Curried Butternut Squash Soup

Butternut Squash Soup.jpg

I recommend a serrated peeler for getting the tough skin off the butternut squash. Or buy pre-peeled and cubed squash at the store! The alluring taste of this soup will make your guests think you worked all day on it.

Makes 8 cups

Water-sauté the aromatics in ¼ cup water until the onion is transparent, about 5 minutes. (Add more water if you need to.)

  • 1½ cups diced yellow onion
  • 1 Tablespoon chopped fresh ginger

Add the next ingredients, increase the heat to high and bring to a boil.

  • 1½ pounds butternut squash, cut into 1-inch cubes (about 5 cups)
  • 4 cups broth
  • 1 cinnamon stick
  • 2 teaspoons turmeric
  • 2 teaspoons ground cumin

Decrease the heat to low and stir in the coconut milk. Cover and simmer until the squash is tender, about 20 minutes.

  • 1 (13.5-ounce) can coconut milk (regular makes the soup creamier, but light works well, too)

Remove the cinnamon stick. Stir these in. Remove from heat.

  • 2 teaspoons freshly squeezed lime juice
  • 1 teaspoon maple syrup or agave nectar
  • 1 teaspoon salt

Use an immersion blender to create a very smooth soup, adding additional broth or water for a thinner consistency if you like. Or you can use a regular blender after the soup has cooled a bit. Cook over low heat just until heated through. 

Ideas for garnishes

  • Fresh chopped parsley, finely chopped red pepper, toasted bread slices or cubes, toasted sunflower or pumpkin seeds, additional full-fat coconut milk for drizzle

Timing: Hands-on time 30 minutes, total time 45 minutes

Nutritional information per serving (based on 5 servings, using full-fat coconut milk):     

194 calories, 11g fat, 10g sat. fat, 21g carbs, 31mg sodium, 3g fiber3g protein


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