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coconut curry butternut squash soup
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.
⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
1 tablespoon fresh lime juice
4 cups (32 ounces) vegetable broth
½ cup full fat coconut milk for drizzling on top
½ cup large, unsweetened coconut flakes**
Handful fresh cilantro leaves, chopped
Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don’t burn. Transfer coconut flakes to a bowl to cool.
Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents to a blender (do not fill your blender past the maximum fill line and be careful with the hot soup!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.
Coconut Curry Squash Soup with Spiced Seeds
Preheat oven to 350°F.
Heat 2 tablespoons oil in a large pot over medium heat. Add onion, carrots, celery and scallion whites and cook, stirring often, until very tender, about 8 minutes. Stir in garlic, 1 tablespoon curry powder, cumin and salt; cook until fragrant, about 1 minute. Add squash, broth, coconut milk and chickpeas and bring to a simmer. Cover and cook until the squash is tender, about 20 minutes.
Meanwhile, toss pepitas with the remaining 1 teaspoon oil and 1 teaspoon curry powder in a small bowl. Spread in a small baking pan and bake until toasted and fragrant, 4 to 6 minutes.
Top the soup with the pepitas and scallion greens. Serve with lime wedges, if desired.
about 2 cups
432 calories; fat 22g; sodium 469mg; carbohydrates 48g; dietary fiber 11g; protein 14g; sugars 10g; niacin equivalents 3mg; saturated fat 8g; vitamin a iu 20684IU; potassium 889mg.
Vegan butternut squash soup with coconut milk
You could definitely add in some veggie stock instead for a completely vegetarian and vegan butternut squash soup.
Slow cooker butternut squash soup
To make this curried butternut squash soup in the slow cooker, simply saute the onions in a bit of olive oil, then add them to the crockpot with all of the remaining ingredients EXCEPT the coconut milk. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the squash and apples are tender. Add coconut milk and puree.
Using a sharp, heavy knife, trim the stem end from the squash, then cut in half lengthwise. Scoop out the seeds and discard. Cut off the peel, and then cut the flesh into 1-inch (2.5-cm) cubes. (You should have about 9 cups/3 lb./1.5 kg.)
In a soup pot over medium heat, warm the olive oil. Add the shallots and cook until softened, 2 to 3 minutes. And, Add the ginger and garlic and cook until fragrant but not browned, about 1 minute. Add the squash, broth and 1/2 tsp. salt and bring to a boil over high heat. Reduce the heat to maintain a simmer, cover and cook until the squash is tender when pierced with a fork, about 20 minutes. Remove from the heat and let cool slightly.
In a small bowl, combine the curry paste and coconut milk and whisk until well blended. In a blender or food processor, working in batches if necessary, process the soup until smooth. Return to the pot and stir in the curry–coconut milk mixture. Reheat the soup gently over medium heat just until hot and season with the lime juice and additional salt to taste. Ladle into warmed individual bowls and serve immediately. Serves 4.
Hit the “sauté” button on the Instant Pot. Add in the olive oil and onion, and sauté until tender, about 8 minutes. Add in the garlic and curry powder sauté just until fragrant, about one more minute.
Turn the Instant Pot off for a moment, then add the butternut squash, salt, and water into the pot. Secure the lid and move the steam release valve to “sealing.” Select the Manual or Pressure Cook button (this will vary by machine, but they do the same thing) and let the soup cook at high pressure for 15 minutes.
When the soup is done, wait 10 minutes before releasing the pressure. And, When the screen reads LO:10, you can move the steam release valve to “venting” to release any remaining pressure. When the floating valve in the lid drops, it’s safe to open the lid.
Use an immersion blender to puree the soup directly in the pot, or transfer the cooked soup to a blender or food processor to blend until smooth. If using a blender, be sure to lightly cover the vent in your blender lid with a dish towel, to help the pressure from the steam release without splattering. (The pressure from hot liquids can blow the lid off your blender otherwise, and cause burns.)
Return the blended soup to the pot and stir in the coconut milk. (You can use coconut cream, if you don’t mind a slightly creamier soup.) Adjust any seasoning to taste at this point, I usually add a touch more salt, and serve warm. Top with hulled pumpkin seeds and dried cranberries, if desired. For a sweeter soup, try adding a touch of maple syrup to taste.
Leftovers can be stored in an airtight container for up to a week in the fridge.
How Do You Use Frozen Butternut Squash for Soup?
If you have cubed butternut squash already in your freezer or can purchase it, there are two ways to use it in this soup.
Option 1: Let the butternut squash thaw in the refrigerator overnight and lightly pat it dry. Proceed with the recipe as directed.
Option 2: Add the frozen butternut squash cubes directly to the crockpot and extend the cooking time.
How to Store, Reheat, and Freeze Butternut Squash Soup?
To Store. Store cooked and cooled soup an airtight storage container in the refrigerator for up to 5 days.
To Reheat. Reheat soup in a pot on the stove over medium-low heat until warm. You can also place leftover soup in a microwave-safe bowl and reheat gently until warmed through. Add a splash of broth as needed to thin the soup.
To Freeze. Place cooked and cooled soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. For easy storage, you can place the soup in a thick, freezer safe ziptop bag, then freeze it flat.