This Curried Coconut Squash Soup is jam-packed with aromatic 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I originally made a variation of this soup years ago when I first started the blog.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! I recently remade it and took these beautiful new and improved photos. The recipe, however, has truly stood the test of time. It’s simple to make, but you wouldn’t be able to tell by the flavour. Keep this in your fall/winter rotation, I promise you’re going to love it!
As an added bonus, this recipe is also 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). It also happens to be a terrific source of the antioxidant beta-carotene.
Homemade Soup Recipes
If you’re looking for more soup inspiration check out My Favourite Soup Recipes. Of course, Granny’s Borscht (also in the cookbook) is also one of my favs to make when the weather gets chilly and is also naturally gluten free and vegan… so long as you skip the whipping cream at the end, of course!
Curry Coconut Squash Soup
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.
- 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)
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.
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.
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.
*substitute another variety of squash such as buttercup, acorn or sugar pumpkin if desired.