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- 1 medium butternut squash, peeled and cubed - 1 can (14 oz) coconut milk - 1 onion, diced - 2 garlic cloves, minced - 2 tablespoons red curry paste - 1 tablespoon ginger, grated - 4 cups vegetable broth - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon turmeric - Salt and pepper to taste - Fresh cilantro for garnish - Optional: Squeeze of lime juice Using fresh ingredients makes this soup shine. Select a ripe butternut squash for a sweet flavor. Fresh garlic and ginger add a great kick. Always choose fresh cilantro for garnish. It gives a nice pop of color and taste. Lime juice, when fresh, brightens the soup's flavor. You can swap the butternut squash with sweet potatoes if needed. Use light coconut milk for fewer calories. If you don't have vegetable broth, chicken broth works too. For a milder taste, reduce the red curry paste. Always taste and adjust to make it your own! Start by gathering your ingredients. You’ll need: - 1 medium butternut squash, peeled and cubed - 1 can (14 oz) coconut milk - 1 onion, diced - 2 garlic cloves, minced - 2 tablespoons red curry paste - 1 tablespoon ginger, grated - 4 cups vegetable broth - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon turmeric - Salt and pepper to taste - Fresh cilantro for garnish - Optional: Squeeze of lime juice After gathering everything, peel and cube the butternut squash. Dice the onion and mince the garlic. Grate the ginger. This prep makes cooking much easier. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about five minutes. You want the onion to be soft and translucent. Next, stir in the minced garlic and grated ginger. Cook for one more minute until you smell the aroma. Now, add the red curry paste, cumin, and turmeric. Stir well to coat the onions. Cook for about two minutes. This step deepens the flavors and makes your soup taste great. Toss in the cubed butternut squash. Mix it until every piece is coated with spices. Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes. You want the squash to be tender. Once the squash is soft, remove the pot from heat. Use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, you can blend it in batches in a regular blender. Be careful with hot liquids! After blending, return the pot to low heat. Stir in the coconut milk and season with salt and pepper. Heat it through for about five minutes, stirring occasionally. Now your Butternut Squash Coconut Curry Soup is ready to serve! Garnish with fresh cilantro and add a squeeze of lime juice if you like. Enjoy this delightful treat! To get the best butternut squash, look for one that feels heavy for its size. The skin should be smooth and tan, with no blemishes. A ripe squash will have a dull finish, not shiny. If it has a slight softness at the stem, that's a good sign of ripeness. Always pick one that is firm, as this means it is fresh and full of flavor. Creating the right flavor balance is key for this soup. Start with fresh onion, garlic, and ginger. These ingredients add depth. The red curry paste gives a lovely kick, while coconut milk adds creaminess. Adjust the spices to suit your taste. If it feels too strong, add more coconut milk. This can help mellow out the flavors and make it richer. Adjusting spice levels can make this soup perfect for everyone. If you like it milder, use less red curry paste. You can also add a squeeze of lime juice to brighten the soup without heat. If you enjoy more spice, add extra curry paste or a pinch of cayenne pepper. Always taste as you go to find your ideal blend. {{image_2}} You can make your butternut squash coconut curry soup heartier by adding proteins. Chicken, shrimp, or tofu work well. If you use chicken, cook it first in the pot before adding the onion. For shrimp, add them near the end so they don't overcook. Tofu can be crispy or soft, depending on your taste. Just add it when you mix in the coconut milk. This soup is easy to tailor for vegans or non-vegans. The base is already vegan, thanks to coconut milk and veggies. For a non-vegan version, you can use chicken broth instead of vegetable broth. This small swap gives a different depth to the flavor. Always taste as you go to ensure it meets your cravings. While butternut squash shines in this soup, you can add other veggies too. Carrots, sweet potatoes, or spinach can enhance the flavor and nutrition. Chop the carrots and sweet potatoes small, so they cook quickly. Spinach can be added at the end and cooked just until wilted. These veggie swaps can make the soup even more colorful and tasty. Store leftover soup in an airtight container. Let the soup cool to room temperature first. This prevents moisture buildup. Label your container with the date. Keep it in the fridge for up to five days. For long-term storage, freeze the soup. Use freezer-safe containers or bags. Leave some space for expansion. This helps avoid spills. The soup can last in the freezer for up to three months. When reheating, do it on low heat. Stir often to prevent sticking. Add a splash of water or broth if needed. This keeps the soup creamy. Taste and adjust seasoning after reheating. Enjoy your soup just like fresh! Yes, you can make this soup without coconut milk. You can use other liquids, like almond milk or oat milk. These options will change the taste a bit. If you use broth instead, add some cream or a nut-based cream for richness. This will help keep the soup creamy and smooth. I love to serve this soup hot. You can garnish it with fresh cilantro. A squeeze of lime juice adds a nice touch. Serve it in bowls with crusty bread or rice on the side. This soup works well for lunch or dinner. It’s a great dish for sharing with family and friends. Yes, you can use frozen butternut squash! It saves time and is often just as good. Just remember, frozen squash may cook a bit faster. Adjust your cooking time as needed. This makes it easy for busy cooks or anyone wanting a quick meal. This blog post covered how to make a tasty Butternut Squash Coconut Curry Soup. We explored ingredient choices, cooking steps, and tips to enhance flavor. You learned about variations to fit your taste and how to store the soup properly. In summary, this soup blends rich flavors and can be customized easily. Enjoy your cooking and feel free to make it your own! Your next bowl of soup awaits.

Butternut Squash Coconut Curry Soup

Discover the rich flavors of Butternut Squash Coconut Curry Soup in this simple and delicious recipe! With creamy coconut milk, fragrant spices, and luscious butternut squash, this comforting soup is perfect for any occasion. Learn how to make this delightful dish in just 35 minutes. Click through to explore the full recipe and enjoy a bowl of warmth today!
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Ingredients
  

1 medium butternut squash, peeled and cubed

1 can (14 oz) coconut milk

1 onion, diced

2 garlic cloves, minced

2 tablespoons red curry paste

1 tablespoon ginger, grated

4 cups vegetable broth

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon turmeric

Salt and pepper to taste

Fresh cilantro for garnish

Optional: Squeeze of lime juice

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent.

    Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Add the red curry paste, cumin, and turmeric to the pot, stirring well to coat the onions. Cook for another 2 minutes to deepen the flavors.

        Toss in the cubed butternut squash and mix thoroughly until coated with the spices.

          Pour the vegetable broth into the pot and bring to a boil. Reduce heat and let it simmer for about 20 minutes, or until the squash is tender.

            Once the squash is soft, remove the pot from heat. Using an immersion blender, puree the soup until smooth. (Alternatively, blend in batches in a regular blender—be cautious with hot liquids.)

              Return the pot to the stove over low heat and stir in the coconut milk. Season with salt and pepper to taste. Heat through for about 5 minutes with occasional stirring.

                Serve hot, garnished with fresh cilantro and a squeeze of lime juice if desired.

                  Prep Time: 10 min | Total Time: 35 min | Servings: 4