Coconut Curry Butternut Squash Soup/Puree Recipe

Name: Coconut Curry Butternut Squash Soup/Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 -3 medium butternut squash, cut in half and seeded; 2 large yellow onions, chopped; 1 red pepper, seeded and chopped; 1 jalapeno pepper, seeded and chopped; 4 garlic cloves, chopped; 2 inches fresh ginger, peeled and chopped; 1 tablespoon soy sauce; 1 tablespoon red curry paste; 2 teaspoons garam masala (preferably) or 2 teaspoons curry powder; 1 (14 ounce) can coconut milk; 2 -3 cups vegetable broth (low or no sodium); salt and pepper; ¼ cup cilantro, chopped

Servings: persons

2 tablespoons olive oil
2 -3 medium butternut squash, cut in half and seeded
2 large yellow onions, chopped
1 red pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, chopped
2 inches fresh ginger, peeled and chopped
1 tablespoon soy sauce
1 tablespoon red curry paste
2 teaspoons garam masala (preferably) or 2 teaspoons curry powder
1 (14 ounce) can coconut milk
2 -3 cups vegetable broth (low or no sodium)
salt and pepper
¼ cup cilantro, chopped

1
Preheat oven to 375F .
2
Brush butternut squash with olive oil and spinkle with salt and peppe; lay cut side down on cookie sheet.
3
Bake for about an hour or until fork tender.
4
Let cool and scoop out flesh.
5
Add rest of olive oil to a large heavy bottomed pot set at medium heat.
6
Add onions, garlic, and ginger and saute till onion turns transluscent.
7
Add red pepper and jalapeno, season with salt and pepper saute until softened, stirring often.
8
Add soy sauce, red curry paste, garam masala/curry powder and stir to coat.
9
Then add coconut milk, broth, squash and stir to combine.
10
Bring to a boil and lower to simmer for 30 minutes.
11
Puree with food mill, blender or immersion blender, adding extra broth depending on whether you'd rather have a puree or a soup.
12
Season to taste.
13
Sprinkle each serving with cilantro.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 -3 medium butternut squash, cut in half and seeded, 2 large yellow onions, chopped, 1 red pepper, seeded and chopped, and more.

Yes, Coconut Curry Butternut Squash Soup/Puree 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.

That's it — enjoy your meal!

Coconut Curry Butternut Squash Soup/Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions