This Curried Coconut Squash Soup is jam-packed with complex curry flavour and comes together in under an hour: now that’s my kind of soup!
I originally made a variation of this soup years ago when I first started the blog. I needed a quick soup recipe for a photo shoot I was doing, scrolled back to that long-lost page and well, gasped (actually it was more of a laugh). At how ugly the picture was haha! No seriously guys, you need to go check it out. I could change it but I feel like I need the occasional reminder that I have indeed improved over the years (still so much more room to grow). Us gals are just too darned hard on ourselves! So yeah, the ugly soup picture will stay for at least awhile.
In any case, I made a variation of the soup that reduced the cooking time and wasn’t so heavy. I’ve made it twice in the past week and it’s an absolute hit! It’s gluten free (just watch the ingredients that you use if you’re gluten sensitive as some spices and stocks etc can have gluten hiding in them, it depends on the brand) and vegan (just use the vegetable stock option) and bursting with the beta carotene!
If you’re looking for more soup inspiration that won’t take all day to cook, check out this recipe for my Cheater Chicken Noodle Soup or this simple Lentil Soup (again, pardon the picture, you’ll see what I mean) for a hearty meal in a snap! Granny’s Borscht is also one of my favs to make when the weather gets chilly and it totally gluten free and vegan… so long as you skip the whipping cream at the end of course!
Happy Friday my friends, I hope your weekend is safe and full of awesomeness!
Curry Coconut Squash Soup
This curried coconut squash soup is so rich and complex but comes together in under an hour! You can make it ahead of time and store it in the refrigerator, making it a perfect soup to serve as an appetizer for your next dinner party.
- 2 tablespoons extra virgin olive oil
- 3 cups chopped yellow onion (2 medium)
- 3 cloves crushed garlic
- 1 cup chopped tomatoes (skin and seeds left intact)
- 2 1/2 tablespoons grated fresh ginger
- 1 teaspoon dry coriander
- 1 teaspoon turmeric
- 1 teaspoon Madras curry powder
- 1 teaspoon cumin
- 2 pounds peeled and cubed butternut squash* (1/2" cubes, about 6 cups)
- 4 cups vegetable or chicken stock
- 2 400ml cans full-fat coconut milk
- 1-2 tablespoons fresh lime juice (to taste)
- salt and pepper to taste
- coconut milk or coconut cream for garnish (optional)
Heat a large pot over medium-low and add the onions. Cook until the onions are soft and transparent, 3-4 minutes. Add the garlic, tomatoes, ginger, coriander, turmeric, curry powder and cumin. Cook until the tomatoes soften and the mixture is fragrant, around 5 minutes, stirring regularly.
Add the squash and stock, turn the heat to medium, and bring to a simmer. Cover the pot, reduce the heat to a simmer, and cook until the squash is very soft, around 30-40 minutes. Remove from the heat and add the coconut milk.
Using an immersion blender, blend the soup until it is smooth. Add the lime juice and season with salt and pepper. Stir and garnish with extra coconut milk or coconut cream if desired. Will keep in the fridge for up to 4 days.
*substitute another type of squash such as buttercup, acorn or sugar pumpkin if desired.