Coconut Curry Butternut Squash Soup Recipe
Coconut milk, curry and cumin really compliment the flavor of the butternut squash in this savory soup. This may be my new favorite way to eat butternut squash. Even my husband, who is not a fan of squash, requested a second bowl. And speaking of bowls, isn’t this pumpkin bowl adorable? I got this at Pier One, what a perfect setting for Thanksgiving!
1 tsp olive oil
1/2 tsp roasted cumin
1/2 medium onion, minced
2 cloves garlic, minced
16 oz (about 2 cups) chopped peeled butternut squash
3 cups fat free vegetable or chicken broth
salt and fresh pepper to taste
chopped fresh cilantro (optional)
Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.
Keywords: Coconut Curry Butternut Squash Soup