Creamy curried butternut squash soup

    Creamy curried butternut squash soup

    Recipe photo: Creamy curried butternut squash soup
    1

    Creamy curried butternut squash soup

    (4)
    1hr35min


    5 people made this

    About this recipe: Roasted butternut squash is blended with apple, ginger, coconut milk and a very generous helping of curry powder. It makes a warming and very tasty soup that the whole family will enjoy. I top it with toasted pumpkin seeds for a bit of crunch.

    Ingredients
    Serves: 4 

    • 1 butternut squash
    • 1 tablespoon olive oil, or as needed
    • 1 onion, chopped
    • 1 shallot, minced
    • 2 tablespoons curry powder, or more to taste
    • 1 teaspoon ground turmeric
    • 1 apple, cored and chopped
    • 1 slice fresh ginger, minced
    • water to cover
    • 1 (400g) tin coconut milk
    • salt to taste

    Method
    Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

    1. Preheat the oven to 180 C / Gas 4. Pierce butternut squash and place on a roasting tray.
    2. Cook in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel and chop the flesh.
    3. Heat olive oil in a pan over medium heat; cook and stir onion and shallot until softened, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.
    4. Stir butternut squash, apple and ginger into onion mixture; add enough water to cover. Bring liquid to the boil, reduce heat to medium-low and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend in a food processor until squash is broken up.
    5. Mix coconut milk and salt into soup; simmer until heated through, about 3 minutes more.
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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    1

    Perfectly delicious! I made it as written, but only used one T. of curry powder and it came out great. I will use 1 and a half next time. It served 6. I had coconut cream instead of milk on hand but it was great. The squash took 45 min. to cook in the convection oven. It was labor intensive for me but worth the effort. Note: since making it the first time I have learned not to use red curry powder as it is too spicy for my family.  -  22 Oct 2016  (Review from Allrecipes US | Canada)

    by
    1

    Wow this was good! I loved what fresh ginger did to the flavor of the squash and the apples. Such a great combination. Thanks for sharing this recipe.  -  06 Jan 2016  (Review from Allrecipes US | Canada)

    by
    0

    My husband and I loved this and went back for seconds. I added the full amount of curry then tasted it before adding the coconut milk. I was worried it would be overpowering, but after the coconut milk, it was great. Only changes I made were using vegetable broth instead of water/salt and simmering it longer. Sprinkled some roasted sunflower seeds on top since I didn't have pumpkin seeds. Looking forward to having the leftovers!  -  08 Dec 2016  (Review from Allrecipes US | Canada)

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