Gather your ingredients, your pots and pans, and your favorite apron. It's time to prepare not just a meal, but a memory. This Butternut Squash Curry Soup is going to be your new go-to, celebrating the idea that this might just be the stuff of food legends.
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Butternut Squash Curry Soup
If there's one vegetable that's emblematic of the changing seasons, it's the butternut squash. Resplendent in its colorful, bulbous form, the butternut squash, with its sweet, nutty flavor, has long been beloved by chefs and home cooks alike. Combined with the aromatic excellence of curry and you've got a literal recipe for deliciousness in a bowl.
The right accompaniment can elevate a soup from starter to star dish. A warm, crusty Keto Bread for dipping, a fragrant Cauliflower Rice to sop up the flavors, or a fresh Raw Kale Salad to balance the richness, the choice is yours.
Ingredients
Serves: 6 Prep Time: 20 minutes Cook Time: 1 hour 47 minutes
- 2 tablespoon coconut oil
- 2 ½ medium butternut squashes, cut in half lengthwise and seeded
- 2 large onions, chopped
- 1 red pepper, seeded and chopped
- 1 Jalapeno pepper, seeded and chopped
- 4 garlic cloves, minced
- 2 inches fresh ginger, peeled and minced
- 1 tablespoon red curry paste
- 2 teaspoon Garam Masala or curry powder
- 1 can (14 oz.) coconut milk
- 2 cups chicken stock
- Sea salt and freshly ground black pepper to taste
- A handful of chopped cilantro for garnishing
How to Make Butternut Squash Curry Soup
Preheat your oven to 375 F.
Season the interior of each butternut squash half with salt and pepper and place them, cut side down on a baking sheet.
Bake the butternut squash for about 1 hour, until the skin can be pierced easily with a fork.
Meanwhile, heat a pot over a medium heat and cook the onions, garlic and ginger with the coconut oil until the onions are translucent, about 7 minutes.
Add the red pepper, Jalapeno pepper, season to taste with salt and pepper and cook for another 10 minutes, stirring frequently.
Add the stock, coconut milk, red curry paste, Garam Masala and combine everything together well. Remove from the heat until the butternut squash is ready.
When cooked, remove the butternut squash from the oven a let cool a bit before removing the skin and cutting the squash in cubes.
Place the pot with the soup back on the heat and add the butternut squash cubes.
Season the soup again, bring to a simmer and let simmer for 30 minutes.
Puree the soup in a blender, operating by batch and serve, sprinkled with fresh cilantro.
More Soup Recipes
If you love soup as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Cream of Mushroom Soup Recipe
- Paleo Chicken Pot Pie Soup Recipe
- Zucchini Soup with Sweet Potato Scoops Recipe
- Sausage And Spinach Soup Recipe
- Slow Cooker Paleo Bison Stew Recipe
📖 Recipe
Butternut Squash Curry Soup
Ingredients
- 2 tablespoon coconut oil
- 2 ½ medium butternut squashes cut in half lengthwise and seeded
- 2 large onions chopped
- 1 red pepper seeded and chopped
- 1 Jalapeno pepper seeded and chopped
- 4 garlic cloves minced
- 2 inches fresh ginger peeled and minced
- 1 tablespoon red curry paste
- 2 teaspoon Garam Masala or curry powder
- 1 can 14 oz. coconut milk
- 2 cups chicken stock
- Sea salt and freshly ground black pepper to taste
- A handful of chopped cilantro for garnishing
Instructions
- Preheat your oven to 375 F.
- Season the interior of each butternut squash half with salt and pepper and place them, cut side down on a baking sheet.2 ½ medium butternut squashes, Sea salt and freshly ground black pepper to taste
- Bake the butternut squash for about 1 hour, until the skin can be pierced easily with a fork.
- Meanwhile, heat a pot over a medium heat and cook the onions, garlic and ginger with the coconut oil until the onions are translucent, about 7 minutes.2 tablespoon coconut oil, 2 large onions, 4 garlic cloves, 2 inches fresh ginger
- Add the red pepper, Jalapeno pepper, season to taste with salt and pepper and cook for another 10 minutes, stirring frequently.1 red pepper, 1 Jalapeno pepper, Sea salt and freshly ground black pepper to taste
- Add the stock, coconut milk, red curry paste, Garam Masala and combine everything together well. Remove from the heat until the butternut squash is ready.1 tablespoon red curry paste, 1 can, 2 cups chicken stock, 2 teaspoon Garam Masala or curry powder
- When cooked, remove the butternut squash from the oven a let cool a bit before removing the skin and cutting the squash in cubes.
- Place the pot with the soup back on the heat and add the butternut squash cubes.
- Season the soup again, bring to a simmer and let simmer for 30 minutes.
- Puree the soup in a blender, operating by batch and serve, sprinkled with fresh cilantro.A handful of chopped cilantro for garnishing
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