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Coconut Curry Spiced Butternut Squash Soup

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It is really winter (sigh). Temperatures of 40°F, sun sets at 4pm and layer upon layer….upon layer of clothes, its cold out…did I say that already?…yup…its winter.

While to the Britts it’s not that bad but for me… an island girl, this is like being in Antarctica. Ok maybe that is a bit extreme but point is its cold, and what better to warm you up then a bowl of coconut creamy, curry spiced butternut squash soup,  can you say yum!

I use to be one of those people who thought that soups were not filling; as my mom would say ‘water doesn’t stay on a hill’. But the heartiness of the butternut squash itself makes this dish very wholesome, and this is the soup that changed my mind on all soups.

I find that pre-cooking the squash saves time and makes the process simpler since peeling it can be difficult. Read my suggestion on the best way to easily peel and pre-cook your butternut squash.

So if you are feeling that cold winter air…or if you just fancy a bowl of a simply delicious soup, then give this recipe a go. You can make it in advance freeze portions for later too if you wish (meal prepping score!).

 
Prep time
Cook time
Total time
 
Ingredients
  • 1 butternut quash
  • 1 medium potato
  • 1½ cups coconut milk
  • 1 cup vegetable stock
  • ⅓ cup chopped onions
  • ½ teaspoon curry powder
  • ¼ teaspoon butter
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • Pinch of cumin
Instructions
  1. Cook butternut squash in the oven. Read my post on the best way to pre-cook and peel your butternut squash. After the squash is cooked and peel cut into medium sized chunks.
  2. Peel and cut the potato into small to medium chunks and boil in non-salted water until a fork can pierce through a few pieces. Drain the potatoes and set them aside.
  3. In a frying pan melt the butter and sauté onions until they become soft.
  4. In a large sauce pan simmer the coconut milk and vegetable stock then add in all seasonings. Let fluids cool slightly before blending.
  5. In a blender add all ingredients and blend until smooth.
  6. Add mixture into large sauce pan to reheat, than serve.

 

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4 Comments

  1. Vanessa Vanessa

    Live soups so I will definitely have to try this!!

    • Da-Shara Da-Shara

      That’s great! Would love to know how it turns out.

  2. Sabrina Sabrina

    Will also try this as well because I have a lot of squash already cut up. I usually make my soupnwith coconut milk, but never added curry so will try that this time.

    • Da-Shara Da-Shara

      Hey Sabrina, do let me know how it turns out. And yes the curry adds a nice touch to this soup.

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