Soup is one of my favorite things about fall. It’s such an easy, filling, healthy dinner, and by the time the leaves start falling, I’m so ready to work it back into my meal rotation.
This recipe is a bit of a twist on traditional butternut squash soup. I was just going to do a curried version, but then I noticed I had a can of coconut milk and thought, I wonder if that would be good? It was.
The coconut is super mellow and you almost don’t notice it until the last second of each bite. And it works great with the savoriness of the curry.
Hope you like it!
Curried Coconut Butternut Squash Soup
Prep time: 1 hour, 15 min | Cook time: 55 min | Ready in: 1 hour, 15 min
1 medium butternut squash
1 tablespoon olive oil
1 medium yellow onion
3 cloves garlic
2 tablespoons curry
1 5-ounce can unsweetened coconut milk
1/2 teaspoon salt (or to taste)
2 cups vegetable stock
1 cup cashews
2 cups non-dairy milk (hemp, almond, etc.)
- Pre heat oven to 350 degrees Fahrenheit.
- Soak cashews in water for 1 hour. Drain.
- While the cashews are soaking, slice the ends off the squash and cut squash in half (or quarters), exposing the inside. Scoop out the seeds. Set pieces in a roasting pan with the outside up, and bake for 35-50 minutes, until very soft and easy to pierce with a fork. Peel skins off.
- Dice onion and garlic.
- While squash is cooking, pour olive oil into a medium skillet over medium heat, then add onion and garlic. Cook for 2 to 3 minutes, until onions have softened.
- Stir curry into onions and garlic. Remove from heat.
- In a blender (or using a immersion blender in a large soup pot), process cooked squash, onion mixture, salt, stock, and coconut milk until smooth. Pour into a large pot and heat on the stove top over medium-low heat.
- In a blender process soaked cashews and non-dairy milk until smooth. Stir into soup and stir, cooking until heated through.
NOTE: You can skip the cashew cream if you like. If you do, you may want to add a little more stock so the soup doesn’t get too thick.