Curry Coconut Squash Soup
This curried coconut squash soup is so rich and aromatic 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.
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cups chopped yellow onion (2 medium)
- 3 cloves garlic (minced)
- 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)
- 3 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)
- cilantro, for garnish (optional)
Instructions
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Heat the olive oil in 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.
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Add the squash and stock, turn the heat to medium, and bring to a simmer. Stir and cover the pot. Reduce the heat to simmer and cook until the squash is very soft, around 30-40 minutes, stirring occasionally. Remove from the heat and stir in the coconut milk.
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Using an immersion blender, carefully blend the soup until it is smooth. Add the lime juice and season with salt and pepper. Stir to combine, ladle into bowls, and garnish with extra coconut milk or coconut cream and fresh cilantro if desired. Store in a covered container in the fridge for up to 4 days.
Recipe Notes
*substitute another variety of squash such as buttercup, acorn or sugar pumpkin if desired.