Coconut Curry Butternut Squash Soup

October 3, 2012
coconut-curry-butternut-squash-soup

It’s a bright and crisp autumn day. The kind of day that is cheery but demanding of a colorful bowl of tasty soup, so that’s what I whipped up! The colder weather feels as if it is here to stay. There has been an ever so slight transition that is hard to grasp, a certain feel to the air. Even though the sunshine has managed to pop it’s head through the clouds, I can’t seem to get warm. To combat this I’ve wrapped myself up in a cozy sweater and I’m cooking up a storm in my kitchen.

Rich in phytonutrients and antioxidants – butternut squash in the perfect addition to an autumn meal. It delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. What’s more, with only a 1-cup serving, you get nearly half the recommended daily dose of antioxidant-rich vitamin C.

This is the perfect rich and creamy warming meal. Bright & vibrant, but also comforting. The butternut squash provides something sweet, the garam masala and curry bring a smoky flavor and the coconut milk is lush. I like to include live enzymes with every meal so I serve this soup along side a green salad and perhaps a slice of sprouted organic whole grain bread. This recipe will yield a generous pot of soup that you can invite friends over for or you can portion up left overs for lunch or you can freeze some for other quick meals.

coconut-curry-butternut-squash-soup-vegan-gluten-free

Coconut Curry Butternut Squash Soup

Vegan & Gluten-free

Serves 4

Ingredients:

  • 1 tsp. coconut oil
  • 1/2 tsp. cumin
  • 1 1/2 tsp garam masala
  • 2 tsp. madras curry powder
  • 1/2 medium onion, minced
  • 2 cloves garlic, minced
  • 2 cups butternut squash, peeled and chopped
  • 1 cup light coconut milk
  • 3 cups vegetable broth
  • salt and pepper to taste

Directions:

  1.  Add oil to a medium soup pot on medium heat. When oil is hot add onion, garlic and sauté. 
  2. Add cumin, garam masala, curry and mix well cooking another minute. Add broth, light coconut milk, butternut squash and cook covered until squash is soft, 12-15 minutes.
  3. Remove cover and using an immersion blender , puree soup until smooth. Season with salt and fresh pepper.

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  • I am definitely making this once the temperature cools down to soup making weather. =D

    • Katie

      I’ll trade you a bowl of soup if I could sit in the California sun, even just for a minute ;) Hope all is well Rachael. xx

  • this looks so warm and autumn-inspired. i love the black pepper sprinkled on top!

    also, i don’t think i ever told you, but i love your bangs <3 i've been really wanting them lately, but my hair is curly and it would probably look awful :/ but yours are beautiful!

    • Katie

      This is one of my favorite autumn meals. I seem to be consuming a lot of soup since moving to Ireland – I’m cold all the time!

      Aww, thank you! You’re too sweet. I had always wanted bangs so I went for it. They’re really fun and versatile. I say you should try them, you could definitely pull them off! :)

  • staci

    Hi Katie!
    my friend Lauren made this the day you posted it and shared a taste with me- so delicious! Cant wait to make it myself :)

    • Katie

      Hey Staci! I’m so happy you enjoyed it :) We love it as well – I always keep some in the freezer in case we need a simple yet healthy meal in a flash. Let me know how it turns out for you!

  • Stephanie Fjeld

    I have this cooking on the stove right now. My first time cooking with garam masala. Made a special trip out to the store to get some. The soup smells divine!

    • Katie

      I hope you enjoyed the soup Stephanie! It is one of our favorite autumn meals at the moment :)

  • Barb

    I made a special trip to the grocery store to get the ingredients for this soup. It’s simmering now and smells amazing! I can’t wait to give it a try.

  • j-ha

    Great recipe! I subbed sweet potato for the butternut squash b/c that’s what I had on hand. So simple and flavorful! Loved it…