What type of curry powder do you use for butternut squash soup?

The natural sweetness of butternut squash pairs wonderfully with yellow curry powder, which has a sweeter flavor often used with potatoes, carrots, and other starchy root vegetables. It gives this soup a warm, cozy flavor!

What goes with butternut squash soup?

There are so many options! This soup can be served without any garnishes, or add a little coconut milk, fresh herbs, and pumpkin seeds for texture and flavor. It's ideal with some crusty bread to sop up every last drop! If you want to serve it for a light meal, pair it with a grilled cheese , turkey and cheese sandwich , or a nice winter salad. For a heartier meal, offer it as a side dish with roasted turkey , prime rib , or honey baked ham .

How long does butternut squash soup?

Try to eat all of your leftover soup within 3-4 days, or freeze the leftovers for several months.

Curried Butternut Squash Soup

Description

Curried Butternut Squash Soup is rich, creamy, and brimming with cozy fall flavors, like cinnamon and curry. This comforting fall soup is filling enough to be served as a vegetarian or vegan main dish yet elegant enough to round out your holiday menu. Best of all, it'll be on the table in just over 30 minutes!

Ingredients

Scale

2 tablespoons coconut oil
1 medium onion, chopped
2 cloves garlic, minced
6 cups butternut squash, chopped into ½-inch to 1-inch pieces (about 1 small butternut squash)
1 tablespoon yellow curry powder
1/4 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups vegetable broth
1 (400 ml) can coconut milk (plus more for topping)
½ teaspoon maple syrup
pumpkin seeds (for topping)
fresh thyme, chopped (optional, for topping)

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Instructions

Heat coconut oil in a large pot over medium-high heat. Add onions and garlic. Sauté until soft and translucent, about 2-3 minutes.
Add butternut squash, curry powder, cinnamon, salt, and pepper. Sauté for 6-8 minutes until softened a bit, stirring frequently for even cooking.
Add vegetable broth, coconut milk and maple syrup, and stir to combine. Bring to a boil, then cover and simmer on medium-low heat for 15 minutes.
Remove from heat and puree the soup in the pot using an immersion blender, or transfer the soup to a heavy duty blender and puree in batches. If the soup is too watery, place the pot of pureed soup back on the stove and simmer uncovered over medium-low heat until desired consistency is reached, stirring occasionally. If the soup is too thick, add in some water to thin it out.
Top with a drizzle of coconut milk, and sprinkle some pumpkin seeds and chopped thyme on top. Serve warm.

Notes

How to store: Allow leftover soup to cool to room temperature and store in an airtight container for 3-4 days.

How to reheat: Warm the soup in a small pan over medium heat or microwave for several minutes. Top with fresh garnishes and enjoy!

How to freeze: Fill freezer safe containers almost all the way with soup, leaving at least 1 inch for expansion. Refrigerate until chilled, then freeze solid for 3-6 months. Thaw frozen soup in the fridge then reheat like normal.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American