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Curried Butternut Squash Soup

Fall is in the air and the leaves are a’ changing, which means….it’s soup time! Every year when the air starts to turn crisp I can feel my body veering away from the salad plate and turning towards the soup bowl.  And this Curried Butternut Squash Soup is one of my favorites to break in soup season.

). It is also a great source of potassium, Vitamin A, and boasts 7 grams of fiber per cup.  Butternut squash is also a great alternative to potato heavy soups for peeps that are trying to reduce their carb intake.

So the tricky thing about butternut squash is peeling the darn thing.  To save you the hassle, this recipe uses roasted butternut squash.  Not only does roasting the squash up the yum factor, it saves you the headache of peeling it.  You will need to cut the squash in half to scoop the seeds out.  Just make sure you use a sharp chef’s knife and be safe.

This soup can take some time to make, but is oh so worth it.  I suggest you make it on a lazy Sunday when you can take your time and let the aroma fill up your house with yum.  If you are in more of a rush or feeling a little ambitious, you can always peel and chop the squash and allow it to cook by simmering it with the broth.  Or for even more time saving you could use a few cans of butternut squash if you can track some down.  I saw some at Trader Joe’s just last week! 

Ingredients

1 butternut squash (about 3 pounds or so)

1 can full fat coconut milk

1 yellow onion, chopped

1 quart chicken or veggie broth

1 tbsp. red curry paste

3 cloves garlic, minced

1 tbsp. ginger, peeled and minced

juice of 1 small lime

1 tbsp. coconut oil (plus more for coating squash)

1 tsp. sea salt

1/4 tsp. pepper

Directions

Preheat your oven to 375 degrees.  Trim the stem of the squash off and then slice in half lengthwise.  Scoop out the seeds and pulp with a spoon and place cut side up on a baking sheet.  Drizzle a little coconut oil on the squash and use your hands to coat the flesh evenly.  Bake at 375 for about 45-50 min (depending on size of squash) or until the flesh is tender enough to easily scoop out.

While the squash is baking, cut your onions, garlic & ginger up.  When the squash has about 10 min. remaining to bake, heat 1 tbsp. coconut oil on med. heat in a large stockpot.  Add the curry paste, ginger, and garlic and stir for a minute or so until fragrant to infuse the oil.  Then add in the chopped onions and continue stirring until onions are translucent.

When the squash is done, use a spoon to scoop the flesh of the squash into the stockpot.  Pour in broth and coconut milk, add the salt and pepper, and give it a good stir.  Increase heat to high.  When soup begins to boil, cover and reduce heat to low.  Simmer 25-30 min. to allow flavors to meld. When soup is done, add in the lime juice.

To puree the soup you can either do it straight in the stockpot with an immersion blender, or use an old school blender.  Because this recipe makes quite a bit of soup, if you use a traditional blender, you will probably need to puree it in 2 batches.

Serve soup garnished with some pumpkin seeds, cilantro, or a swirl of coconut milk. Enjoy & happy fall! 

Curried Butternut Squash Soup

This Curried Butternut Squash Soup is not only Gluten Free & Dairy Free, but packed with nutrition and flavor. Vegan and paleo friendly.

  • 1 butternut squash ((about 3 pounds))
  • 1 onion (chopped)
  • 3 clove (minced)
  • 1 quart chicken or veggie broth
  • 1 tbsp ginger (peeled & minced)
  • 1 tbsp red curry paste
  • 1 can full fat coconut milk
  • 1 small lime (juiced)
  • 1 tsp sea salt
  • 1/4 tsp pepper
  1. Preheat your oven to 375 degrees.  Trim the stem of the squash off and then slice in half lengthwise.  Scoop out the seeds and pulp with a spoon and place cut side up on a baking sheet.  Drizzle a little coconut oil on the squash and use your hands to coat the flesh evenly.  
  2. Bake at 375 for about 45-50 min (depending on size of squash) or until the flesh is tender enough to easily scoop out.
  3. When the squash is baking, cut your onions, garlic & ginger up.  When the squash has about 10 min. remaining to bake, heat 1 tbsp. coconut oil on med. heat in a large stockpot.  Add the curry paste, ginger, and garlic and stir for a minute or so until fragrant to infuse the oil.  Add the chopped onion and continue stirring until onions are translucent.

  4. When the squash is done, use a spoon to scoop the flesh of the squash into the stockpot. Pour in broth and coconut milk, add the salt and pepper, and give it a good stir. Increase heat to high. When soup begins to boil, cover and reduce heat to low. Simmer 25-30 min. to allow flavors to meld. When soup is done, add in the lime juice.

  5. To puree the soup you can either do it straight in the stockpot with an immersion blender, or use an old school blender. Because this recipe makes quite a bit of soup, if you use a traditional blender, you will probably need to puree it in 2 batches.

Make sure you read labels carefully and buy broth that is gluten free if you are gluten sensitive.  

The post Curried Butternut Squash Soup appeared first on Belly Mind Soul.



This post first appeared on Belly Mind Soul, please read the originial post: here

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