Curry Coconut Squash Soup

Curry Coconut Squash Soup

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Curry Coconut Squash Soup is a great place to use roasted squash, but you can certainly substitute canned squash or pumpkin if you’re in a hurry and need a flavorful soup fast.

  • 3 Tablespoons Unsalted Butter
  • 2 Tablespoons Olive Oil
  • 2 Medium Onions (Diced)
  • 2 Teaspoons Kosher Salt (Divided)
  • 2 Garlic Cloves (Minced)
  • 1 Tablespoon Chopped Ginger
  • 1 Teaspoon Curry Powder
  • 1 Teaspoon Garam Masala
  • 1 Tablespoon Tomato Paste
  • 3 Cups Roasted Butternut
  • 3 Cups Vegetable Broth Or Low-Salt Chicken Broth
  • 1/2 To 1 Cup Coconut Milk (Whisked Until Smooth)
  • 1 Teaspoon Fresh Lime Juice
  • 1/3 Cup Toasted Unsweetened Coconut Flakes (For Garnish)
  1. In medium-size Dutch oven heat butter and olive oil over a medium heat. When butter has melted add onions and 1 teaspoon kosher salt. Cover and cook 6 minutes until onions are softened. Stir occasionally.
  2. Remove lid and cook 4 minutes until browned. Add garlic and ginger. Cook 1 minute. Add curry powder, garam masala, and 1 teaspoon kosher salt. Combine well. Add tomato paste. Add squash and break it up a bit with a spoon. Add vegetable or chicken broth. Reduce heat to a gentle simmer. Cover loosely and cook 15 minutes.
  3. Remove from heat and let soup cool 15 minutes.
  4. Add 1/2 cup coconut milk and lime juice. Using an immersion blender purée soup until smooth. Add more coconut milk if needed. Heat soup until warmed through.
  5. Garnish with coconut and serve hot.
  6. Serves 4
  7. Prep Time: 30 Minutes Cook Time: 30 Minutes Total Time: 60 Minutes
  8. "Work With What You Got!"
  9. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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