Curry Coconut Butternut Squash Soup

Ever tried putting coconut and curry in your butternut squash soup? If you still haven’t, you have to try it now! This curry coconut butternut squash soup by Chef D Wainaina is the perfect appetizer or first-course meal. It is fully packed with amazing flavors that will absolutely surprise you. You will never go back to the plain version of this soup once you try this.

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Adding apples and curry spices to this recipe helps to bring out the sweet and nutty flavors of butternut squash. They all blend well together with the coconut milk. If you are a vegetarian, vegan, or someone who loves eating healthy dishes, this recipe is for you. It’s delicious, easy to make, and has tons of nutrients. Serve it for dinner this winter for a warm and comforting meal at home.

Curried Butternut Squash Soup Ingredients

• 1 medium butternut squash (peeled and diced)
• 1/4 cup of olive oil
• 1 carrot (peeled and diced)
• 3 scallions (green onions)
• 1 tablespoon of garlic (minced)
• 1 tablespoon of ginger (minced)
• 1 green apple (cored and diced)
• 1 1/2 teaspoon curry powder
• 1/2 teaspoon garam masala
• red pepper flakes (optional)
• 2 cups of coconut milk
• 4 cups of water (plus extra if needed)
• 2 bay leaves
• 6 curry leaves (optional)
• 1 teaspoon of honey
• cilantro
• 1 lemon (zested and juiced)
• 1 cup broccoli florets
• 2 tablespoons of coconut flakes
• salt and pepper

For garnish (optional):

• butternut squash (small diced)
• small carrot (diced)
• broccoli florets
• unsweetened coconut flakes (toasted, optional)
• pumpkin seeds (toasted, optional)
• coconut milk
• extra virgin olive oil (optional)

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How to Make Butternut Squash Soup

Step 1:

Place a medium-sized pot over heat and add 1/4 cup of olive oil, followed by the chopped carrots, onions, and scallions. Season with salt and pepper. Let them sweat slightly.

Step 2:

Add the minced ginger and garlic. Stir and cook for a couple of minutes.

Step 3:

Season with curry powder, garam masala, and a pinch of red pepper flakes if preferred. Mix well.

Step 4:

Add the butternut, apples, and a few broccoli florets. Season with more salt and pepper. Mix until everything is well seasoned.

Step 5:

Add the coconut milk and water. Stir everything well. Add honey, coconut flakes, cilantro, bay leaves, and curry leaves. Mix well. Cover it and cook for about 15 minutes.

Step 6:

Prepare the garnishes. Sauté the carrots, butternut squash, and remaining broccoli in an oven-safe pan then season with salt and pepper. Toast in the oven until cooked through.

Step 7:

After 15 minutes, taste the soup and adjust the seasonings if needed. Stir well, then place back the lid. Bring it back to a boil. Remove the bay leaves.

Step 8:

Working in batches, transfer the solids into a blender and purée until smooth.

Step 9:

Add some roasted vegetables and roasted seeds in a bowl. Ladle some soup and garnish with roasted coconut flakes, coconut milk, and olive oil.

Curry Coconut Butternut Squash Soup