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Coconut Curry Butternut Squash Soup
4.89
from
27
votes
Coconut milk, curry and Indian spices compliment the flavor of the butternut squash in this savory Coconut Curry Butternut Squash Soup.
Prep Time:
5
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
25
minutes
mins
Yield:
4
servings
Course:
Soup
Cuisine:
Indian
Equipment
immersion blender
Blender
Dutch Oven
or soup pot
Ingredients
1
teaspoon
olive oil
1/2
teaspoon
roasted cumin
1 1/2
teaspoons
garam masala
2
teaspoons
madras curry powder
1/2
medium
onion
(minced)
2
cloves
garlic
(minced)
16
ounces
butternut squash
(about 2 cups chopped and peeled )
1
cup
canned light coconut milk
(plus optional, more for garnish)
3
cups
vegetable broth
( or chicken broth (use less for a thicker soup))
kosher salt and fresh black pepper
( to taste)
chopped fresh cilantro
(optional for garnish)
Instructions
Add oil to a large soup pot or Dutch oven over medium heat.
When oil is hot add onion and garlic and sauté until fragrant, about 2 to 3 minutes.
Add the roasted cumin, garam masala and madras curry powder and mix well cooking another minute.
Add the broth, light coconut milk, butternut squash and bring to a boil, cover and cook low heat until the squash is soft, 12-15 minutes.
Remove cover and using an immersion blender, puree soup until smooth (or do this in batches in a regular blender).
Season with salt and fresh pepper, to taste and serve with fresh cilantro.
Notes
This soup is light, so if you like a thicker soup, use more squash or less broth.
Nutrition
Serving:
1
generous 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
- WW Points:
2