Coconut Curried Butternut Squash Soup
Butternut squash, apples, curry, and coconut milk are an unbeatable combination. But don't be tempted to skip the tablespoon of brown sugar at the end. It makes a difference to how the flavors come together.
Servings: 4 people
Calories: 342kcal
Ingredients
- 2 pounds cubed butternut squash about 2 lbs 3 oz if starting with a whole squash
- 3 tablespoons olive oil divided
- ¾ teaspoon kosher salt divided
- ⅛ teaspoon ground black pepper
- 1 cup chopped yellow onion
- 4 cloves garlic finely chopped or 1 tablespoon garlic paste
- 2 teaspoons curry powder
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ⅛ teaspoon cayenne
- 4 cups vegetable broth or water
- ½ cup applesauce
- ½ cup coconut milk
- 1 tablespoon brown sugar
Possible Toppings
- Roasted crunchy chickpeas
- Chopped Cilantro
- Roasted pumpkin seeds
- Dried red pepper flakes
Instructions
Soup
- Preheat the oven to 425˚F. Toss the squash cubes in 1 tablespoon olive oil, ¼ teaspoon kosher salt, and black pepper, and spread on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized on the edges.
- Heat the remaining 2 tablespoons olive oil in a heavy bottomed pot, suitable for cooking the soup. Add the onions and sauté for a few minutes, or until slightly softened. Add the garlic, and cook another few minutes. Add the spices and remaining salt, and sauté for 2 minutes, or until very aromatic.
- Add the roasted squash, vegetable broth, and apple sauce, and bring to a simmer. Simmer for 3 - 4 minutes, and puree in a blender or food processor. I use a powerful blender, and can do it all in one go. Return the pureed soup to the pot, and stir in the coconut milk, and brown sugar if needed.
- Add any preferred toppings just before serving.
Notes
The calories were calculated using the VeryWell Fit nutrition calculator.
Nutrition
Calories: 342kcal