Butternut Coconut Curried Soup
Prep time
Cook time
Total time
Butternut squash, coconut milk, broth, curry, maple syrup and spices combine to make smooth and creamy Thai-inspired soup
Recipe type: Lunch or Dinner
Cuisine: Thai inspired
Serves: 4 servings
  • One whole medium to large butternut squash
  • One 14 ounce can of lite coconut milk
  • One cup of no-sodium or low-sodium chicken or vegetable broth
  • 3 Tablespoons pure maple syrup
  • 2 Tablespoons curry powder
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder (not garlic salt)
  • ⅛ teaspoon ground ginger
  • Optional: an additional ⅛ teaspoon hot madras curry power if you want it spicier.
  1. Wash whole butternut squash and carefully cut about 15 slits into squash, pushing the knife deep enough to reach the inner seed cavity of the squash.
  2. Place butternut squash on microwave safe dish and cook uncovered on medium high for 20 to 25 minutes until squash skin is blistered and cracked and entire squash is super soft.
  3. Remove cooked butternut squash from microwave and cool slightly.
  4. Cut butternut squash (it should cut easily with a butter knife), remove seeds from cavity, and remove peel.
  5. Place cooked butternut squash in medium saucepan and smash up most of the lumps with a potato smasher or the back of a spoon.
  6. Place pan with smashed squash on medium heat and add remaining ingredients.
  7. Stir to combine, bring to a low boil and then reduce heat to low.
  8. Use an immersion blender in same saucepan to blend the soup until smooth. (So as to avoid a huge mess, be careful NOT to lift the immersion blender above the surface while it is on!) If you don't have an immersion blender, transfer the soup to either a blender or a food processor and blend in batches just until smooth and then return to the saucepan.
  9. Serve this soup warm with optional garnishes of chopped cilantro, slivered almonds, and yogurt, sour cream or coconut milk.
  10. Enjoy!
Recipe by GINGER WROOT at http://gingerwroot.com/butternut-coconut-curried-soup/