Description
A creamy, warming, and naturally dairy-free soup made with butternut squash, coconut milk, and mild yellow curry powder. Ready in 30 minutes, this one-pot meal is perfect for busy weeknights and is kid-approved.
Ingredients
Scale
- 1 large butternut squash (about 3–4 lbs / 1.5 kg), peeled and cubed into 1-inch pieces
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon coconut oil or olive oil
- 2 tablespoons yellow curry powder
- 2 cups vegetable broth (low-sodium)
- 1 can (14 oz / 400ml) full-fat coconut milk
- 1 tablespoon maple syrup
- 1 tablespoon fresh lime juice
- 1 teaspoon salt (or to taste)
- Black pepper (to taste)
- ½ teaspoon red pepper flakes (optional)
Instructions
- Prep the vegetables: Peel and cube the butternut squash, dice the onion, mince the garlic, and grate the ginger.
- Sauté the aromatics: Heat coconut oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until soft. Add garlic and ginger, cooking for another minute until fragrant.
- Toast the spices: Add the curry powder to the pot and stir for 30-60 seconds to release essential oils.
- Simmer: Add the cubed squash, vegetable broth, and maple syrup. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the squash is fork-tender.
- Add coconut milk: Stir in the full-fat coconut milk and let it warm through for about 2 minutes. Do not let it boil vigorously.
- Blend: Remove from heat and use an immersion blender to blend the soup until completely smooth. Alternatively, blend in batches using a regular blender.
- Season and serve: Stir in the lime juice. Taste and adjust salt and pepper as needed. Serve hot with optional garnishes like roasted pumpkin seeds, fresh cilantro, or crusty bread.
Notes
This soup tastes even better the next day as flavors meld. It can be stored in the fridge for up to 4 days or frozen for up to 3 months. If using frozen squash, add an extra 5 minutes to simmering time. Ensure curry powder and broth are certified gluten-free if needed. Use full-fat coconut milk for best texture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 12
- Fat: 14
- Saturated Fat: 11
- Carbohydrates: 35
- Fiber: 7
- Protein: 6
Keywords: butternut squash soup, coconut curry soup, dairy-free, vegan, gluten-free, one-pot meal, quick dinner, healthy soup, fall recipes, winter comfort food