I know what you’re thinking, please not another Butternut Squash Soup recipe… Well, yes it is, but this Curried Butternut Squash and Coconut Soup definitely has a different and very delicious vibe. There’s a ton of flavor from plenty of veggies in the base, lots of coconut milk, the juice of a lime and of course all the wonderful spices.
It’s a warming velvety bowl of comfort, who could ask for more than that with the temperatures beginning to dip. The color is fantastic too, it looks like the sun has come out – thanks to the curry and the turmeric. I like to sprinkle a pinch of paprika over the top for an extra little pop of heat. It’s vegan (if you wish) so it’s a great offering at the Thanksgiving table for vegan or vegetarian friends.
I’m always amazed at how “creamy” soups can be without actually having any cream in them. Butternut squash turns to velvet in a soup and the coconut milk provides a lovely depth of richness. Swirl a tablespoon or two of coconut cream or some of the coconut milk just before serving. Maybe add a few lime extra wedges on the side just to be on the safe side.Print
Curried Butternut Squash and Coconut Soup
2 tablespoons olive oil
1 large onion, peeled and diced
1 – 2 teaspoons kosher salt
3 carrots, peeled and diced
3–4 sticks celery, diced
2 leeks, very well washed, outer leaves removed and finely sliced
1 lb butternut squash (mine was bought, peeled and cubed)
3–4 cloves garlic, peeled and sliced
Freshly ground black pepper
1 tablespoon ground cumin
1 heaping teaspoon of curry powder
1/2 tablespoon turmeric
1/4 teaspoon ground coriander
1 1/2 quarts best quality vegetable or chicken broth
1, 14oz can coconut milk
1 fresh sprig of rosemary
Juice of a lime
Heat a large soup pot on medium heat.
Add the olive oil and allow to warm.
Add the diced onions and cook on medium for about 20 minutes until translucent. Add the carrots, celery, leeks, butternut squash and garlic. Cook for a further 5 – 7 minutes or so.
Add the black pepper, cumin, curry powder, turmeric and coriander. Stir well, a lovely aroma will escape from the spices hitting the hot pan.
Add the chicken or vegetable broth and rosemary, bring to a boil, turn down to a simmer, partially cover the pot with a lid and allow the soup to bubble away for about 25-30 minutes or until the vegetables are tender. Add the coconut milk, stir well.
Transfer the soup in batches to a high speed blender and blitz until it’s velvety smooth. Return to the pan. Squeeze in the lime juice, taste to see if it needs a little more salt or pepper and serve.