As the weather is getting colder, I want to share one of my favorite soup recipes. I first made this Coconut Curry Butternut Squash Soup years ago – it was one of the first things I ever came up with in the kitchen all on my own, and I remember thinking – wow, you can just mix and match flavors and end up with delicious food?! Cooking is awesome!
Aldo is not a big fan of soup in general, but I LOVE SOUP. In Russia, the typical dinner consists of 2 courses – a soup and a main dish. So I grew up eating all kinds of soup almost every day, and I miss that. Last year, I didn’t make many soups because it was our first year living together and I knew he wasn’t a big soup fan (coming from a hot country, soup does not conjure up comforting feelings, I guess)… but this year? This year will be the year of soup!! Sorry Aldo.
I absolutely love regular butternut squash soup, and this version is even better, since it is so flavorful and delicious thanks to the curry. There is just a hint of coconut from the coconut oil, but not too much. When I used to make this at first, I would also add globs of coconut oil into the finished soup, to give it more of a coconut flavor. But I skipped it this time, since I would like this to remain a healthy recipe.
So for this recipe I used a curry powder that is not spicy at all. It has lots of curry flavor, but no heat. That is why I am able to put 4 heaping tablespoons into the soup AND add a dried Thai chili pepper. If your curry powder is spicy, then please adjust the amount you put in (unless you like it spicy!).
I topped this soup with chives and roasted butternut squash seeds that I roasted in coconut oil and a bit of curry powder. They came out SO DELICIOUS and it was hard not to eat them all as a snack.
I used to be all for buying pre-peeled and pre-cut butternut squash cubes, just because it is such a pain to peel and cut up the squash and it saved me some time. But now that I remembered how easy it is to make roasted seeds, I am always going to buy the whole squash.
Coconut Curry Butternut Squash Soup
Makes: 1 HUGE pot of soup. Total time: 30-45 minutes, depending on whether you buy cut up butternut squash or cut it yourself.
- 1 large butternut squash (about 3.5-4 lbs)
- 1 large yellow onion
- 4 tablespoons coconut oil*
- 4-5 tablespoons curry powder (adjust to taste)
- 2 cups vegetable broth or stock
- 2 cups water
- 1/2 to 1 teaspoon salt (or to taste)
- 1 Thai chili pepper (optional)
- 1 cup half & half
- Optional garnish: chives, pepitas, or roasted coconut curry butternut squash seeds (see below for recipe)
*If it is cold in your kitchen and your coconut oil is solid, microwave the jar for a few seconds at a time until it softens and you can use a tablespoon to scoop out the oil.
Equipment: Immersion blender, regular blender, or food processor.
1. If you are starting with the whole butternut squash, peel it and cut it into small even cubes, about 3/4 to 1 inch cubes.
2. Dice the onion into small pieces, about 1/4-1/2 inch pieces.
3 .In a very large pot, combine the coconut oil and the diced onion and cook on medium heat for 5-7 minutes until the onions just start to brown. They will go from being white to starting to brown very suddenly, so watch them carefully.
4. Add the cubed butternut squash, curry powder, vegetable broth, water, Thai chili pepper (if using) and stir it all together. Don’t add the salt yet. Cover with a lid, and let it come to a boil. Once it comes to a boil, lower the heat and let it simmer for 15 minutes, or until all the squash is fully cooked.
5. Once the squash is cooked, remove from heat and allow to cool for a few minutes. Use an immersion blender to puree the soup. If you don’t have an immersion blender, let the soup cool down even more before pureeing it in batches in a blender or a food processor. Please be careful not to burn yourself.
6. At this point, taste the soup and add salt. I used completely salt-free home-made vegetable broth, so I needed a rounded teaspoon of salt for my soup. You might need less if your vegetable broth has sodium in it.
7. Add the half and half and stir well.
8. Ladle into bowls, and top with chopped chives and/or Roasted Coconut Curry Butternut Squash Seeds.
Oh, and here is the recipe for the roasted butternut squash seeds. I made them while the soup was cooking. There aren’t a lot of seeds in one butternut squash, but I just LOVE homemade roasted seeds of all kinds, so I couldn’t let them go to waste. This recipe makes just enough to top each bowl of soup you will make from this recipe, if you can resist snacking on them!
1. Preheat the oven to 350F. I have a convection oven/toaster that was perfect for this, when I didn’t want to turn on the oven for a quarter cup of seeds.
2. Clean the seeds and rinse them with water until there is no orange flesh sticking to them. Blot them dry with a paper towel.
3. Combine the seeds with 1 teaspoon coconut oil and 1/4 teaspoon curry powder in a small bowl. Season with a bit of salt.
4. Place on a greased baking dish (or foil lined baking dish that is sprayed with PAM) and roast for 15 minutes, or until crispy. Allow to cool.
So easy and delicious!
And one more soup picture, just for good measure. 🙂
What are your favorite healthy fall and winter soups?