Curry Coconut Butternut Squash Soup

Curried coconut butternut squash soup in a wooden bowl.

Curry Coconut Butternut Squash Soup

Here is a twist on the classic fall favorite soup! If you don’t like the idea of peeling and cubing a hard raw butternut squash, you can roast it whole on a cookie sheet (375F) till it's soft and then it should easily peel and cubed.

Course Soup

Keyword Apple Cider Vinegar, Butternut Squash, Chili Powder, Cinnamon, Coconut Milk, Curry Powder, Kosher Salt, Vegetable Oil, Water, Yellow Onion

Dietary Need Pescatarian, Vegetarian

Cooking Method Dutch Oven

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 421kcal

Author Holly Stuhr, Snap-Ed Healthy Oxford Hills

Equipment

Dutch Oven
Blender

Ingredients

1/4 cup Vegetable Oil
1 tsp Curry Powder
1/2 tsp Cumin
1/4 tsp Chili Powder
1/8 tsp Cinnamon
2 Yellow Onion Sliced
1 Butternut Squash Large, peeled, seeded, and cubed
1 1/2 tsp Kosher Salt
1 can Coconut Milk (13.5-oz.)
Water As needed
1/2 tsp Apple Cider Vinegar

Instructions

Heat oil in a Dutch oven over medium heat.
Add spices and stir until spices color the oil and become fragrant, about 1 minute.
Add onion and cook over medium heat until soft and translucent, about 8 minutes. Add butternut squash, salt, coconut milk, and enough water to just cover the squash.
Bring to a boil and then reduce to a simmer. Allow to cook until squash is very soft, about 40 minutes.
Allow squash to cool slightly before using a blender to puree the soup. (Alternatively, the soup can be pureed in batches in a blender or food processor). Finally, stir the apple cider vinegar into the pureed soup.

Nutrition