Coconut Curry Butternut Squash Soup
Light & refreshing vegetarian butternut squash soup recipe with coconut, ginger, and lime and garnished with fresh herbs and toasted coconut flakes.
Tip – Look for butternut squash with a long even neck and a smaller bulb at the bottom (this will give you more flesh vs. seed). Separate the bulb from the neck – this will make it easier to peel and cube. Blanch whole squash in boiling water if the skin is too tough for your knife to go through safely.
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Total Time: 45 minutes
- Yield: 6
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- medium (~1 3/4 lb) butternut squash, peeled, seeded & 1″ cubes
- 1 Tbsp coconut oil
- 3/4 cup onion, diced
- 1 1/2 tsp curry powder
- 1/4 tsp ground ginger
- 15oz can (2 cups) coconut milk
- ~ 2-3 cups water
- 2 tsp sea salt
- 1 1/2 Tbsp lime juice (1 lime)
- 1/3 cup shredded unsweetened coconut (this comes in a package)
- 6 leaves from mint, basil, or cilantro – as garnish
- Preheat oven to 350F.
- Line a baking sheet with aluminum foil and add shredded coconut in a light layer. Bake uncovered for ~ 3-4 minutes (watching carefully- it browns fast) or until brown.
- Bring a pot to medium high heat and add enough coconut oil to lightly coat the bottom. Add onions, reduce heat, and sweat (draw out the moisture – you don’t want the onions to brown) until translucent. Add squash, coconut milk, curry powder, ground ginger, sea salt, and enough water to cover the squash by 1″. Underestimate the water – you can always add more later, but if you add too much it will be too thin.
- Bring to a boil, reduce heat, and simmer covered for ~ 12-15 minutes or until squash is tender. Immersion blend it or stick it in a blender for a smoother soup! Add the fresh lime juice and add sea salt to taste.
- Top with toasted shredded coconut and add a mint leaf to each bowl. Happy Eating! Beckie
Things In My Kitchen:
- Immersion blender – affordable, fast, and has little clean up.
- Professional blender – I love my low profile Vitamix blender but this Ninja is almost as good and tons cheaper.
- Jellyroll sheet pan – for toasting the coconut. I use this sheet pan for nearly everything in the oven.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Butternut Squash, Dairy Free, Squash, Vegetarian, Vegan, Gluten Free, Whole 30, Paleo