Curried Coconut Butternut Squash Soup is full of the warm flavors of curry, turmeric, coriander and cumin paired with ginger, butternut squash and coconut milk to make a healthy, flavor filled soup.
Curried Coconut Butternut Squash Soup
Have I told you about my addiction to soup? Those that know me well already know my love. I love so many things about soup: they are versatile and can be changed every time you make them and still taste great, they can be very healthy for you (especially when you are fighting a cold), they warm you up on those cold winter days and they pair well with a main dish or a big, healthy salad.
Today’s soup, Curried Coconut Butternut Squash Soup, has quickly become one of my new favorites along with this Moroccan Red Lentil Soup which I fell in love with last year. Both of these soups have rich, warm spices in them that really warms you up during the cold winter months. When I eat a bowl of this soup I feel satisfied and cozy…like I should be all snuggled up with a wool blanket in an English cottage with a warm fire and big bowl of this soup. Sounds perfect, doesn’t it?
Curried Coconut Butternut Squash Soup mixes cumin, coriander, turmeric and curry powder along with coconut milk to give it a little bit of a sweet flavor to complement the rich spices. I garnished mine with cilantro and a little bit of crème fraiche but feel free to use things like yogurt, sour cream, croutons, parsley, breadcrumbs or a big chunk of crusty bread to dip in the soup.
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The warm flavors of curry, turmeric, coriander and cumin pair with ginger, butternut squash and coconut milk to make a healthy, flavor filled soup.
Ingredients
- 1 Tbsp. olive oil
- 1 shallot, chopped
- 3 garlic cloves, minced
- 2 Tbsp. freshly grated ginger
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 2 tsp curry powder
- 1/2 tsp salt
- Dash of pepper
- 2 1/2 lb. butternut squash, peeled and cubed
- 3 cups low sodium chicken broth (or vegetable broth)
- 1 cup coconut milk
- Cilantro and creme fraiche (sour cream or yogurt) for garnish
Instructions
- In a large pot heat olive oil over medium heat. Saute shallots and garlic for 3 minutes.
- Add ginger, cumin, coriander, turmeric, curry powder, salt and pepper and continue to cook for 1 minute stirring constantly.
- Add butternut squash, chicken broth (or vegetable broth), coconut milk and cook covered on medium heat until butternut squash is soft (about 15 minutes).
- Remove soup from heat and puree with an immersion blender or blender until smooth.
- Serve in soup bowls garnished with cilantro and creme fraiche (or sour cream or yogurt).
Julia
Maureen | Orgasmic Chef says
November 19, 2013 at 8:14 amMy butternut soup is very similar to this and I LOVE it. Mostly in the winter time though. Summers find me wanting one salad after another.
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Julia says
November 19, 2013 at 8:48 amI love it too! But yes, I think it is more of a cold weather soup! 🙂
jessica@stuckonsweet says
November 19, 2013 at 9:56 amI hear ya girl – soup is where it’s at! Love the spices in there!
jessica@stuckonsweet recently posted..Corn Casserole – perfect for a Thanksgiving side dish
Julia says
November 19, 2013 at 10:12 amThanks Jess! We eat so much soup in these cold Chicago months!
Stefanie @ Sarcastic Cooking says
November 19, 2013 at 8:11 pmI love the flavors. I mean obviously. You can tell from my post today. Soup season is my favorite! I love that beautiful swirl in the middle, perfection!
Stefanie @ Sarcastic Cooking recently posted..Roasted Coconut Curry Butternut Squash and Cauliflower Mash
Amanda @ Once Upon a Recipe says
November 27, 2013 at 10:38 amThis soup sounds like perfection. I’m going to geek out for a moment and say that I just got a new immersion blender that I’ve been itching to try and this soup sounds like a great way to do just that!
Amanda @ Once Upon a Recipe recently posted..Brown Butter Cinnamon Roll Skillet Cake
Julia says
November 27, 2013 at 1:49 pmI love using my immersion blender for just this reason!! I hope you like it–it is now one of my favorites. I am at my parents house right now for the holidays and will probably make a batch for them. 🙂
Debra says
December 19, 2014 at 5:16 pmI have tried many different butternut squash soups over the years because it is one of my favorite vegetables. This soup is the best by far and the only one I make now! The flavors are perfect and it is so good with some toasted spiced butternut seeds on top and a little greek yoghurt. I am making another pot right now (it is 48 degrees out and raining…how perfect!)!
Julia says
December 19, 2014 at 6:38 pmWow thanks Debra! That is such a compliment! I appreciate you letting me know how much you love it. We love it too. Perfect for the cold weather. Stay warm!