Coconut Curried Butternut Squash Soup Recipes

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COCONUT CURRY BUTTERNUT SQUASH SOUP



Coconut Curry Butternut Squash Soup image

Coconut milk, curry, cumin and other Indian spices really compliment the flavor of the butternut squash in this savory soup. This may be my new favorite way to eat butternut squash.

Provided by Gina

Categories     Appetizer     Soup

Time 25m

Number Of Ingredients 11

1 tsp olive oil
1/2 tsp roasted cumin
1 1/2 tsp garam masala
2 tsp madras curry powder
1/2 medium onion (minced)
2 cloves garlic (minced)
16 oz about 2 cups chopped peeled butternut squash
1 cup light coconut milk
3 cups fat free vegetable or chicken broth
salt and fresh pepper to taste
chopped fresh cilantro (optional)

Steps:

  • Add oil to a large soup pot or Dutch oven over medium heat.
  • When oil is hot add onion, garlic and sauté.
  • Add roasted cumin, masala and madras curry powder and mix well cooking another minute.
  • Add broth, light coconut milk, butternut squash and cook covered until squash is soft, 12-15 minutes.
  • Remove cover and using an immersion blender, puree soup until smooth.
  • Season with salt and fresh pepper and serve with fresh cilantro.

Nutrition Facts : ServingSize 9 fl oz (a little more than 1 cup), Calories 108 kcal, Carbohydrate 14.5 g, Protein 2 g, Fat 5 g, SaturatedFat 0.2 g, Cholesterol 3.8 mg, Sodium 726 mg, Fiber 3.5 g, Sugar 0.2 g

CLAIRE'S CURRIED BUTTERNUT SQUASH SOUP



Claire's Curried Butternut Squash Soup image

So easy and so perfect for fall, this one's from the collection I created for my kiddo when she was a starving college student. I top it with toasted pumpkin seeds or curried almonds.

Provided by Leslie Kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h45m

Yield 4

Number Of Ingredients 11

1 butternut squash
1 tablespoon olive oil, or as needed
1 onion, chopped
1 shallot, minced
2 tablespoons curry powder, or more to taste
1 teaspoon ground turmeric
1 apple, cored and chopped
1 slice fresh ginger, minced
water to cover
1 (14 ounce) can coconut milk
salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.
  • Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh.
  • Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.
  • Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.
  • Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 44.3 g, Fat 25.1 g, Fiber 8.8 g, Protein 5.7 g, SaturatedFat 19.2 g, Sodium 68.4 mg, Sugar 10.9 g

CURRIED SQUASH, LENTIL & COCONUT SOUP



Curried squash, lentil & coconut soup image

Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup

Provided by Barney Desmazery

Categories     Lunch, Soup

Time 35m

Number Of Ingredients 8

1 tbsp olive oil
1 butternut squash, peeled, deseeded and diced
200g carrot, diced
1 tbsp curry powder containing turmeric
100g red lentil
700ml low-sodium vegetable stock
1 can reduced-fat coconut milk
coriander and naan bread, to serve

Steps:

  • Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
  • Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

COCONUT BUTTERNUT SQUASH SOUP



Coconut Butternut Squash Soup image

Once you've got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.

Provided by Tara Parker-Pope

Time 2h

Yield 8 servings

Number Of Ingredients 12

1 large butternut squash (about 1 1/2 pounds)
2 tablespoons olive oil or other vegetable oil
1 large yellow or sweet white onion, chopped
1 medium apple, any variety, peeled and diced
2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube
2 teaspoons good-quality curry powder
2 teaspoons grated fresh or jarred ginger, or more, to taste
Pinch of ground nutmeg or allspice
1 14-ounce can light coconut milk
Salt and freshly ground pepper to taste
2 medium red onions, quartered and thinly sliced
1 good-size bunch kale (about 10 to 12 ounces)

Steps:

  • To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
  • Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
  • Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
  • Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
  • Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
  • Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
  • Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
  • To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 701 milligrams, Sugar 8 grams

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1/4 cup olive oil
1 cup diced shallots
3 cloves garlic
1/4 cup minced fresh peeled ginger
4 bay leaves
1/2 tablespoon crushed red-pepper flakes
2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks
1 1/3 teaspoons coarse salt
1 teaspoon curry powder
2 cups homemade or canned, store-bought low-sodium chicken stock, heated
1 one-inch chunk palm sugar (available in Asian grocery stores)
1 fifteen-ounce can low-fat coconut milk
Freshly chopped chives, for garnish
Fresh curry leaves, for garnish

Steps:

  • Heat oil in a large Dutch oven over medium heat. Add shallots and cook, stirring, about 2 minutes. Add the garlic, and continue to stir; add ginger. Continue cooking until shallots are soft and translucent, about 3 minutes. Add bay leaves and red pepper; continue cooking for 1 minute more. Stir in squash, salt, and curry powder; cook for 10 minutes.
  • Raise the heat to medium-high, and add chicken stock. Cover, and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes. Add the palm sugar and cook for 5 minutes. Add the coconut milk and continue cooking for 10 minutes.
  • Remove bay leaves from soup. Using an immersion blender or in batches using a bar blender, puree until smooth.
  • Reheat soup, seasoning with salt. Garnish with chives, and serve immediately.

COCONUT CURRIED BUTTERNUT SQUASH SOUP



Coconut Curried Butternut Squash Soup image

© 2014 Turner Broadcasting System, Inc. All rights reserved. Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.

Provided by Turner Broadcasting

Categories     Lactose Free

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 12

1 small butternut squash, halved and seeded (about 1 1/2 pounds)
2 teaspoons olive oil
1 teaspoon salt (optional)
1 pinch ground black pepper
1/2 cup diced carrot
1/2 cup diced celery
1/2 teaspoon curry powder
3 garlic cloves, minced
1/2 small onion, diced
2 cups unsalted chicken stock
6 fluid ounces coconut milk
1 tablespoon fresh flat leaf parsley, chopped

Steps:

  • Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
  • Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
  • Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
  • Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
  • Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.

BUTTERNUT SQUASH 3 WAYS: CURRIED COCONUT BUTTERNUT SQUASH SOUP



Butternut Squash 3 Ways: Curried Coconut Butternut Squash Soup image

You can get three meals from just one roasted squash. This warming, luscious soup, made with a third of a squash, is flavored subtly with aromatics and curry powder, then smoothed out with rich coconut milk. Put the remaining squash to use in Butternut Squash Salad and Mushroom Ravioli with Brown Butter, Sage and Butternut Squash.

Provided by Food Network Kitchen

Time 1h20m

Yield 2 servings

Number Of Ingredients 10

1 large butternut squash (about 3 pounds)
2 tablespoons extra-virgin olive oil
1/2 small yellow onion, diced (about 1/3 cup)
1 clove garlic, minced
1 tablespoon minced peeled fresh ginger (from a 1-inch piece)
Kosher salt
3/4 teaspoon curry powder, preferably Madras
2 cups low-sodium chicken broth
3/4 cup (6 ounces) unsweetened coconut milk
Smoked paprika, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
  • Trim the top and bottom of the squash. Cut the squash in half lengthwise, scoop out the seeds with a large spoon and place the halves, cut-side down, on the prepared baking sheet. Rub the squash on all sides with 1 tablespoon of the olive oil. Roast until fork-tender, about 50 minutes. Let cool.
  • Use a small spoon to scoop the flesh from the bottom (wider) parts of both squash halves. You should have about 2 cups. Place in a bowl and set aside. Reserve the remaining squash for another use.
  • Place the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, garlic, ginger and 1/2 teaspoon salt. Cook until the onion is softened but not developing any color; 3 to 4 minutes. Add the curry powder, stir to coat and cook until fragrant, about 1 minute. Add the squash and stir to coat.
  • Add the chicken broth and bring to a boil. Reduce to a simmer and cook until slightly reduced and thickened, about 20 minutes.
  • Transfer to a blender and blend until smooth. Return to the pot and add the coconut milk. Simmer over low heat until flavorful and reduced slightly, being careful not to let it boil (coconut milk will curdle), about 5 minutes. Season with salt.
  • Divide the soup between 2 bowls and sprinkle each with some smoked paprika.

COCONUT CURRY BUTTERNUT SQUASH SOUP



Coconut Curry Butternut Squash Soup image

Very filling and even a little naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich. Serve with a warm baguette.

Provided by Mint&Mangos

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 2h3m

Yield 6

Number Of Ingredients 13

1 butternut squash, halved and seeded
1 tablespoon butter, melted
1 teaspoon salt, divided
¾ teaspoon pumpkin pie spice, divided
¼ teaspoon cayenne pepper
1 tablespoon butter
½ cup chopped yellow onion
1 teaspoon yellow curry powder
1 (13 ounce) can coconut milk
2 ½ cups vegetable stock, or more if needed
¼ teaspoon freshly grated nutmeg
½ cup pepitas (pumpkin seeds)
1 pinch freshly grated nutmeg, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place butternut squash in a baking dish, flesh side up. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper.
  • Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
  • Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in the melted butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
  • Scoop flesh from the butternut squash and add to coconut milk mixture; mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
  • Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt.
  • Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 27.6 g, Cholesterol 10.2 mg, Fat 22.8 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 15.2 g, Sodium 624.3 mg, Sugar 5.8 g

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From badtothebowl.com


COCONUT CURRY BUTTERNUT SQUASH AND RED LENTIL SOUP
Add in curry paste, garlic and spices and saute for a min. Add in the butternut squash and a good pinch of salt and saute for another 3-4 minutes. Add in the tomatoes and lentils. Pour in enough broth to cover the vegetables. Bring the soup to a boil then simmer for about 30 minutes. Turn off the heat and stir in coconut milk.
From spoonfulofplants.com


CURRIED BUTTERNUT SQUASH SOUP RECIPE | ALLRECIPES
This smooth curried butternut squash is sweetened with a little honey and is certain to keep you warm in winter.
From avize.aussievitamin.com


CURRIED COCONUT BUTTERNUT SQUASH SOUP - VEGELICIOUS KITCHEN
2019-03-04 The Soup. This Curried Coconut Butternut Squash Soup is made with butternut squash, coconut milk and seasoned with red curry paste. To get a smooth and creamy consistency, blending it all together in a Vitamix, or similar high powered blender, does the trick.
From vegeliciouskitchen.com


COCONUT CURRY BUTTERNUT SQUASH SOUP RECIPE - EAT SIMPLE FOOD
Bring to a boil, reduce heat, and simmer covered for ~ 15 minutes or until squash is tender. Immersion blend it or stick it in a blender for a smoother soup! Add the fresh lime juice and add salt to taste. Garnish with toasted coconut flakes and add a mint leaf to each bowl. Happy Eating!
From eatsimplefood.com


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