Delicious Curried Butternut Squash Soup Recipe
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Curried Butternut Squash Soup Recipe
Looking for a way to make butternut squash soup better? How about adding curry! This Curried Butternut Squash Soup recipe is perfect for fall, or anytime of the year. Add some rustic bread, and you have a curry soup delicious enough to serve company.
There is something about the spicy flavors of curry and siracha that take your standard butternut soup over the top. They are balanced out so nicely by the subtle sweetness of butternut squash and coconut milk in this soup.
I love to eat soups, especially in the cooler months of the year, and the textures in this soup make it a nice hearty one, perfect for satisfying big appetites too.
We love homemade soups in the fall, and share over 70 Crockpot Soup Recipes too, if you want more inspiration.
It is paired perfectly with rustic bread.
Butternut squash is one of those vegetables that seems to last longer then some others. I love to keep it on hand when it is in season, and then you can whip up this soup whenever you are looking for a delicious comfort meal like this one.
Another thing I like about this recipe, is that you are dicing the squash, and then sauté it right in the pot you are making the soup. Some recipes call for you to roast your butternut squash first, which I find adds more time to the preparation of this soup. I like that this recipe is all made in one pot, blended, warmed and served. That simple!
In addition to the coconut milk swirl, extra topping ideas include:
- chopped cilantro
- chopped peanuts
- coconut flakes
- bay leaves
Many soups with this hearty texture use heavy creams. The butternut squash provides most the texture, and coconut milk (which is dairy free), adds the creaminess. That makes it perfect for folks who may be trying to avoid dairy products too.
Ideas for what to serve your coconut curry butternut squash soup in –
This soup looks so impressive when served too. You could serve it along side special meals like Thanksgiving feasts. It will look beautiful in any bowl, but pairs really nice with a rustic bowl, with the deep orange color. In addition to wood bowls, we also love these dual colored and textured stoneware soup bowls (this soup would look so good in these too)!
Ingredients needed for Butternut Squash Soup with Curry
- 1 medium butternut squash, peeled and sliced into cubes
- 1 Tbsp of Canola oil or another neutral oil
- 1 large onion, diced
- 3 cloves garlic
- 1 Tbsp of ginger root, minced
- 3 Tbsp red curry paste
- ½ tsp ground cinnamon
- 1 tsp ground sage
- 1 tsp dried thyme
- ½ tsp paprika
- ½ tsp cayenne, or to taste
- 1 cup water
- 14 oz can of white beans, drained and rinsed
- 2 Tbsp of sriracha
- 1 cup of coconut milk
- Salt & pepper to taste
Directions to make this Curry Butternut Squash Soup Recipe
Heat your oil over medium-high heat in a large pot, then add the onion and sauté for 5 minutes.
Add the ginger, garlic, curry paste, and remaining spices to your pot. Stir and continue to heat your mixture until you can smell the fragrances of the spices.
Next you will add in the butternut squash and the water.
Let the pot come to a boil and then allow it to simmer for about 15-20 minutes, or until the squash is tender to a fork.
Transfer the ingredients from your pot into a blender.
Add beans, sriracha, and coconut milk. Blend until smooth and creamy.
Season with salt and pepper to desired taste, you can also add more spices to your liking. If soup seems thick, add chicken broth ¼ cup at a time and stir to get to the consistency that you prefer.
Enjoy and serve warm!
You can print this recipe out below to keep it on hand.
Also find more of our favorite delicious soup recipes here.
Printable Recipe for this Curried Butternut Squash Soup Recipe
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Butternut Squash Curry Soup Recipe
Description
Looking for a way to make Butternut Squash Soup better? How about adding curry! This soup is perfect for fall, or anytime of the year. Add some rustic bread, and you have a soup ready to serve company or enjoy on your own.
Ingredients
1 medium butternut squash, peeled and sliced into cubes
1 Tbsp of Canola oil or another neutral oil
1 large onion, diced
3 cloves garlic
1 Tbsp of ginger root, minced
3 Tbsp red curry paste
½ tsp ground cinnamon
1 tsp ground sage
1 tsp dried thyme
½ tsp paprika
½ tsp cayenne, or to taste
1 cup water
14 oz can of white beans, drained and rinsed
2 Tbsp of sriracha
1 cup of coconut milk
Salt & pepper to taste
Instructions
Heat your oil over medium-high heat in a large pot, then add the onion and sauté for 5 minutes.
Add the ginger, garlic, curry paste, and remaining spices to your pot. Stir and continue to heat your mixture until you can smell the fragrances of the spices, next you will add in the butternut squash and the water.
Let the pot come to a boil and then allow it to simmer for about 15-20 minutes, or until the squash is tender to a fork.
Transfer the ingredients from your pot into a blender.
Add beans, sriracha, and coconut milk. Blend until smooth and creamy.
Season with salt and pepper to desired taste, you can also add more spices to your liking. If soup seems thick, add chicken broth ¼ cup at a time and stir to get to the consistency that you prefer.
Notes
Best served warm.
