Our Curried Butternut Soup delivers all the same luscious, silky flavors of its creamy version but without the butter and cream. By roasting the butternut squash and simmering in chicken stock, we are able to intensify and balance the flavors in this soup.
1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes
4 teaspoons canola oil, divided
3/4 teaspoon kosher salt, divided
1 cup chopped onion
3 cups no-salt-added chicken stock (such as Swanson)
4 teaspoons red curry paste
1 1/2 tablespoons fresh lime juice
1 (13.5-ounce) can light coconut milk
1/4 cup cilantro leaves
1/4 cup flaked unsweetened coconut, toasted
2 small Thai red chiles, thinly sliced
How to Make It
Preheat oven to 450°.
Line a rimmed baking sheet with parchment paper. Place squash in a bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt, and toss. Bake at 450° for 35 minutes or until golden and tender.
Heat the remaining 1 teaspoon oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add squash mixture, stock, and curry paste. Sprinkle with the remaining 1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in lime juice and coconut milk. Let stand for 15 minutes.
Place half of squash mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Divide the soup evenly among 8 bowls, and top evenly with cilantro, coconut, and chile slices.
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This recipe is a hit! Easy to make and delicious! I found cubed squash which made it even easier, but still it would not have been a big deal to cut it up myself. i followed the recipe a tee, leaving the cilantro and peeper garnish off. My husband and i LOVED this!!! Winner!
I think this may be my favorite squash soup ever. If you don't like squash soup, you won't magically like this, but if you do this is amazing. I just roasted the squash whole and peeled/chopped it after it had cook. I also have no idea how much my squash weighs, I just grabbed one on the smaller side. I omitted all of the toppings because I was making this to freeze and pack for lunches. It re-heats really well. I will definitely be making this again!!
We enjoyed this recipe, with the following modifications. We omitted the toasted coconut because it is not our taste. I prepared the soup with broth instead of stock, and substituted thinly sliced jalapeno pepper for the Thai red chili. Making this recipe I was able to use one of my favorite kitchen gadgets, the Cuisinart stick blender. When I make this again, I will probably re-warm the soup after adding the coconut milk (leaving the lime juice to add-in just prior to serving.)