Description
This curried butternut squash soup is so easy, creamy, perfectly spiced and beautifully garnished. Ready in just 30 minutes. A fall favourite!
Ingredients
Units
Scale
- 1 large butternut squash (mine was 9 cups cubed, or use about 1 and 1 1/2 smaller squash)*
- 3 cloves garlic, minced
- 1/2 medium onion, chopped
- 1 1/2 – 2 tbsp curry powder
- 400ml can coconut milk (can use lite coconut milk, see notes for alternatives)
- 2–3 cups vegetable broth (homemade or store-bought)
- 1/2 – 1 tsp chilli garlic sauce (or sweeten with maple syrup)
- salt & pepper to taste
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Peel, deseed, and dice your squash. If you’re uncomfortable peeling the tough skin off with a knife or vegetable peeler (see body of post for instructions), prick the squash all over with a fork and microwave for 3 minutes. This will soften the skin and make it easier to peel (just watch your hands! The squash gets hot).
- Heat a large pot over medium-low. With a dash of oil, broth, or water saute the garlic and onion for 2-3 minutes until fragrant. Add a pinch of salt and pepper to help the flavours come out.
- Add diced squash and curry powder, stir, and put the lid on to steam for 3-5 minutes. Stir once or twice to make sure it’s not sticking too much. Add in some water or broth if needed.
- Pour in coconut milk and 2 to 3 cups of broth depending on the size of your squash. You want the squash to be just covered with liquid. If you like your soup really thick, start with less broth and add more once you puree the soup and see what the thickness is like.
- Bring the soup to a boil, then lower the heat. Stir in the chilli garlic sauce or maple syrup if you prefer it sweet. Cover and cook at a low boil for 10-15 minutes or until the squash easily breaks apart. Stir periodically.
- Using an immersion blender, blend the soup until smooth and creamy. You can use a stand blender if yours is able to process hot liquids. You will likely need to blend it in two batches. Alternatively, allow the soup to cool, transfer to a blender, and then reheat on the stovetop.
- Once blended, taste and adjust the seasonings. You can add more broth here if the soup is too thick. If you like it thick and have leftovers you may need to add a bit more broth when you reheat the soup as it will get thicker as it sits in the fridge.
- To serve, garnish with roasted squash seeds and skin, fresh herbs, and/or a dollop of your favourite coconut yogurt. Serve warmed naan on the side!
Notes
Approximate Cost: This soup made using our homemade broth costs us, CAD $9.82 ($2.46/serving). Using store-bought broth costs us, CAD $12.10.
Instead of coconut milk, you can use another plant milk or even more broth. The soup just won’t be quite as thick and creamy but it will still be tasty.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American