was just right, not too spicy and not too mild. The coconut milk added a lovely creaminess. Will definitely make this again!
Kaila Ann
[email protected]This soup is amazing! The flavors are so rich and complex, and the butternut squash is perfectly tender. I will definitely be making this again.