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Butternut Curry Soup

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Enjoy a taste of India with this spicy roasted butternut curry soup and warm naan bread. 

Butternut Curry Soup
Butternut Curry Soup

I love this thick, creamy, roasted butternut curry soup, it makes a delicious and satisfying meal with just a light salad and warm naan bread. 

Butternut Curry Soup
A thick, creamy, soup made from a blend of butternut squash, spices and coconut milk

Roasting the butternut squash in the oven brings out it’s sweetness and the slightly caramelized onions and garlic deepen the flavors.   

Coconut milk is used instead of heavy cream and the flavor compliments this soup nicely. We used the lighter version of coconut milk to eliminate some calories.

Madras curry powder gives this butternut curry soup a special taste of India.
Enjoy a taste of India with this spicy roasted butternut curry soup and warm naan bread.

The hot madras curry powder is a blend of many spices including a little red pepper so you may want to measure lightly and add it according to your taste preference. 

Butternut Curry Soup
A thick, creamy, soup made from a blend of butternut squash, spices and coconut milk and butternut shreds for garnish

We topped this soup with a garnish of crispy butternut shreds made with a julienne peeler.  The raw julienned shreds are dropped into hot oil and shaped into little stacks as they sizzle in the oil.  A sprig of cilantro or parsley gives the soup a pretty touch.

Butternut Curry Soup
Crispy Butternut shreds for garnish!

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Butternut Curry Soup

Butternut Curry Soup

This roasted butternut curry soup is thick, spicy and creamy. Roasting the butternut squash in the oven brings out it’s sweetness and the slightly caramelized onions and garlic deepens the flavors.
5 from 11 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 to 6 servings
Calories: 263kcal
Author: Pat Nyswonger

Ingredients

  • 3 pounds butternut squash
  • 4 tablespoons coconut or olive oil divided
  • 1 medium onion chopped
  • 4 garlic cloves chopped
  • 3 cups chicken broth
  • 2 cans 14 ounces each light coconut milk
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon hot madras curry powder or to taste
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground white pepper

For the Garnish Shreds:

  • 1/2 cup coconut avocado or peanut oil
  • 2 cups julienned butternut
  • Fresh cilantro sprigs

Instructions

  • Preheat the oven to 400°F
  • Cut the squash in half, scrape and remove the seeds. Using a vegetable peeler, remove the peel. Cut off a section and reserve to be used for the garnish. Cut the remaining squash into large chunks (2 or 3-inch size) and place on a baking sheet. Drizzle with 2 tablespoons of oil and transfer to the oven. Roast the squash for 30 minutes, until soft. Allow to cool on the baking sheet for 10 minutes.
  • While the squash is roasting: In a large, deep soup pot or Dutch oven set over moderate heat, add the remaining 2 tablespoons of oil and when it is hot, add the onion, cook until lightly caramelized, stirring frequently. Add the garlic and cook just until fragrant.
  • Add the roasted butternut chunks to the Dutch oven together with the chicken broth, coconut milk and cilantro then transfer to a blender.
  • Working in batches, process the soup to a puree. Return soup to pot and reheat, add turmeric, cumin and the curry powder. Season soup with salt and pepper, to taste. Bring the soup to simmer, thinning soup with more broth if necessary.

To Make the Garnish Shreds:

  • In a small skillet, set over medium-high heat, add the oil and when it is hot but not smoking, drop 1/4 of the butternut shreds into the hot oil and swirl them around with a fork. Remove them to a paper-towel lined plate to drain. Repeat with the remaining shreds, regulating the heat as necessary.
  • Note: To test if the oil is hot enough, drop a couple shreds into the oil and if it sizzles and begins to shrivel it is ready.

Nutrition

Serving: 1g | Calories: 263kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 684mg | Fiber: 10g | Sugar: 10g

Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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Recipe Rating




Kathi @ Laughing Spatula

Thursday 7th of January 2016

This looks fabulous - your pictures are gorgeous and I love the garnish!

Pat

Thursday 7th of January 2016

Thanks, Kathi....this is really a yummy soup :)

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