Coconut Curry Butternut Squash Soup Recipe

post by Melissa

It’s the New Year, and that means it’s time for some healthy eating. I devoured so many cookies over Christmas that I’m ready for some clean eating. I’m cutting out processed sugar, I’m drinking as much water as I can each day, and I’m going for whole foods.

I wanted to share with you one of my favorite healthy, quick meals – Coconut Curry Butternut Squash Soup Recipe. I love the pureed texture, the flavors of curry and the sweetness of coconut milk.

Read more for the healthy recipe.

Butternut Squash Soup Ingredients

2 Tablespoons Coconut Oil

3 cloves garlic

1 small yellow onion, diced

2 teaspoons freshly grated ginger

3 teaspoons red curry paste

1/2 teaspoon cumin

1/2 teaspoon coriander

3 cups veggie or chicken broth

5 cups butternut squash (peeled, seeded and diced)

1 can coconut milk

limes

cilantro, chopped peanuts, sriracha (for topping)

How to make Coconut Curry Butternut Squash Soup Recipe

Heat coconut oil in large pot over medium heat, add garlic and onion and cook for 4 minutes. Add grated ginger, red curry paste, cumin and coriander. Stirring often, cook another 2 minutes.

Add diced squash to pan and cook for 2 minutes, until squash is coated. Then add broth and bring to a boil. Cover and turn down heat to simmer. Cook for 20-25 minutes, or until squash is soft.

Remove from heat. Let cool for 5 minutes, then pour into blender (in batches) to puree. Be very careful because of the hot mixture. Pour pureed mixture back into the pot and warm.

Add 1/4 to 1/2 can of coconut milk to soup (depends on how much you like coconut milk). Squeeze half a lime into soup. Then ladle soup into bowls and top with a spoonful of coconut milk. You can swirl it around to make it nice and pretty. Then top with cilantro, chopped peanuts and serve with sriracha if your guests want a kick.

photos by Melissa Fenlon. All rights reserved.