Coconut Curry Butternut Squash Soup
EatSimpleFood.com
This light, comforting, and refreshing coconut curry butternut squash soup recipe is simmered in coconut milk, curry powder, ginger, and lime juice and pureed into a smooth soup.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
- 1 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 salt
- 1 1/2 Tbsp lime juice (1 lime)
- 1/3 cup shredded or flaked unsweetened coconut (this comes in a package)
- 6 leaves from mint, basil, or cilantro - as garnish
Instructions
- 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 curry powder, ground ginger, and salt and stir to coat the onions. Add a little more oil if it seems dry.
- Add squash, coconut milk, 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 ~ 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 salt to taste.
- Garnish with toasted coconut flakes and add a mint leaf to each bowl. Happy Eating! Beckie
Notes
- Butternut squash has a lot of starch. The soup will thicken as it cools and be even thicker the next day.
Find it online: https://eatsimplefood.com/coconut-curry-butternut-squash-soup/