Coconut-Curry Butternut Squash Soup

Image of Mackenzie Schieck
Rated 5.0 based on 2 customer reviews
Coconut-Curry Butternut Squash Soup
Coconut-Curry Butternut Squash Soup

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

  1. Soak cashews in water for 1 hour.
  2. Preheat oven to 350°F (180°C).
  3. Arrange squash halves into a roasting pan, skin-sides up.
  4. Roast in preheated oven until easily pierced with a fork, 35 to 50 minutes.
  5. 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.
  6. 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.
  7. Place pot over medium-low heat; bring to a simmer.
  8. Drain cashews and place into a bowl. Pour coconut milk beverage over the cashews; blend with immersion blender fitted with blade attachment until smooth.
  9. 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.

Reviews

5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Katie Hason

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.

Image of Sam Dalton

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.