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Coconut Curry Butternut Squash Soup

A Thai twist with coconut milk and curry to a  traditional roasted butternut squash soup.

Course Lunch
Cuisine American
Keyword Coconut Curry Squash Soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 servings
Author Pot of Gold Blog

Ingredients

  • 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

Instructions

  1. 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.

  2. 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. 

  3. 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.