I am one of those people who can eat soup any time of year for pretty much any occasion I know there are people who don’t eat soup in the hot weather of summer, but that’s not me. So, when I found a lovely butternut squash at the store I scooped it up looking forward to heating it up and eating. Unfortunately, that soup was a huge disappointment. So, I knew I needed remedy the situation and to make some soup despite the 90 degree heat.
The sweet and nutty flavors of butternut squash taste so lovely with the spicy flavors of curry and the creaminess of coconut milk. Even Jude, who is 23 months, loved this soup.
This Butternut Squash Coconut Curry Soup is Whole30, paleo, vegan, dairy-free, gluten-free, soy-free, sweetener-free, clean eating. It’s great on a cold day, but also wonderful in the heat. It’s pretty filling and sticks to your bones, as they say.
This Butternut Squash Coconut Curry Soup recipe produces a pretty spicy soup. If you aren’t into the spicy thing than just reduce the spices by half and taste it, if you want more spice you can always add it in later.
Butternut Squash Coconut Curry Soup (paleo and vegan)
- 2.5 lb Butternut Squash (basically one large squash), deseeded, peeled and cut into 1” cubes
- 5 tablespoons olive oil, divided
- ¼ yellow onion, chopped (optional)
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 teaspoon curry
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon ground ginger
- ¼ teaspoon cumin
- ground black pepper, to taste
- 1 cup coconut milk, full-fat
- 2 cups chicken or vegetable stock
- cilantro, optional - for garnish
Preheat oven to 375°F. Line a baking sheet with foil. Toss the squash with 3 tablespoons olive oil and spices and spread out on the baking sheet in a single layer. Roast the squash for 45-55 minutes, until tender when poked with a fork.
Heat up 2 tablespoons olive oil in the bottom of a soup pot. Add onion and sauté until onion is translucent, about 5 minutes. Add the roasted squash and stir together.
Add stock and coconut milk and stir to combine. Use an immersion blender or a regular blender to blend up the soup until smooth.
Serve hot with a little extra drizzle of coconut milk and cilantro.
If preparing ahead, store in an airtight container in the fridge for up to a week. Then reheat in a non-stick pan on the stove.
This recipe is loosely adapted from The Novice Chef .
Recipe Note: some brands of coconut milk solidifies in the can. Before opening, warm the coconut milk by submerging the can in hot water for 5 minutes. See my post on Coconut Milk Reviews Coconut Milk Reviews for more information.