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Curried Butternut Squash Soup

Curried Butternut Squash Soup

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For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting so it doesn’t burn or stick, and to encourage as much caramelization as possible.


  • ¼ cup unsweetened coconut flakes
  • ¼ cup pumpkin seeds (pepitas)
  • 1 large butternut squash (about 3 pounds), peeled, halved lengthwise, cut into ¾-inch slices
  • ¼ cup plus 1 tablespoon virgin coconut oil, melted
  • 3 tablespoons vadouvan or curry powder
  • Kosher salt, freshly ground pepper
  • 2 teaspoons finely grated orange zest

Recipe Preparation

  • Preheat oven to 350°. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden brown, 3–5 minutes; transfer to a small bowl. Toast pumpkin seeds on baking sheet, tossing occasionally, until golden brown, 4–6 minutes. Let cool slightly, coarsely chop, and add to bowl with coconut flakes; set aside.

  • Increase oven temperature to 450°. Toss squash, onion, chile, garlic, coconut oil, and vadouvan in a large bowl until squash is coated (it’s okay if the oil solidifies after tossing); season with salt and pepper. Arrange in a single layer on baking sheet and roast, tossing occasionally, until squash and onion are browned and tender, 40–50 minutes.

  • Meanwhile, add cilantro and orange zest to reserved coconut flakes and pumpkin seeds and stir to combine. Season with salt and pepper and cover.

  • Peel garlic, then purée garlic, squash, onion, chile, coconut milk, and 2 cups hot water in a blender until smooth, adding more water if needed. Season with salt and pepper. Serve soup topped with cilantro mixture.

Reviews Section

    • 4 T butter
    • 2 C yellow onion chopped
    • 4 to 5 t curry powder
    • 3 lbs butternut squash
    • 2 apples chopped
    • 3 C chicken stock
    • 1 C apple juice
    • salt and pepper to taste
    1. Soften the onion in the butter. Add the curry and mix well. Add cooked butternut squash (I bake it and remove the skins, chopped apples and chicken stock to the onion curry mix and cook over low heat until all ingredients are soft. Homogenize the cooked soft in a blender and return to the stove top. Adjust seasonings and enjoy.


    • 1 Butternut squash
    • 2 Onion , sliced finely
    • 1 inch Ginger , chopped
    • 2 cloves Garlic
    • 2 teaspoons Red Chilli powder
    • 1 teaspoon Coriander Powder (Dhania)
    • 1 teaspoon Cumin powder (Jeera)
    • 1 teaspoon Garam masala powder
    • Salt , to taste
    • 2 cup Milk , low fat
    • 1/2 cup Water , or as needed
    • 2 teaspoons Extra Virgin Olive Oil For garnish:
    • Extra Virgin Olive Oil
    • Pumpkin seeds , roasted
    • Whole Black Peppercorns , freshly ground
    • Coriander (Dhania) Leaves , finely chopped

    • 1 medium butternut squash (2-2 1/2 pounds), peeled, seeded and cubed (about 5 cups)
    • 3 cups "no-chicken" broth or vegetable broth
    • 1 medium onion, chopped
    • 4 teaspoons curry powder
    • ½ teaspoon garlic powder
    • ¾ teaspoon salt
    • 1 (14 ounce) can coconut milk
    • 1-2 tablespoons lime juice, plus wedges for serving
    • Chopped fresh cilantro for garnish

    Stir squash, broth, onion, curry powder, garlic powder and salt together in a 5-quart slow cooker. Cover and cook until the vegetables are very tender, 7 hours on Low or 3 1/2 hours on High. Turn off heat and stir in coconut milk and lime juice to taste. Puree with an immersion blender until smooth. Garnish with cilantro.

    Curried Butternut Squash Soup This post may contain affiliate links. Please check our privacy and disclosure policy. Smooth, creamy, and super comforting curried Butternut Squash Soup made in the slow cooker. Granny smith apples, onions, and carrots give this soup such a nice well rounded flavor. A hint of cream makes it so comforting and luxurious! Well hey there chilly Monday morning! It’s been a while! Guess what’s for dinner tonight? A warm, comforting butternut squash soup thats made with REAL food and lotso flavorful goodness. As in a bowl full of coziness. It’s like fuzzy socks for your soul. Okay, kinda weird. Just roll with the punches. And it also just so happens to be perfectly meatless for meatless Monday. This wittle magic butternut squash soup came about a couple of years ago. Only, it took me hours to make it because I would roast the veggies (butternut squash, onions, carrots, and apples) in the oven for hours prior to cooking it on the stove, then blending it all up and adding a little sinful cream to it. It’s come a long way since then. Now it all gets piled into the slow cooker and all you need is a quick emersion blender action to get it all creamy and smooth. Wait, what? Oh the flavor? My friends, that’s the best part. I can without a doubt say that it actually tastes BETTER than its oven roasted brother. Think of all of those veggies. How well are they going to pair with each other? Flavors? They’re going to pop and just smooth out with that bit of cream. We’re talking EVERYTHING that makes a curry taste so amazing. A couple bay leaves, ginger and garlic, and my super super favorite ingredient for this soup — cinnamon. And with the near ZERO prep time if you just buy precut butternut squash pieces, it’s going to be one super delicious breeze. And those of you that will actually cut your own butternut squash for this soup, i’m telling you. This is the ONLY SOUP that’s WORTH IT. Every last little bit of that elbow grease. Speaking of, i’m not allowed to chop butternut squash at home anymore. I’ve damaged/endangered every finger on each hand now. Bless you Costco for selling me chopped butternut squash chunks in bulk! My husband, family, and doctors thank you! Plus slow cooker butternut squash soup will only taste better with time. So Sunday nights dinner will make for even better Tuesday and Thursday lunches. A handful of saltine crackers. And even though my inner veggie loving goddess disapproves, a little turkey sandwich with cranberry sauce action would be a game changer with this soup. There I go again! Getting ahead of myself with all that cranberry talk. It’s super friendly comfort food, guys. And while we’re on the subject of guys, my guy reported that he reeeeeally liked this butternut soup. Um. The meatlover just confessed to liking something completely vegetarian without me giving him the ‘veggies are important lecture’. Those of you that totally get me about super flavorful soups that are completely vegetarian friendly and loaded with flavor, thank you! I know you’re out there! You’re going to love this super creamy and comforting butternut squash soup. Um.. and hopefully your significant other will too. Recipe Summary

    • 1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes
    • 4 teaspoons canola oil, divided
    • ¾ teaspoon kosher salt, divided
    • 1 cup chopped onion
    • 3 cups no-salt-added chicken stock (such as Swanson)
    • 4 teaspoons red curry paste
    • 1 ½ tablespoons fresh lime juice
    • 1 (13.5-ounce) can light coconut milk
    • ¼ cup cilantro leaves
    • ¼ cup flaked unsweetened coconut, toasted
    • 2 small Thai red chiles, thinly sliced

    Line a rimmed baking sheet with parchment paper. Place squash in a bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt, and toss. Bake at 450° for 35 minutes or until golden and tender.

    Heat the remaining 1 teaspoon oil in a large saucepan over medium heat swirl to coat. Add onion cook 5 minutes, stirring occasionally. Add squash mixture, stock, and curry paste. Sprinkle with the remaining 1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat stir in lime juice and coconut milk. Let stand for 15 minutes.

    Place half of squash mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Divide the soup evenly among 8 bowls, and top evenly with cilantro, coconut, and chile slices.

    Curried Butternut Squash Soup - Recipes

    4 tablespoons( ½ stick) unsalted butter
    2 cups finely chopped yellow onions
    4 to 5 teaspoons curry powder
    2 medium-size butternut squash (about 3 pounds total)
    2 apples, peeled, cored, and chopped
    3 cups chicken stock
    1 cup apple juice
    Salt and freshly ground black pepper, to taste
    1 shredded unpeeled Granny Smith apple, for garnish

    1. Melt the butter in a large heavy pot over low heat. Add the onions and curry powder and cook, covered, until the onions are tender, about 25 minutes.
    2. Meanwhile, peel the squash (a regular vegetable peeler works best). Cut in half horizontally, scrape out the seeds, and chop the flesh.
    3. When the onions are tender, pour in the stock, add the squash and chopped apples, and bring to a boil. Reduce the heat and simmer, partially covered, until the squash and apples are very tender, about 25 minutes.
    4. Pour the soup through a strainer, reserving the liquid, and transfer the solids to a food processor, or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.
    5. Return the pureed soup to the pot and add the apple juice and about 2 cups more stock, until the soup is of the desired consistency.
    6. Season with salt and pepper, simmer briefly to heat through, and serve immediately, garnished with the shredded apple.

    Frequently asked Questions

    • Question: How do you make butternut squash soup better?
      Answer:WHAT IS A GOOD GARNISH FOR BUTTERNUT SQUASH SOUP:Sour Cream: A little dollop of sour cream makes a rich dish like Butternut Squash Soup even creamier.Bacon: Everything is better with bacon…. Chives: Finely chop up some chives and serve them on the soup or leave them long as a stylish garnish.More items…•Oct 22, 2019
    • Question: How do I spice up bland butternut squash soup?
      Answer:Generally if a soup tastes bland or flat, it needs salt. Salt not only adds “saltiness”, it also functions as a flavor intensifier, amplifying the other flavors of the food.
    • Question: Is homemade butternut squash soup good for you?
      Answer:When you make butternut squash soup you are getting a good dose of potassium, vitamins, and minerals to support several of the body’s basic functions. Keeping your blood sugar at the right level will keep you feeling focused and alert throughout the day, and helps you shed weight more easily.
    • Question: What flavors go well with butternut squash?
      Answer:Butternut squash has you covered. Fall spices like cinnamon, nutmeg, and brown sugar pair well when roasted with the naturally sweet squash. For an even more complex flavor profile, we’d recommend including a dash of cayenne pepper when seasoning your squash.
    • Question: Why does my butternut squash soup taste bitter?
      Answer:The bitterness is a sign that the squash in question contain high levels of chemical compounds known as cucurbitacins…. If your squash, cucumber, melon, or zucchini tastes alarmingly bitter, it’s a telling sign that it might not be safe to eat.3 апр. 2018 г.
    • Question: Do you peel a butternut squash before cooking?
      Answer:The skin on the butternut squash is very tough so if you prefer you can pop it in the microwave before you start preparing it for 2-3 mins to make it softer and easier to remove. However, if you’re slow roasting the squash, you can leave the skin on as it is edible and gets softer when baked.

    List of related literature:

    WHY THIS RECIPE WORKS: Butternut squash soup should be a simple soup—little more than squash, cooking liquid, and a few aromatic ingredients—that comes together easily yet is creamy and deeply flavorful.

    Squash, Winter: Acorn, Cook in halves or Boil: Peeled and cut up Whole Squash except Buttercup, Butternut, pieces with seeds covered 10 to 15 minutes spaghetti: Pierce with Pumpkin, Spaghetti (2 lb) removed.

    WHY THIS RECIPE WORKS: Butternut squash soup is essentially a simple soup.

    Blend becomes translucent, add the squash, half of the soup in a blender and return carrots, pears, cumin, turmeric, cinnait to the pot with the remaining mon, gingerroot and salt, stirring to unblended soup.

    See Bonne Idée for more ways to play around with this simple recipe, as well as how to make this soup when you can’t find Red Kuri squash at the market.

    Curried Butternut Squash & Granny Smith Soup

    For this recipe, the squash can either be peeled, seeded, cubed (the smaller the cubes, the faster the cooking time) and added directly to the soup mixture for cooking or roasted and the flesh scooped out at the end of the cooking. Either method works well, there is no difference in taste, texture or appearance. Check out the website to see How To: Peel a Butternut Squash and How To: Roast a Butternut Squash.

    Curried Butternut Squash Soup

    The weather in Ohio is cooling off quickly. When I wake up in the morning the temperatures are in the 40s and 50s &ndash we have officially entered sweater weather and I am not mad about it.

    Today&rsquos Curried Butternut Squash Soup is a favorite of mine in fall when squash is in season. I love the warm, rich flavor that are in this Thai inspired recipe. It uses butternut squash, Thai red curry paste, vegetable broth, ginger, garlic and coconut milk. Finish it off with a squeeze of lime juice, cilantro and peanuts.

    I have added this soup to my rotation throughout the colder months. A few of my other favorites are this Moroccan Red Lentil Soup, Lebanese Lentil Soup and Moroccan Carrot Red Lentil Soup.


    BUTTERNUT SQUASH: The main star of the recipe is the butternut squash. I used a 3 pound butternut squash which comes out to about 4 1/2 cup of squash. You also use pre-cubed butternut squash which can often be found in the refrigerated produce section.

    SPICES: This soup boasts Thai flavors from the Thai red curry paste along with the fresh ginger. You can also use ground ginger if you don&rsquot have fresh ginger on hand.

    BROTH: When making this soup I add vegetable broth. You can use any broth you have on hand. I also enjoy making homemade broth to use for these soups like this Homemade Vegetable Broth or Homemade Chicken Broth.

    COCONUT MILK: Coconut milk is one of the last ingredients you add once you are done simmering the soup. When you stir it in it helps create a creamy, rich flavor in the soup. You can also use cream, half & half or whole milk in its place.

    GARNISHES: There are a lot of garnishes that can add flavor and depth to this soup. Some of my favorites are peanuts, roasted chickpeas, green onions, cilantro, Greek yogurt and extra lime juice.


    You can easily serve this soup as-is for a meal with crusty bread and a big kale salad.

    Or you can serve this alongside a sandwich or pita &ndash like this Mediterranean Vegetable Sandwich or this Beef Shawarma.

    I also enjoy serving this soup alongside these Chicken Shawarma rice bowls or this Mediterranean Flatbread.


    Squash soups are very good for you! They are naturally rich in vitamin A, vitamin C, vitamin E, potassium and magnesium.

    The ginger and garlic in this soup are also great immunity boosting ingredients. This is the perfect soup to eat in the colder weather when you are tryin to stay healthy.


    This soup freezes very well. Once the soup is cooled, move to air-tight containers and store in the freezer. It should keep for a few months.


    It&rsquos easy to reheat this soup either on the stove top or in the microwave. Be sure to cover it if heating in the microwave as it will bubble and splash.


    Yes this soup is vegan. It uses vegetable broth and coconut milk to create the broth and a creamy flavor. If you are not looking for this soup to be vegan you can use cream or whole milk in the coconut milks place.


    I love fresh herbs like cilantro, green onion, curly or Italian parsley or fresh oregano.

    Greek yogurt is a nice way to thicken the soup and add some tangy flavor along with protein.

    Adding a crispy, crunchy texture is nice. I especially love roasted chickpeas or peanuts.

    If you like spice add crushed red pepper, cayenne pepper or even chopped jalapeño.