Coconut-Curry Butternut Squash Soup

Name: Coconut-Curry Butternut Squash Soup
Total time: 1 h 55 min
Yield: 4 serving(s)
Ingredients: 1 cup cashews; 1 butternut squash, halved lengthwise and deseeded; 1 tablespoon olive oil; 1 yellow onion, diced; 3 cloves garlic, chopped; 2 tablespoons curry paste; 2 cups vegetable stock; 5 ounces coconut milk; ½ teaspoon salt, or to taste; 2 cups plain, unsweetened coconut milk beverage

Mackenzie Schieck Website

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Soaked cashews provide super creamy texture and nutty flavor to this vegan, Indian-spiced soup. Roasting butternut squash in the oven creates a caramelized complex flavor. The broth is flavored with onion, garlic and curry paste, simmered with canned coconut milk and thinned coconut milk beverage for a luscious soup that tastes more decadent than it is. You can top the soup a variety of ways: add a sprinkle of cilantro or a squeeze of lime for brightness, a dollop of unsweetened coconut yogurt or a swirl of coconut milk, or a drizzle of chile oil for extra heat. Serve with toasted naan for a heartier meal.

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Servings: 4

Ready in: 1hr 55min PT1H55M
Prep time: 15min
Cook time: 40min

Ingredients

1 cup cashews
1 butternut squash, halved lengthwise and deseeded
1 tablespoon olive oil
1 yellow onion, diced
3 cloves garlic, chopped
2 tablespoons curry paste
2 cups vegetable stock
5 ounces coconut milk
½ teaspoon salt, or to taste
2 cups plain, unsweetened coconut milk beverage

Directions

Soak cashews in water for 1 hour.
Preheat oven to 350°F (180°C).
Arrange squash halves into a roasting pan, skin-sides up.
Roast in preheated oven until easily pierced with a fork, 35 to 50 minutes.
Heat olive oil in a skillet over medium heat. Sauté onion and garlic in hot oil until onions have softened, 2 to 3 minutes. Stir curry paste into onion mixture.
Scoop squash from skins into a large pot. Discard skins. Add onion mixture, vegetable stock, coconut milk, and salt to the squash; blend with an immersion blender fitted with the blade attachment until smooth.
Place pot over medium-low heat; bring to a simmer.
Drain cashews and place into a bowl. Pour coconut milk beverage over the cashews; blend with immersion blender fitted with blade attachment until smooth.
Stir cashew mixture into the simmering soup until consistent in color.

Mealthy tip:

Use your favorite soy or almond milk in place of the coconut milk beverage; just make sure it's neither sweetened nor flavored. Use red or green curry paste to evoke Thai flavors, or the equivalent amount of curry powder for a more Indian taste.

Tagged:

Dinner Fusion American Cashews Coconut Milk Indian Sunday Dinner Curry Fall Butternut Squash Vegetarian Vegan Soups And Stews No Meat Make-ahead Meals

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5.0out of 5 Stars

(2 Reviews)

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What others are saying

Katie Hason says:

This was a really delicious, creamy soup. The coconut milk was the perfect addition. The curry flavors were also very rich and vibrant! Incredible recipe, I can't wait to make this again.

Sam Dalton says:

I love this soup, the curry paste and coconut milk is the perfect complement to butternut squash. Overall this recipe is creamy and flavorful.