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Roasted Coconut Curry Butternut Squash Soup

Recipe adapted from the New York Times version here. If you don't want it too spicy, just omit the chili pepper/oil garnishes.

Course Soup
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 8 servings

Ingredients

  • 1 tbsp olive oil
  • 1 large butternut squash
  • 1 tbsp coconut oil
  • 1 sweet onion, diced
  • 1/2 cup carrot, peeled and diced
  • 1/2 cup celery, diced
  • 1 medium apple, peeled and diced
  • 2 tsp grated fresh ginger
  • 1 tbsp curry powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 cups vegetable broth
  • 1 14-oz can light coconut milk
  • salt and freshly ground pepper, to taste (white pepper if you have it)
  • handful fresh cilantro leaves
  • 2 tbsp chili oil
  • 1/2 cup coconut chips (I found mine at Trader Joe's)
  • 1 bird's eye chili, thinly sliced

Instructions

  1. To roast the squash, preheat oven to 375 degrees. Cut in half and rub both sides with olive oil. Place halves, cut side up, in a foil-lined, shallow baking dish. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Peel, and chop into 1-2 inch pieces.

  2. Heat the coconut oil in a large soup pot. Add the onion, carrots, and celery and sauté over medium-low heat until softened, about 10 minutes.

  3. Add apple, squash, ginger and spices. Sauté for a minute or two to toast the spices.

  4. Add the broth, then cover and bring to a boil. Simmer gently until the apples are tender, about 10 minutes.

  5. Carefully transfer to a blender and process, in batches if need be, until smoothly puréed, then transfer back to the soup pot. Or simply insert an immersion blender into the pot and process until smooth (my usual way!).

  6. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper.

  7. Garnish with fresh cilantro, coconut chips, chili oil, and chili pepper slices.