Butternut Squash Coconut Curry Soup (Printer-Friendly)

Butternut squash, coconut milk, and curry blend together for a creamy, comforting bowl with cozy fall flavors.

# What You’ll Need to Cook:

→ Soup Base

01 - 1 large butternut squash (approximately 1.2 kg), halved and seeded
02 - 2 tablespoons unsalted butter or olive oil
03 - 1 tablespoon brown sugar
04 - 1 teaspoon ground cinnamon
05 - 1 teaspoon sea salt

→ Soup Liquid & Flavor

06 - 400 ml full-fat canned coconut milk
07 - 750 ml vegetable stock or chicken stock
08 - 2 teaspoons curry powder
09 - 1 teaspoon garam masala
10 - 0.5 teaspoon freshly ground black pepper

→ Garnish (optional)

11 - Fresh cilantro leaves, chopped
12 - Additional drizzle of coconut milk
13 - Freshly cracked black pepper

# Steps to Prepare:

01 - Preheat oven to 200°C. Arrange butternut squash halves on a lined baking tray, cut-side up. Brush with melted butter or olive oil, then sprinkle with cinnamon, brown sugar, and sea salt. Roast for 40–50 minutes, or until flesh is tender and caramelized.
02 - Allow roasted squash to cool slightly. Scoop cooked flesh from skins and transfer to a blender jug or large mixing bowl.
03 - Add coconut milk, warm vegetable or chicken stock, curry powder, garam masala, and black pepper to the butternut squash.
04 - Blend the mixture in batches if necessary, using a high-powered blender or immersion blender, until the soup is completely smooth and creamy.
05 - Taste and adjust salt or pepper as needed. Gently heat soup in a saucepan over medium heat until steaming hot, stirring occasionally.
06 - Ladle soup into bowls. Garnish with fresh cilantro leaves, a drizzle of coconut milk, and additional black pepper as desired.

# Extra Cooking Tips:

01 - Opt for full-fat canned coconut milk for the richest texture; cartons are less creamy. Substitute sweet potatoes or pumpkin in place of butternut squash if preferred.
02 - Leftover soup can be refrigerated in airtight containers for up to 5 days or frozen for up to 3 months.
03 - When reheating, add a splash of water or stock if the soup appears too thick.

Go Back