Coconut Curried Butternut Squash Soup

5 from 3 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American, Indian

Keyword: coconut butternut squash soup

Servings: people

Calories: 312.1kcal

Author: Susan Pridmore

Equipment

Ingredients

2 pounds cubed butternut squash about 2 lbs 3 oz if starting with a whole squash
3 tablespoons olive oil divided
1 cup chopped yellow onion
¾ teaspoon kosher salt divided
⅛ teaspoon ground black pepper
4 garlic cloves 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
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

If starting with a whole butternut squash, check out the instructions in the above post with tips for peeling and cubing it.
Preheat the oven to 425˚F and line a baking sheet with parchment paper.
Toss the squash cubes in 1 tablespoon olive oil, ¼ teaspoon kosher salt, and black pepper, and spread on the baking sheet. Roast for 25 minutes, or until tender and slightly caramelized on the edges.
Pro tip: The smaller the cubes of butternut squash, the faster they will roast.
Heat the remaining 2 tablespoons olive oil in a heavy bottomed pot that's suitable for cooking the soup, such as a Dutch oven.
Add the onions and sauté over medium heat for 5-7 minutes or until slightly softened. Add the garlic, spices, and remaining salt, and sauté for 2 minutes or until very aromatic.
Stir in the roasted butternut squash, vegetable stock, and apple sauce, and bring to a simmer. Simmer for 3 - 4 minutes to bring the flavors together and puree in a high-speed blender. Be careful not to exceed the maximum fill line on the blender, especially since this is very hot liquid.
Return the pureed soup to the pot and stir in the coconut milk and brown sugar.
Add any preferred toppings just before serving.

Nutrition