Whew, that name is a mouthful–but I couldn’t think of a shorter one for it. I really want you to know that there’s a beautiful love triangle of coconut, curry, and butternut squash inside this bowl. That way, you know right off the bat that this isn’t one of those sweet, nutmeggy, gentle-as-can-be bowls of soup.
This soup has a kick to it.
A kick that is softened quite nicely by coconut milk and butternut squash that has been roasted long enough to turn it doubly sweet.
Sweet-butternut-spicy-curry-smooth-coconut-tangy-yogurt-and-savory-garlic-soup.
Maybe that’s a better name?
Coconut Curry Butternut Squash Soup (serves 6-8)
- 1 T olive oil
- 1/2 large onion
- 2-3 cloves garlic
- 1 t curry powder
- 1/4 t ground ginger
- 1/4 t cayenne pepper
- 1 t salt
- 1 large butternut squash, roasted (see below)
- 1 can coconut milk (I believe mine was light)
- 1/2 C plain yogurt
- 1-2 C milk (I used skim)
Start by roasting the squash. I like to cut the butternut squash in half length-wise, scoop out the seeds, and lay it facedown on a lightly oiled baking sheet (or lightly oiled foil) for about 40 minutes at 350 degrees. It should be fork-tender and the sweetness nicely concentrated when it’s done. It’s also super easy to peel the skin off once baked. For the soup, peel off the skin and roughly chop the flesh.
To start the soup, mince the onion and garlic and sauté in a large soup pot over medium heat until softened and starting to brown. Add the spices and salt and cook for a minute or two until it starts to smell super fragrant.
Combine the rest of the ingredients except the milk and puree–I like to use an immersion blender for soups because the clean-up is so simple.
Slowly add the milk until the soup reaches the consistency you want.
NOTE: If using fat-free yogurt, make sure you take the soup off the heat first and even let it cool down a little bit before adding the yogurt. Without the fat to protect the proteins, the yogurt will curdle if added at too high heat. It will reheat just fine, though.
Enjoy this soup! Fritz doesn’t like food that is too spicy, and this was easily within his manageable threshold. If you aren’t sure, save the cayenne for last and add it a little at a time.
I can’t write a blog post on September 11th without mentioning it. My thoughts and prayers continue to be with those who gave their lives for our country, their families, and people continuing to protect the freedoms that I usually take for granted. Our country may not be perfect, but today it’s easy to realize how blessed I am.
A difficult transition, but it’s also the two-year anniversary of my blog. Can’t believe it’s been so long!
Lastly, my friends at work left me a little note today:
What are your weird work habits?
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Susan
September 12, 2012 at 9:13 am (UTC -4) Link to this comment
Oh my! A lovely soup … and one I shall be making to have with some crackers crackers crackers … don’t you just love Fall and the weather changes that make warm soup and crackers a main meal?
PS Good to see you back from vacation! hope it was a goodie!
Jolene (www.everydayfoodie.ca)
September 25, 2012 at 7:23 pm (UTC -4) Link to this comment
This soup looks and sounds incredible! I love all the ingredients, so together I assume it would be fabulous. Bookmarking this one for the next cool day
Lauren Zietsman
September 30, 2012 at 9:20 pm (UTC -4) Link to this comment
Hope you like it!
Ann
October 12, 2012 at 1:13 pm (UTC -4) Link to this comment
So, I really thought I didn’t like squash. So when I got one from a friend, I had no idea what to do with it. I decided to look up random butternut squash recipes online, and something about yours spoke to me. I made it (it was quite easy), and OMG!!!! This was amazing!!! The flavor, the color, and the texture were all incredible. What a great combination. I will never look at any kind of squash the same way ever again. Thank you!!!
Lauren Zietsman
October 25, 2012 at 10:28 am (UTC -4) Link to this comment
So glad I could convert a squash hater–at least for a day!
Amanda
October 16, 2012 at 1:46 pm (UTC -4) Link to this comment
Ooh. Curry and coconut milk are trigger words for me. I’m thinking this might be good with pumpkin in place of the butternut squash (since I’ve got lots of pumpkins in my garden, and no butternut squash).
Fall adventures: Outdoors and in the kitchen « Pursuit of Health and Happiness
September 23, 2012 at 7:41 pm (UTC -4) Link to this comment
[...] we made coconut curry butternut squash soup, I’ve been craving this soup since I saw it posted here. It turned out amazing, I could eat it every [...]