Spiced Butternut Squash Soup with Coconut Cream Swirl
Recipe Introduction
Quick Hook
Fancy a bowl of sunshine on a gloomy day? Have you ever tried curried butternut squash soup ? Honestly, it is a taste sensation! The warmth of the spices and the sweetness of the squash are a winning combo.
Brief Overview
This butternut coconut curry soup has roots in both traditional autumn flavors and exotic spice blends. It's a super easy recipe to make.
Prep takes about 20 minutes. Cooking time is around 45 minutes. This recipe yields 6-8 servings.
Main Benefits
This soup is packed with Vitamin A, thanks to the butternut squash! It’s the perfect comfort food for a cold autumn evening.
What makes this spiced butternut squash soup recipe special is the balance of sweet and savory.
Why You'll Love This Soup
This isn't just any soup. It's a hug in a bowl! I remember the first time I made this. It was pouring rain outside.
The butternut coconut soup filled my kitchen with the most amazing aroma. Honestly, it lifted my spirits instantly! Each spoonful is creamy, flavourful, and totally satisfying.
This easy butternut soup is a game changer.
Get Ready for Autumn Magic
Think of crispy leaves, cozy sweaters, and a warm bowl of curry butternut squash soup . I’m betting that sounds pretty good, right? This autumn squash soup recipe is more than just a meal; it's an experience.
The roasted butternut squash soup curry creates a depth of flavour.
What Makes This Soup Special
What makes this recipe stand out is its simplicity and flavour. You don't need to be a Michelin star chef to nail this one.
It all comes together so quickly. The addition of coconut milk butternut squash soup makes it extra creamy. Plus, it’s totally vegan curried butternut squash soup friendly if you use vegetable broth.
Honestly, give it a whirl you won’t regret it!
Ingredients & Equipment: Let's Get Started!
Right, so you fancy making this epic curried butternut squash soup ? Ace choice, my friend. First things first, let's gather our bits and bobs.
Don't worry, it's all pretty straightforward. Honestly, even if you’re a bit of a clumsy cook (like I sometimes am!), you'll nail this.
Main Ingredients: The Good Stuff
Okay, for the soup itself, you'll need:
- 1 large butternut squash ( 2 lbs or 900g ). Look for one that feels heavy for its size. Give it a tap, it should sound kinda hollow. That means it's ripe.
- 2 tablespoons of olive oil ( 30ml ). Extra virgin if you're feeling fancy, regular is just grand too.
- 1 large onion, chopped. (about 1 cup or 150g ). Any old onion will do, yellow or white is perfect.
- 2 cloves of garlic, minced. Fresh is always best, but the jarred stuff is fine in a pinch.
- 1 inch of ginger, grated. ( 1 tbsp or 15g ). Fresh ginger is zingy and amazing.
- 1 tablespoon of curry powder. Your choice, mild or hot. I like a bit of a kick!
- ½ teaspoon each of ground cumin and ground coriander. These add warmth.
- A pinch of red pepper flakes (optional). For a little extra oomph .
- 4 cups of vegetable broth ( 1 liter ). Low sodium is always a good shout.
- 1 can of coconut milk ( 13.5 oz or 400ml ). Full fat gives you a richer Butternut Coconut Curry Soup , but light works too.
- Salt and pepper to taste. Don't be shy!
For the Coconut Cream Swirl (totally optional, but so worth it):
- ¼ cup of canned coconut cream ( 60ml ), refrigerated overnight. This makes it super thick and luxurious for the Butternut Squash Soup With Coconut Cream .
And finally, for garnish (also optional):
- Toasted pumpkin seeds. For a bit of crunch.
- Fresh cilantro, chopped. Adds a lovely freshness.
- A drizzle of olive oil. 'Cause why not?
Seasoning Notes: Spice It Up
The curry powder is the star here. Honestly, it’s the base of the spiced butternut squash soup recipe . Cumin and coriander add depth.
The red pepper flakes? They are a fun touch. They make it vegan curried butternut squash soup . If you are missing coriander seeds, add a little curry.
You know? Just play with it. It's only soup, after all.
Equipment Needed: Simple Tools
You'll need:
- Baking sheet. For roasting the squash.
- Large pot or Dutch oven. A big pan will do!
- Immersion blender. Careful blending hot liquids. A jug blender works too, but do it in batches. Trust me on this. I learned the hard way. Soup everywhere!
- Measuring cups and spoons. Obviously.
- Knife and cutting board. For chopping and dicing.
Honestly, that's it. No fancy gadgets required for this easy butternut soup . Now get your apron on and let's get cooking this roasted butternut squash soup curry ! You are going to love it, and it is a really good choice in autumn squash soup recipes !
Okay, let's get this curried butternut squash soup recipe moving! I'm buzzing to share this with you because, honestly, it's a game changer.
Perfect for a chilly night in, it's proper comfort food. So, ditch the ready meals, and let's get cracking!
Cooking Method: Roasting Your Way to Awesome Soup
Roasting the butternut squash is the key to unlocking deep, sweet flavor. Trust me, don't skip this step! It's the base for a spiced butternut squash soup recipe that will have everyone begging for more.
Prep Steps: Mise en Place, innit?
First things first, get your mise en place sorted. Peel, deseed, and cube that butternut squash. Chop your onion, mince your garlic and grate your ginger.
Having everything ready will save you time and stress. Safety wise just don't chop your fingers off!
step-by-step Process: Let's get Cooking!
- Toss the cubed squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet.
- Roast at 400° F ( 200° C) for 25- 30 minutes. Look for tender squash with slightly caramelized edges.
- Sauté onions, garlic, and ginger in olive oil. Make sure to add them until they are softened and fragrant!
- Add spices, then simmer with broth until the squash are soft.
- Blend carefully until smooth. Use either a regular blender or an immersion blender.
- Stir in coconut milk.
Pro Tips: Level Up Your Soup
Roasting brings out the best flavor. Do not skip this step to maximise the flavour in this Butternut Coconut Curry Soup .
Don't be shy with the spices. Seasoning is key, so keep tasting and tweaking!
Fancy making it ahead? You can totally roast the squash in advance. Just keep it in the fridge until you're ready to go. You can have Easy Butternut Soup any time!
There you have it, a really vegan curried butternut squash soup . It's a super satisfying way to use that orange squash.
Now grab your ladle and get ready to enjoy some Autumn Squash Soup Recipes !
Right, let's get down to brass tacks. Here are a few extra bits and bobs to make your Curry Butternut Squash Soup experience even better.
I’ve learned a thing or two along the way, you know?
Recipe Notes: The Nitty Gritty
Plating Like a Pro: Serving Suggestions
Okay, so you've got this gorgeous Butternut Coconut Curry Soup . Now, how do you make it look as good as it tastes? Honestly, presentation matters!
- Think about a swirl of coconut cream on top. It adds that extra touch of decadence.
- Toasted pumpkin seeds are your friend. They offer a nice crunch and look fancy.
- A simple side salad cuts through the richness. A classic green salad is a winner.
- If you are feeling ambitious, some grilled cheese croutons are a game changer.
Keep It Fresh: Storage Tips
So you've made a big batch of Easy Butternut Soup . Ace! Here’s how to keep it tasting tip-top.
- Refrigeration: Store leftover soup in an airtight container in the fridge. It'll keep for about 3-4 days.
- Freezing: Fancy saving some for a rainy day? Freeze it! Pop it in freezer safe containers, leaving a bit of room at the top. It's good for up to 2-3 months.
- Reheating: Gently reheat on the hob or in the microwave until piping hot. Sorted!
Mix It Up: Variations
Want to put your own spin on this Roasted Butternut Squash Soup Curry ? Go for it!
- Vegan Curried Butternut Squash Soup : Make sure you’re using a vegan friendly broth, that way the recipe continues to be vegan.
- Seasonal Swaps : Swap the butternut squash for sweet potato. Or, for an Autumnal twist, add a diced apple while roasting.
Know Your Food: Nutrition Basics
Alright, let's break down the good stuff in this Autumn Squash Soup Recipes .
- Each serving is packed with vitamins and fibre, thanks to the butternut squash.
- Coconut milk adds healthy fats and a creamy texture.
- The curry spices are full of antioxidants.
Honestly, this Spiced Butternut Squash Soup Recipe is a winner. It's easy to make, tastes amazing, and is good for you too! So, what are you waiting for? Get cooking! The aroma of Coconut Milk Butternut Squash Soup wafting through your kitchen this evening.
You deserve it.
Frequently Asked Questions
Can I make this curried butternut squash soup ahead of time? I'm trying to get a jump on dinner, like a proper Blue Peter presenter!
Absolutely! This soup is a great make-ahead meal. In fact, the flavors tend to meld and deepen overnight, making it even more delicious the next day. Store it in an airtight container in the fridge for up to 3-4 days. Just give it a good reheat on the hob or in the microwave before serving.
What can I substitute for coconut milk in the curried butternut squash soup? I'm not a big fan, or I haven't got any!
No worries, there are a few options! For a richer, non-vegan alternative, you can use heavy cream or half and-half. For a lighter option, try cashew cream (soak raw cashews in hot water for 30 minutes, then blend until smooth with fresh water). Just remember to adjust the seasoning to your taste.
How do I store leftover curried butternut squash soup, and how long will it last? I don't want it going off like that milk I forgot about in the back of the fridge!
To store leftover curried butternut squash soup, allow it to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days. You can also freeze it for longer storage up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
Is there a way to make this curried butternut squash soup spicier? I like a bit of a kick, like a proper vindaloo!
Definitely! There are several ways to crank up the heat. You can add a pinch of red pepper flakes to the soup while it simmers, or finely chop a fresh chili pepper (like a Scotch bonnet, if you're feeling brave!) and sauté it with the onions and garlic.
A dash of hot sauce or a pinch of cayenne pepper will also do the trick.
My soup is too thick! How do I thin out this curried butternut squash soup without losing the flavour?
Easy peasy! Simply add a little more vegetable broth (or even water) to the soup while it's simmering, a little at a time, until it reaches your desired consistency. Start with about 1/4 cup and stir it in well before adding more.
Taste and adjust the seasoning as needed, since the broth will dilute the flavours slightly.
Can I roast the butternut squash seeds? Like to be a proper recycler, I do!
Absolutely! Roasting butternut squash seeds is a great way to reduce waste and create a tasty snack. Toss the seeds with olive oil, salt, and any spices you like (such as curry powder or smoked paprika).
Spread them on a baking sheet and roast at 300°F (150°C) for 10-15 minutes, or until they are golden brown and crispy, stirring occasionally.
Spiced Butternut Squash Soup With Coconut Cream
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 210 calories |
|---|---|
| Fat | 12g |
| Fiber | 5g |
