Vegetarian Butternut Squash Coconut Curry Soup Recipes

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VEGETARIAN BUTTERNUT SQUASH COCONUT CURRY SOUP



Vegetarian Butternut Squash Coconut Curry Soup image

This delicious and easy squash soup gets changed up with coconut and Indian curry flavors.

Provided by Lupulus

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 8

1 large butternut squash
2 tablespoons olive oil
1 cup shredded coconut
1 tablespoon garam masala
1 tablespoon curry powder
1 teaspoon salt
¼ teaspoon ground black pepper
4 cups vegetable broth, or as needed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut ends off of butternut squash and peel with a vegetable peeler. Cut in half lengthwise, scoop out seeds and strings, and cut into 3/4-inch cubes. Put butternut squash into a 9x13-inch roasting pan and drizzle with olive oil; toss to coat. Mix in coconut, garam masala, curry powder, salt, and pepper; toss to cover squash evenly with the spices.
  • Roast in the preheated oven until butternut squash pieces pierce easily with a fork, 25 to 35 minutes.
  • Transfer roasted squash in batches to a food processor and add enough broth to cover squash. Process on low setting for 15 to 20 seconds. Repeat with remaining roasted squash. Transfer to a pot and heat until warm.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 22.6 g, Fat 5.3 g, Fiber 4.3 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 445.1 mg, Sugar 6.9 g

VEGETARIAN BUTTERNUT SQUASH CURRY SOUP



Vegetarian Butternut Squash Curry Soup image

This vegetarian Thai red curry soup gets its creaminess from coconut milk and can be made completely plant-based (vegan) by omitting the heavy cream. The spiciness will vary with the heat of your curry paste. An immersion blender works best for making this soup.

Provided by Jeannette

Time 1h50m

Yield 6

Number Of Ingredients 13

1 tablespoon coconut oil
1 cup chopped onions
1 tablespoon tomato paste
1 teaspoon red curry paste, or more to taste
3 cloves garlic, minced
3 pounds butternut squash cubes
1 small tart apple - peeled, cored and chopped
2 cups water, or as needed to cover
1 (14 ounce) can coconut milk
1 tablespoon grated fresh ginger
1 teaspoon white sugar
½ teaspoon salt, or more to taste
½ cup heavy cream

Steps:

  • Heat coconut oil in a large pot over medium heat; stir in onions. Cook and stir until onions are soft and starting to brown, about 5 minutes. Reduce heat to low and continue cooking and stirring until onions are very tender and caramelized, at least 30 minutes more.
  • Add tomato paste and 1 teaspoon curry paste; cook, stirring constantly, for 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add butternut squash and apple; cook, stirring constantly, until evenly coated with spices, 1 to 2 minutes.
  • Pour just enough water into the pot to almost cover squash and apple. Stir, increase heat to high, and bring to a boil. Reduce heat to medium, cover, and simmer, stirring occasionally, until squash is very tender, 30 to 45 minutes.
  • Reduce heat to low and stir in coconut milk and ginger. Puree soup with an immersion blender until smooth. Add sugar and salt, and more curry paste if needed. If soup isn't smooth enough, cook an additional 20 to 30 minutes and puree again.
  • Stir in heavy cream. Add more water if soup is too thick. Taste and adjust seasonings. Serve hot.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 35.9 g, Cholesterol 27.2 mg, Fat 24.3 g, Fiber 6.3 g, Protein 4.9 g, SaturatedFat 19 g, Sodium 260.3 mg, Sugar 9 g

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