Coconut Curry Butternut Squash Soup

November 14, 2022

Coconut Curry Butternut Squash Soup

Delicious fall soup, perfect for Thanksgiving. We like to serve it with a slice of cinnamon apple or pumpkin bread.

Recipe adapted from:https://vegangela.com/2011/05/10/roasted-butternut-squash-lime-and-coconut-soup/

INGREDIENTS

  • 1 butternut squash, seeds removed and cut into chunks
  • 2 tbsp olive oil, divided
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1Tbsp curry powder
  • 1 Tbsp cinnamon
  • 1tsp chili flakes/seeds
  • 1 large onion, chopped
  • 2 cups (500 ml) vegetable stock
  • 1/4 cup cilantro (fresh coriander), chopped and divided
  • 1 can (400 ml / 13.5 oz) coconut milk
  • 1 lime, juiced
  • Kosher salt to taste
  • Garnish: vegan sour cream, coconut milk yogurt, chopped cilantro, roasted pumpkin seeds

INSTRUCTIONS

  1. Preheat oven to 400F (200C). Toss squash with 1 tbsp olive oil. Spread squash onto cookie sheet and roast in the oven for 20 minutes until slightly browned. Remove from oven and set aside.
  2. Meanwhile, in a large stockpot over medium-heat, add 2 tbsp olive oil, and all dry spices stir frequently for about 3 minutes.
  3. Add onion and cook 5 minutes, until clear, then add broth.
  4. Add roasted squash to pot and combine
  5. Simmer gently for 20 minutes or until squash is soft. Stir in the coconut milk and lime juice.
  6. Using an immersion blender, carefully purée until smooth. Season with salt & pepper. Garnish with coconut milk yogurt or vegan sour cream, cilantro, and pumpkin seeds. ( add a few more chili flakes for a touch of spice)

Adapted from a recipe in the Ottawa Citizen newspaper. Makes 7 cups (1.75 L)

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