Description
A creamy, rich, and affordable family-friendly soup made with butternut squash and coconut milk. Naturally dairy-free and ready in 30 minutes.
Ingredients
Scale
- 1 large butternut squash, peeled and cubed (or 4 cups frozen cubes)
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth (low-sodium)
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 1 tablespoon oil (olive or coconut oil)
- Optional: 1 red bell pepper, diced
- Optional: 2 cups spinach or kale, chopped
- Optional: 1 can chickpeas, drained
- Optional: 2 tablespoons coconut cream
Instructions
- Prep ingredients: Dice onion, mince garlic, grate ginger, and cube squash if using fresh.
- Heat oil in a large skillet over medium heat. Sauté onion for 3-4 minutes until soft.
- Add garlic, ginger, curry powder, and cumin. Stir constantly for 1 minute until fragrant.
- Add squash cubes and stir to coat in spices. Pour in vegetable broth and coconut milk.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until squash is tender.
- Remove from heat and blend soup with an immersion blender until smooth.
- Season with salt and pepper. Adjust consistency with water or broth if needed.
- Stir in optional add-ins (spinach, chickpeas) and serve hot.
Notes
Frozen squash cubes are a convenient alternative to fresh. Toasting the spices in the skillet enhances flavor. If the soup is too sweet, add a splash of lime juice or vinegar. Store in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 10
- Sodium: 350
- Fat: 12
- Saturated Fat: 9
- Carbohydrates: 28
- Fiber: 5
- Protein: 4
Keywords: butternut squash soup, coconut curry soup, dairy-free, vegan, budget meal, family dinner, healthy soup, meal prep