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Coconut Curry Roasted Butternut Squash Soup

Here's how you make Coconut Curry Roasted Butternut Squash Soup
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  • Servings: 4
  • Prep: 15m
  • Cook: 70m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 pound butternut squash (split, seeds removed)
  • 2 tablespoons oil, divided (olive oil)
  • 2 teaspoons salt (divided)
  • 1 cup carrot, chopped
  • 1 cup yellow onion, chopped
  • 2 teaspoons curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 can (14 ounce) coconut milk
  • 4 cups vegetable stock
  • Fresh thyme, for garnish (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat oven to 350F.

  • Step 2: Drizzle 1 tablespoon olive oil on butternut squash and sprinkle with 1 teaspoon salt. Place cut side down on cookie sheet. Roast until tender, about 45 minutes.

  • Step 3: Scoop cooked squash from shell and set aside.

  • Step 4: Heat 1 tablespoon olive oil over medium-high heat in a large soup pan. Add carrots and onion to pot with 1 teaspoon salt. Sauté until tender. Add curry powder, garam masala and cumin, stirring to coat onion and carrots.

  • Step 5: Stir in coconut milk, stock and squash.

  • Step 6: Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 - 20 minutes.

  • Step 7: Puree soup in a blender in batches or use a stick blender.

  • Step 8: Return to pan and bring back to heat.

  • Step 9: Serve. Garnish with fresh thyme if desired.

We hope you enjoy this recipe!

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