Coconut Curried Butternut Squash Soup Recipe

Name: Coconut Curried Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small butternut squash, halved and seeded (about 1 1/2 pounds); 2 teaspoons olive oil; 1 teaspoon salt (optional); 1 pinch ground black pepper; 1/2 cup diced carrot; 1/2 cup diced celery; 1/2 teaspoon curry powder; 3 garlic cloves, minced; 1/2 small onion, diced; 2 cups unsalted chicken stock; 6 fluid ounces coconut milk; 1 tablespoon fresh flat leaf parsley, chopped

Servings: persons

1 small butternut squash, halved and seeded (about 1 1/2 pounds)
2 teaspoons olive oil
1 teaspoon salt (optional)
1 pinch ground black pepper
1/2 cup diced carrot
1/2 cup diced celery
1/2 teaspoon curry powder
3 garlic cloves, minced
1/2 small onion, diced
2 cups unsalted chicken stock
6 fluid ounces coconut milk
1 tablespoon fresh flat leaf parsley, chopped

1
Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
2
Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
3
Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
4
Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
5
Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small butternut squash, halved and seeded (about 1 1/2 pounds), 2 teaspoons olive oil, 1 teaspoon salt (optional), 1 pinch ground black pepper, and more.

Yes, Coconut Curried Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curried Butternut Squash Soup

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