I’m not sure where this recipe came from, however the minute I saw it I knew I had to try it. I love butternut squash and butternut squash soup and am always trying new recipes. This coconut curry butternut squash soup is a keeper! I love recipes where you just combine everything in one pot.
If you want to make this recipe vegan just use vegetable broth instead of the chicken broth. Omit the sugar and make it even healthier!
Coconut Curry Butternut Squash Soup
Ingredients:
2 Butternut Squash
2 ½ cups of homemade broth, I used chicken although you could use vegetable
1 cup of coconut milk
¼ cup sweet chili sauce
2 tsp – 1 Tbsp curry powder (or more according to your preference)
1 tsp grated ginger
Juice from 1 lime
¼ cup brown sugar (I liked the soup without the added sugar)
Directions:
Preheat your oven to 400 degrees. Cut the butternut squash in half and remove the seeds. Place the squash on a baking sheet and roast for 30-45 minutes, or until very soft. Scoop the squash pulp into a soup pot with the remaining ingredients.
Use an immersion blender to puree the soup to your liking. If you don’t have an immersion blender you can use a regular blender.
Serve hot. If the soup is too thick for your liking add a little milk to thin to the consistency you like. This soup also freezes well.
Next time you’re wanting to make a butternut squash soup recipe you haven’t tried before make this delicious butternut squash soup. If would be make a perfect lunch for a cold winter day or add a salad and a loaf of bread and enjoy a simple supper.
Nancy on the Home Front 