Let’s stick with this hot and spicy theme we have going on, because there is no better way to warm up when it’s cold outside than starting on the inside. This creamy, savory, soup will satisfy your cravings while the spicy pop of the seasonings will keep you interested, we are never bored with this soup. Dress this Coconut Curry Butternut Squash Soup up any way you like, but we do have suggestions for our favorite ways to enjoy this dish at the bottom of the recipe.
Grocery List:
- Butternut Squash
- Onion
- Yellow, Red, or Orange Sweet Peppers
- Fresh Garlic Peeled
- Olive Oil
- Greek Seasoning
- Vegetable Broth
- Coconut milk
- Sweet Curry Powder
- Hot Curry Powder
- Lemon Grass
Recipe Tips:
- Can make this as extra spicy or mild as you want by adjusting hte amount of hot curry powder or paste that you use
- A drizzle of full fat coconut milk makes this soup extra tasty
- For an additional flavor complex a tbsp of sesame seed oil drizzled on top is fantastic
A Thai twist with coconut milk and curry to a traditional roasted butternut squash soup.
- 1 large butternut squash peeled and cut into 1 inch cubes
- 1 laege onion quartered
- 2 red, yellow, or orange sweet peppers
- 6 cloves fresh garlic peeled
- 2 tbsp olive oil
- greek seasoning I use Cavender's All Purpose Greek Seasoning
- 2 cups vegetable broth
- 1 can Coconut milk
- 2 tsp sweet curry powser
- 1 tsp hot curry powder can use 1 tbsp Thai red curry paste
- 1 tsp lemon grass
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In large bowl combine squash, onions, peppers and garlic. Drizzle with olive oil and mix until well coated. Spread out onto large baking sheet. Sprinkle generously with salt and greek seasoning. Bake 350 degrees for 90 minutes. Vegetables should be cooked through and browned.
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Remove and let rest until cool enough to handle. Place roasted vegetables in food processor or blender and process until a smooth puree. Pour into stock pot. You may have to blend in two batches.
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To stock pot and pureed vegetable add vegetable broth, curry powder, and lemon grass, Bring to simmer for 10 minutes. Stir in coconut milk. Taste and add additional salt if needed. Serve with a drizzle of cream, cilantro, lime wedge, and green onions if desired.
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