Coconut Curried Butternut Squash Soup
Submitted by terasquad
Coconut curried butternut squash soup: sweet squash simmered with coconut milk, ginger, garlic, and curry paste, then blended silky-smooth. A creamy, dairy-free, paleo-friendly bowl.
YIELD
10 servingsPREP
15 minCOOK
30 minREADY
45 minThis is a velvety bowl that tastes far richer than its short ingredient list. Sweet butternut squash simmers down with coconut milk, broth, and a hit of curry paste, then blends into a smooth, creamy soup with no cream or dairy in sight.
The flavor base is everything. Onion, garlic, and ginger soften in coconut oil first, then the curry paste blooms in with a touch of sugar and tapioca flour, which deepens the spice and lightly thickens the broth before the squash even goes in.
An immersion blender takes it the rest of the way, whirling everything into a silky puree. A scatter of fresh cilantro on top cuts the richness with a bright, herbal note.
Pro Tips
- Bloom the curry paste in the hot oil for a minute before adding liquid; it wakes up the spices and deepens the flavor.
- Blend it thoroughly for the silkiest texture; a regular blender works if you don’t have an immersion one.
- Taste at the end and balance with a little more salt or a squeeze of lime.
Variations
- Stir in a spoon of red curry paste or a pinch of cayenne for more heat.
- Swap the squash for pumpkin, kabocha, or sweet potato.
- Garnish with toasted coconut, pepitas, or a swirl of extra coconut milk.
Ingredients
Directions
Heat the coconut oil in a large pot over medium-high heat.
Dice the onion, garlic and ginger and then add them to the oil.
Cook, stirring occasionally, until the onion is translucent (about 5 minutes).
Stir the curry paste, raw sugar and tapioca flour into the onion mixture and cook for another minute.
To the pot, add the squash, coconut milk, and broth and turn the heat to high.
Bring to a boil, then reduce the heat to low (about a 3) and simmer for 20 to 25 minutes.
With an immersion blender, blend the squash soup mixture and blend until smooth and creamy. (If you don’t have an immersion blender, pour soup into a regular blender)
Top the soup with cilantro and serve immediately.
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