Indulge in a symphony of flavors with our heartwarming Vegetarian Butternut Squash Curry Soup! This delectable soup is a culinary masterpiece, crafted with a medley of fresh, wholesome ingredients that come together to create a rich and satisfying experience. Dive into the creamy texture of roasted butternut squash, perfectly balanced by a chorus of aromatic spices like cumin, coriander, and garam masala. Each spoonful is a journey through a tapestry of flavors, enhanced by the gentle heat of ginger and garlic, the tangy brightness of tomatoes, and the subtle sweetness of carrots and apples. Accompany this delightful soup with a selection of accompaniments that elevate the experience - crispy papadums for a satisfying crunch, fluffy basmati rice for a comforting base, and a dollop of tangy yogurt for a cooling contrast. This soup is not only a feast for the palate but also a nourishing embrace for the soul. Its vibrant hues and enticing aromas will captivate your senses, making it a perfect choice for cozy gatherings or a simple, yet special, weeknight meal.
Here are our top 4 tried and tested recipes!
VEGETARIAN BUTTERNUT SQUASH COCONUT CURRY SOUP
This delicious and easy squash soup gets changed up with coconut and Indian curry flavors.
Provided by Lupulus
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut ends off of butternut squash and peel with a vegetable peeler. Cut in half lengthwise, scoop out seeds and strings, and cut into 3/4-inch cubes. Put butternut squash into a 9x13-inch roasting pan and drizzle with olive oil; toss to coat. Mix in coconut, garam masala, curry powder, salt, and pepper; toss to cover squash evenly with the spices.
- Roast in the preheated oven until butternut squash pieces pierce easily with a fork, 25 to 35 minutes.
- Transfer roasted squash in batches to a food processor and add enough broth to cover squash. Process on low setting for 15 to 20 seconds. Repeat with remaining roasted squash. Transfer to a pot and heat until warm.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 22.6 g, Fat 5.3 g, Fiber 4.3 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 445.1 mg, Sugar 6.9 g
THAI CURRIED BUTTERNUT SQUASH SOUP
Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Recipe yields about 6 cups (48 ounces) soup.
Provided by Cookie and Kate
Categories Soup
Time 40m
Number Of Ingredients 14
Steps:
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
- Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
- While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don't burn. Transfer coconut flakes to a bowl to cool.
- Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it's not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents to a blender (do not fill your blender past the maximum fill line and be careful with the hot soup!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
- Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.
Nutrition Facts : Calories 169 calories, Sugar 4.7 g, Sodium 599.3 mg, Fat 12 g, SaturatedFat 10.3 g, TransFat 0 g, Carbohydrate 16 g, Fiber 2.6 g, Protein 1.8 g, Cholesterol 0 mg
CURRIED BUTTERNUT SQUASH SOUP
Steps:
- Heat a large pot over medium heat.
- Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
- Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
- Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).
- Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
- Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
- Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
- Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.
Nutrition Facts : ServingSize 1 servings, Calories 287 kcal, Carbohydrate 48.8 g, Protein 5.1 g, Fat 11 g, SaturatedFat 8 g, Sodium 287 mg, Fiber 12.4 g, Sugar 15.1 g, UnsaturatedFat 1.25 g
VEGETARIAN BUTTERNUT SQUASH CURRY SOUP
This vegetarian Thai red curry soup gets its creaminess from coconut milk and can be made completely plant-based (vegan) by omitting the heavy cream. The spiciness will vary with the heat of your curry paste. An immersion blender works best for making this soup.
Provided by Jeannette
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Heat coconut oil in a large pot over medium heat; stir in onions. Cook and stir until onions are soft and starting to brown, about 5 minutes. Reduce heat to low and continue cooking and stirring until onions are very tender and caramelized, at least 30 minutes more.
- Add tomato paste and 1 teaspoon curry paste; cook, stirring constantly, for 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add butternut squash and apple; cook, stirring constantly, until evenly coated with spices, 1 to 2 minutes.
- Pour just enough water into the pot to almost cover squash and apple. Stir, increase heat to high, and bring to a boil. Reduce heat to medium, cover, and simmer, stirring occasionally, until squash is very tender, 30 to 45 minutes.
- Reduce heat to low and stir in coconut milk and ginger. Puree soup with an immersion blender until smooth. Add sugar and salt, and more curry paste if needed. If soup isn't smooth enough, cook an additional 20 to 30 minutes and puree again.
- Stir in heavy cream. Add more water if soup is too thick. Taste and adjust seasonings. Serve hot.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 35.9 g, Cholesterol 27.2 mg, Fat 24.3 g, Fiber 6.3 g, Protein 4.9 g, SaturatedFat 19 g, Sodium 260.3 mg, Sugar 9 g
Tips:
- For a smoother soup, blend it until completely smooth. If you prefer a chunkier soup, blend it only until the desired consistency is reached.
- To make the soup spicier, add more curry powder or cayenne pepper. For a milder soup, reduce the amount of curry powder or cayenne pepper.
- Serve the soup with a dollop of yogurt or sour cream, a sprinkle of fresh cilantro, and a side of naan or rice.
- Butternut squash can be roasted ahead of time. Simply toss the squash with olive oil and salt, then roast at 400 degrees Fahrenheit for 30 minutes, or until tender.
- To save time, use pre-cut butternut squash or frozen butternut squash cubes.
- This soup is also a great way to use up leftover butternut squash. Simply roast or microwave the squash until tender, then follow the recipe as written.
Conclusion:
Butternut squash curry soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover butternut squash. With its creamy texture, sweet flavor, and mild curry flavor, this soup is sure to be a hit with everyone at the table.
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