Picture a steaming bowl of butternut squash soup, its golden hue inviting you with a creamy aroma of coconut and spices.
There’s something incredibly comforting about this simple, yet indulgent dish that warms you from the inside out.
As the butternut squash softens and blends with curry and ginger, it transforms into a smooth, velvety delight.
Gather your ingredients, and let’s bring this cozy soup to life together.
Kitchen Tools Required
- 1 large pot
- 1 blender
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 ladle
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon curry powder
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Cook & Prep Time
To efficiently manage your time while preparing and cooking Butternut Squash Soup with Coconut Milk, follow this detailed timeline:
1. Preparation (15 minutes):
- Read Recipe (5 minutes): Take a few minutes to thoroughly read through the recipe to understand the steps and gather your ingredients and tools.
- Prep Ingredients (10 minutes):
- Peel and cube the butternut squash.
- Chop the onion.
- Mince the garlic.
2. Cooking (45 minutes):
- Heat Oil and Sauté (5 minutes):
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, and sauté until the onion is translucent.
- Add Spices (1 minute):
- Stir in ground ginger and curry powder, cooking until fragrant.
- Cook Squash (34 minutes):
- Add cubed butternut squash and vegetable broth to the pot, bringing the mixture to a boil.
- Reduce heat and simmer for about 30 minutes, or until the squash is tender.
- Cool and Blend (5 minutes):
- Remove the pot from heat and let it cool slightly before blending.
- Carefully blend the soup in batches until smooth, returning it to the pot.
3. Final Touches (10 minutes):
- Incorporate Coconut Milk and Season (5 minutes):
- Stir in the coconut milk and season with salt and pepper to taste.
- Simmer and Serve (5 minutes):
- Simmer for an additional 5 minutes to heat through.
- Ladle the soup into bowls and garnish with fresh cilantro before serving.
4. Resting Time (10 minutes):
– Allow the soup to rest and cool slightly before serving.
Following this timeline will help you efficiently manage your time and guarantee that your Butternut Squash Soup with Coconut Milk is ready to be served in about 70 minutes.
Adjust the timeline if you need more time for any specific step or if you prefer to roast the butternut squash for enhanced flavor.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic, and sauté until the onion is translucent.
Stir in ground ginger and curry powder, cooking for 1 minute until fragrant.
Add cubed butternut squash and vegetable broth to the pot, bringing the mixture to a boil.
Reduce heat and simmer for about 30 minutes, or until the squash is tender.
Remove the pot from heat and let it cool slightly before blending.
Carefully blend the soup in batches until smooth, returning it to the pot.
Stir in the coconut milk and season with salt and pepper to taste.
Simmer for an additional 5 minutes to heat through.
Ladle the soup into bowls and garnish with fresh cilantro before serving.
Serving Tips
- Crusty Bread: Serve with a slice of warm crusty bread to soak up the creamy soup.
- Grilled Cheese Sandwich: Pair with a gooey grilled cheese for a comforting meal.
- Toasted Pumpkin Seeds: Sprinkle toasted pumpkin seeds on top for a crunchy texture.
- Side Salad: Add a fresh green salad to balance the richness of the soup.
- Quinoa or Rice: Serve alongside a bowl of quinoa or rice for added substance.
Storage
Store Butternut Squash Soup with Coconut Milk in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze it for up to 3 months.
Freezing
To freeze Butternut Squash Soup with Coconut Milk, let it cool completely.
Transfer to airtight containers, leaving space for expansion, and freeze for up to three months.
Thaw in the refrigerator before reheating.
Reheating
When reheating Butternut Squash Soup with Coconut Milk, gently warm on the stove over low heat.
Stir occasionally.
Avoid boiling to preserve texture and prevent coconut milk from separating.
Final Thoughts
Butternut squash soup with coconut milk is a delightful blend of flavors and textures.
The creamy coconut milk perfectly complements the sweet butternut squash.
This dish is versatile and can be adjusted to suit your taste preferences.
For added depth, consider roasting the squash before cooking.
Remember to let the soup cool slightly before blending to avoid any accidents.
Garnish with fresh cilantro to add a burst of freshness.
Enjoy this comforting soup as a starter or a main course.
Frequently Asked Questions
Can I Use a Different Type of Squash for This Recipe?
You can substitute other squash types, like acorn or kabocha, for the recipe. Adjust cooking time based on the squash’s density. Make certain it’s adequately tender before blending for ideal texture and flavor retention in the soup.
Is It Possible to Make This Soup Vegan?
Yes, you can make this soup vegan. Use vegetable broth and guarantee the coconut milk is plant-based. Avoid any non-vegan garnishes. Verify ingredient labels to confirm they align with a vegan diet for complete certainty.
What Can I Substitute for Coconut Milk?
You can substitute coconut milk with almond milk or cashew cream for a creamy texture. Adjust the thickness by using more or less, and make sure to season adequately for balanced flavor. Always taste before serving.
How Can I Make the Soup Spicier?
To make the soup spicier, increase the curry powder or add a pinch of cayenne pepper. You could also incorporate chopped fresh chili or a dash of hot sauce before simmering for enhanced heat.
What Wine Pairs Well With Butternut Squash Soup?
Pair a Chardonnay with your soup for its buttery notes that complement the butternut squash. Alternatively, a Pinot Grigio offers a crisp contrast, enhancing the dish’s flavors. Both wines balance the soup’s creamy texture and aromatic spices.
Butternut Squash Soup with Coconut Milk
Equipment
- 1 Large pot
- 1 Blender
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground ginger
- 1 teaspoon curry powder
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, and sauté until the onion is translucent.
- Stir in ground ginger and curry powder, cooking for 1 minute until fragrant.
- Add cubed butternut squash and vegetable broth to the pot, bringing the mixture to a boil.
- Reduce heat and simmer for about 30 minutes, or until the squash is tender.
- Remove the pot from heat and let it cool slightly before blending.
- Carefully blend the soup in batches until smooth, returning it to the pot.
- Stir in the coconut milk and season with salt and pepper to taste.
- Simmer for an additional 5 minutes to heat through.
- Ladle the soup into bowls and garnish with fresh cilantro before serving.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
