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To make Coconut Curry Butternut Soup, you need these key ingredients: - 1 medium butternut squash, peeled and diced into 1-inch cubes - 1 can (400 ml) full-fat coconut milk - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, finely minced - 2 tablespoons red curry paste (adjust to taste) - 4 cups vegetable broth (homemade or store-bought) - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - Salt and freshly ground black pepper to taste - 2 tablespoons extra-virgin olive oil - Fresh cilantro, chopped, and lime wedges for garnish You can add these optional ingredients to boost flavor: - A pinch of chili flakes for heat - Carrots or sweet potatoes for extra sweetness - A splash of soy sauce for depth - Fresh lime juice to brighten the taste This soup is vegan and gluten-free. The main ingredients are plant-based. The coconut milk gives it creaminess without dairy. Use gluten-free broth if needed. This makes the soup friendly for many diets. If you want protein, consider adding chickpeas. They mix well and keep it vegan. {{ingredient_image_2}} First, you need to get your ingredients ready. Grab a medium butternut squash. Peel it and cut it into 1-inch cubes. This helps the squash cook evenly. Next, chop one medium onion finely. Mince two cloves of garlic and one tablespoon of fresh ginger. These add a nice flavor. Measure two tablespoons of red curry paste. This paste gives the soup its rich taste. Finally, gather your spices: one teaspoon of ground turmeric and one teaspoon of ground cumin. Don’t forget the salt and black pepper for seasoning! Now, let’s cook! Grab a large pot and heat two tablespoons of extra-virgin olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté for about 3-4 minutes. You want the onion to be soft and translucent. Next, add the minced garlic and ginger. Cook for another 1-2 minutes. You’ll love the aroma that fills your kitchen. Then, stir in the red curry paste, turmeric, and cumin. Sauté for one more minute to awaken those spices. Now, it’s time to add your butternut squash. Pour in four cups of vegetable broth and bring the mix to a boil. Once boiling, lower the heat and cover the pot. Let it simmer for 20-25 minutes. Check if the squash is tender by piercing it with a fork. After the squash is tender, remove the pot from heat. Stir in the can of full-fat coconut milk. This gives the soup a creamy texture. Use an immersion blender to blend the soup until it's smooth. If you don’t have one, carefully transfer the soup to a regular blender in batches. Return it to the pot when done. Put the pot back on low heat. Season your soup with salt and black pepper to taste. Warm it through for a few minutes before serving. Enjoy your cozy and flavorful Coconut Curry Butternut Soup! When picking a butternut squash, look for one that feels heavy. The skin should be smooth and tan. Avoid any squash with soft spots or blemishes. A fresh squash will be firm and feel solid in your hands. If you can, select a squash that has a long neck. This part has more flesh and less seed, giving you more soup! The red curry paste in this soup can be adjusted to fit your taste. If you like it mild, start with one tablespoon. You can always add more later. For a spicier kick, use two tablespoons or even more! Just remember that the heat builds as it cooks. Taste the soup before serving to find your perfect spice level. If you have leftover soup, store it in an airtight container. It will stay fresh in the fridge for about three days. To reheat, simply warm it on the stove over low heat. Stir gently to keep it smooth. If the soup thickens too much, add a splash of vegetable broth or water. You can also freeze it for up to three months. Just let it cool before placing it in freezer-safe bags. Always label the bags with the date for easy tracking! Pro Tips Choose the Right Squash: Select a butternut squash that feels heavy for its size and has a smooth skin. This ensures maximum flavor and sweetness. Adjust the Spice Level: The red curry paste can vary in heat. Start with a smaller amount and add more to taste, allowing you to control the spice in your soup. Blend for Creaminess: For a super silky texture, make sure to blend the soup thoroughly. An immersion blender is ideal, but a regular blender works just as well in batches. Garnish Wisely: Fresh cilantro and a squeeze of lime not only enhance the presentation but also elevate the flavors, making each bite more refreshing. {{image_4}} You can add protein to your soup for extra nutrition. Chickpeas work great here. They add texture and a nice bite. Just drain and rinse a can of chickpeas before adding them to the pot. If you prefer chicken, use cooked, shredded chicken. Stir it in after blending the soup. Both options make the dish heartier and more filling. Feel free to mix in different spices or herbs. Try adding a pinch of cinnamon for warmth. Cardamom can bring a fragrant touch. You can also swap the red curry paste for green curry paste for a different flavor. Fresh herbs like basil or mint can add a fresh note. Just sprinkle them on top before serving. Some folks love a creamy soup, while others prefer it chunky. If you like it creamy, blend it all until smooth. For a chunkier version, blend just half of the soup. This keeps some squash pieces intact. Both styles taste amazing and fit different moods. Choose what you like best! Store your Coconut Curry Butternut Soup in airtight containers. Let it cool completely before sealing. Use glass or plastic containers that can handle both cold and heat. This keeps the soup fresh and prevents spills. To freeze the soup, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Seal tightly, label with the date, and freeze. For thawing, place the soup in the fridge overnight. Reheat it on the stove over low heat, stirring often. When stored in the fridge, your soup lasts about 4 to 5 days. If it smells sour or looks discolored, it’s time to toss it. Always trust your senses. If you see any mold, do not eat it. Yes, you can use other milks if needed. Almond milk or soy milk works well. However, these choices will change the soup's taste and creaminess. Coconut milk adds a rich flavor and smooth texture. If you skip coconut milk, consider adding a splash of lemon juice for brightness. You can enjoy this soup with many sides. Here are some great options: - Crusty bread: Perfect for dipping. - Rice: Steamed jasmine or brown rice adds heartiness. - Salad: A light green salad refreshes the meal. - Naan: This Indian bread complements the soup's spices. Any of these will make your meal feel complete and cozy. To adjust the spice level, you can change the red curry paste amount. For a spicier taste, add more paste. If you prefer a milder soup, reduce the paste. You can also add extra ingredients like lime juice or sugar to balance the heat. Tasting as you go helps you find the perfect flavor. This blog post explored how to make Coconut Curry Butternut Soup with key ingredients and helpful tips. You learned how to prepare, cook, and blend flavors for a delicious meal. I shared storage advice and common variations to fit your taste. In closing, perfect your soup by experimenting with spices and ingredients. Enjoy creating your own unique version!

Coconut Curry Butternut Soup

A creamy and flavorful soup made with butternut squash and coconut milk, infused with aromatic spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and diced into 1-inch cubes
  • 1 can full-fat coconut milk (400 ml)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely minced
  • 2 tablespoons red curry paste
  • 4 cups vegetable broth
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • to taste salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • to garnish fresh cilantro, chopped
  • to serve lime wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes, or until the onion is softened and translucent, stirring occasionally to prevent burning.
  • Add the minced garlic and ginger to the pot, cooking for an additional 1-2 minutes until fragrant, ensuring the garlic does not brown.
  • Incorporate the red curry paste, ground turmeric, and ground cumin into the mixture, stirring to coat the onions evenly and sauté for another minute to awaken the spices.
  • Add the diced butternut squash and pour in the vegetable broth. Increase the heat to bring the mixture to a boil, then reduce heat to low and cover. Allow it to simmer for about 20-25 minutes, or until the squash is tender when pierced with a fork.
  • Once the squash is tender, remove the pot from heat. Stir in the coconut milk until fully combined. Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the mixture in batches to a traditional blender, then return to the pot.
  • Place the pot over low heat and season the soup with salt and freshly ground black pepper to taste. Let it warm through for a few minutes, stirring gently.
  • Serve the soup hot in bowls, garnished with a generous sprinkle of chopped fresh cilantro and a lime wedge on the side for an added burst of zest that elevates the flavors!

Notes

Adjust the red curry paste to taste for desired spiciness.
Keyword butternut squash, coconut, curry, soup, vegetarian