Coconut Curry Butternut Squash Soup Coconut Curry Butternut Squash Soup

Coconut Curry Butternut Squash Soup | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei

Sweet-tasting butternut squash is the perfect foil for spicy curry paste. If you want an extra-velvety texture, strain the soup after puréeing.

  • Prep time 15 minutes
  • Total time 30 minutes
  • Portion size 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion , diced
  • 2 tablespoons Thai Green Curry Paste (recipe under Method)
  • 5 cups cubed seeded peeled butternut squash
  • 1 can (398 mL) coconut milk
  • 1 teaspoon salt
  • Fresh cilantro leaves (optional)

Method

In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion until softened, about 4 minutes. Stir in curry paste; cook for 2 minutes. Add squash; cook, stirring, for 1 minute. Pour in 6 cups water; bring to boil.

Reduce heat to medium; cover and simmer until squash is very tender, 18 to 20 minutes. Working in batches, purée soup in blender until smooth. Wipe pan clean; return soup to same pan over medium-high heat. Stir in 1 cup of the coconut milk and the salt; simmer until warm, 3 to 5 minutes. Divide among serving bowls; lightly drizzle with remaining coconut milk. Garnish with lime wedges and cilantro (if using).

Get the recipe: Thai Green Curry Paste

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 455 mg
  • Sugars 6 g
  • Protein 3 g
  • Calories 246
  • Total fat 18 g
  • Potassium 664 mg
  • Cholesterol 0 mg
  • Saturated fat 13 g
  • Total carbohydrate 23 g

%RDI

  • Iron 24
  • Fibre 0.0
  • Folate 20
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 172
  • Vitamin C 50
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Coconut Curry Butternut Squash Soup

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