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Coconut Curry Butternut Squash Soup

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Coconut milk, curry, cumin and other Indian spices really compliment the flavor of the butternut squash in this savory soup. This may be my new favorite way to eat butternut squash.

Coconut milk, curry, cumin and other Indian spices really compliment the flavor of the butternut squash in this savory soup. This may be my new favorite way to eat butternut squash.Coconut Curry Butternut Squash Soup

This Indian soup pairs perfectly with some roasted chickpeas and a sweet Indian Mango Lassi smoothie, or even as an appetizer for Skinny Chicken Tikka Masala.

Even my husband, who is not a fan of squash, requested a second bowl. And speaking of bowls, isn’t this pumpkin bowl adorable? I got this at Pier One, what a perfect setting for Thanksgiving!

Olga from Mango and Tomato inspired me to make this soup. I modified it using ingredients I had on hand, and made my curry with Indian spices my friend Tricia picked up for me in a West Indian store. This would also taste great with pumpkin or acorn squash. For a thicker soup, use more squash, or less broth. I cheated and used a bag of cut and peeled butternut squash to save time. This took less than twenty minutes from start to tummy. Gluten free, low fat, vegan, high fiber, this recipe satisfies many different diet restrictions.

Coconut Curry Butternut Squash Soup

5 from 13 votes
2
Cals:108
Protein:2
Carbs:14.5
Fat:5
Coconut milk, curry, cumin and other Indian spices really compliment the flavor of the butternut squash in this savory soup. This may be my new favorite way to eat butternut squash.
Course: Soup
Cuisine: Indian
Coconut milk, curry, cumin and other Indian spices really compliment the flavor of the butternut squash in this savory soup. This may be my new favorite way to eat butternut squash.
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Yield: 4 servings
Serving Size: 9 fl oz (a little more than 1 cup)

Ingredients

  • 1 tsp olive oil
  • 1/2 tsp roasted cumin
  • 1 1/2 tsp garam masala
  • 2 tsp madras curry powder
  • 1/2 medium onion, minced
  • 2 cloves garlic, minced
  • 16 oz about 2 cups chopped peeled butternut squash
  • 1 cup light coconut milk
  • 3 cups fat free vegetable or chicken broth
  • salt and fresh pepper to taste
  • chopped fresh cilantro, optional

Instructions

  • Add oil to a large soup pot or Dutch oven over medium heat.
  • When oil is hot add onion, garlic and sauté.
  • Add roasted cumin, masala and madras curry powder and mix well cooking another minute.
  • Add broth, light coconut milk, butternut squash and cook covered until squash is soft, 12-15 minutes.
  • Remove cover and using an immersion blender, puree soup until smooth.
  • Season with salt and fresh pepper and serve with fresh cilantro.

Last Step:

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Nutrition

Serving: 9 fl oz (a little more than 1 cup), Calories: 108 kcal, Carbohydrates: 14.5 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 0.2 g, Cholesterol: 3.8 mg, Sodium: 726 mg, Fiber: 3.5 g, Sugar: 0.2 g

Categories:

Coconut milk, curry, cumin and other Indian spices really compliment the flavor of the butternut squash in this savory soup. This may be my new favorite way to eat butternut squash.

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90 comments on “Coconut Curry Butternut Squash Soup”

  1. Delicious & full of flavor. I will make again but with more squash and less broth. I wanted something a little thicker, but this definitely has the flavors I was seeking. 
    I roasted the squash to build flavor and I’m glad I did. This soup would be really tasty with roasted veggies & tofu over rice for a more filling meal. 

  2. I am so glad this recipe is still here. I scour the internet almost every fall looking for this recipe as I have made it every year for almost ten years. It’s delicious, comforting, and healthy. It’s incredible!