Curried Butternut Squash Soup
Warm, comforting and filled with flavor, Curried Butternut Squash Soup is the perfect bowl of goodness. It’s velvety smooth, completely dairy free (thank you coconut cream!) and elevated by the aromatic curry. Serve for a cozy lunch or as a starter for dinner.
Jump to RecipeIngredients
Organize the ingredients – white onion, butternut squash, sweet potatoes, ginger, curry powder, kosher salt, and ground pepper, vegetable broth, and coconut cream (or coconut milk) and olive oil.
Cooking the Soup Base
Heat oil in a large pot over medium heat and add onion. Cook until soft, approximately 4 minutes. Next add butternut squash, sweet potatoes, ginger, and curry powder. Cook for 10 minutes. Then add the liquids – the vegetable broth and coconut cream (or milk). Cover pot and simmer for 30 minutes over medium low heat.
Blending the Soup into a Smooth Consistency
Let soup cool slightly and then either place soup in a blender or use an immersion blender to blend soup until smooth, approximately 3 mins. Then reheat soup to desired temperature.
Curried Butternut Squash Soup
Ladle soup into bowls and garnish as desired or serve as is. Some garnish suggestions…chili crisp oil, fresh herbs, crushed nuts (your favorite), drizzle of olive oil, etc
Curried Butternut Squash Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium-sized white onion chopped
- 4 cups butternut squash peeled and chopped, I buy packaged, pre-chopped to save time and energy
- 2 medium-sized sweet potatoes or yams peeled and cut into cubes (regular russet potatoes can also be used or a combination of both), approximately 1 1/2 cups
- 1 2" piece of fresh ginger grated or minced(approx.1 teaspoon)
- 1 1/2 teaspoons curry powder more to taste
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground pepper
- 3 cups vegetable broth
- 1/2 can coconut milk or cream (one can is usually 13.5 fl ounces)
- Garnish options: chili crisp oil, fresh herbs, crushed nuts (your favorite), drizzle of olive oil, etc
Instructions
- Heat oil in a large pot over medium heat and add onion. Cook until soft, approximately 4 minutes.
- Next add butternut squash, sweet potatoes, ginger, and curry powder. cook for 10 minutes.
- Then add the liquids – the vegetable broth and coconut cream or coconut milk. Cover pot and simmer for 30 minutes over medium low heat. Let soup cool slightly.
- Transfer soup to a blender or in the same pot use an immersion blender to blend soup until smooth, approximately 3 mins. Then reheat soup to desired temperature.
- Ladle into bowls and garnish as desired or serve as is.
Recipe shared by Stephanie and modified by me.
If you like this recipe, you may also like these GFchow recipes. Roasted Butternut Squash Salad with Warm Cider Vinaigrette, Carrot Ginger Soup, and Curried Egg Salad with Currants and Chives.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
