Curried Squash Soup
Highlighted under: Holistic Healthy Cooking
For something this simple, it has no right being this good. With just a few ingredients, this Curried Squash Soup turns into a warm hug in a bowl. My partner asked for seconds as soon as they took a bite, which is always a win in my book. The creamy texture combined with the spices makes it feel like something you’d get at a fancy restaurant, but it’s really just you and your kitchen magic.
There’s something special about the smell of curry wafting through the house, especially in the fall. I decided to use some butternut squash I had sitting around, and the results surprised me. It’s amazing how simple ingredients can create such warmth and comfort. I normally add a sprinkle of chili flakes for a little kick, because why not?
The best part? I get to customize it however I want. Next time, I might toss in some apple for a touch of sweetness, but honestly, it's pretty fantastic as it is. This soup has become a staple, and I think it will become yours too!
What I Love About This
- Just a handful of ingredients in one pot
- Creamy without needing heavy cream
- You can adjust the spices to your liking
What to Know Before Making Curried Squash Soup
When making this soup, don’t be shy about adjusting the spices to your taste. If you like a bit more warmth, add an extra half tablespoon of curry powder or a pinch of cumin. If you love heat, those chili flakes can really spice things up. And if you want a little sweetness, a splash of maple syrup can balance the spices nicely. This is your soup, so make it yours!
For the squash, butternut is fantastic, but I’ve also used acorn squash in a pinch. Just make sure to peel and cube it well, as the texture can vary. The soup's creaminess comes from the coconut milk, but if you're looking for a lower-fat version, you could try using less coconut milk and adding more vegetable broth. Just keep an eye on the consistency; we want it to feel cozy and smooth.
Ingredients
Gather these few ingredients before you start cooking:
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder (I use McCormick)
- 4 cups vegetable broth
- 1 can coconut milk (13.5 oz)
- Salt and pepper, to taste
- Chili flakes, optional
These ingredients will transform into a comforting bowl of soup!
Instructions
Follow these steps to make the soup:
Cook the aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until it’s soft. Then stir in the minced garlic and curry powder, letting it cook for another minute. This part really gets those flavors going, so don't rush through it.
Add squash and broth
Once the onion is fragrant, throw in the cubed butternut squash. Stir everything together to coat the squash with those tasty spices. Pour in the vegetable broth, bring it to a boil, and then reduce the heat to let it simmer for about 20 minutes, or until the squash is tender. You'll want to check it occasionally so nothing burns.
Blend it up
Using an immersion blender, blend the soup until it’s smooth and creamy. If you don’t have one, carefully transfer it to a regular blender in batches. Just be cautious with the hot liquid—it can splatter! Once blended, return it to the pot.
Finish with coconut milk
Stir in the coconut milk and season with salt and pepper to your taste. If you like it spicy, this is where you can add those chili flakes. Heat everything through for a couple more minutes, and your soup is ready to serve!
Serve the soup in bowls, maybe with a slice of crusty bread for dipping!
What to Serve with Curried Squash Soup
This soup pairs wonderfully with crusty bread or a simple salad. I like to serve it with a slice of sourdough, which I can dunk right in. It also makes for a great base if you want to serve it as a starter before a more filling main course. You can top it with some toasted pumpkin seeds or a sprinkle of fresh cilantro, which adds a nice crunch and color.
If you want to add a little extra protein, consider serving it with grilled chicken or chickpeas tossed in some olive oil and spices. They complement the subtle sweetness of the squash and the warmth of the curry really well.
Make-Ahead Tips
This soup keeps well in the fridge for about 4-5 days, so making a big batch is a great idea. You can easily store it in an airtight container and reheat it on the stove. Just be sure to stir it well as it warms up since it can thicken a bit as it cools. If you find it getting too thick, just add a splash more vegetable broth or coconut milk when reheating.
You could even freeze individual portions. Just let the soup cool completely, then transfer it into freezer-safe bags or containers. It’s such a treat to pull a bag out on a chilly day. Just remember to let it thaw in the fridge overnight before you reheat it, and enjoy the cozy vibes!
Curried Squash Soup
Created by: The Tastycrafter Team
Recipe Type: Holistic Healthy Cooking
Skill Level: easy
Final Quantity: 4 servings
What You'll Need
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder (I use McCormick)
- 4 cups vegetable broth
- 1 can coconut milk (13.5 oz)
- Salt and pepper, to taste
- Chili flakes, optional
How-To Steps
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until it’s soft. Then stir in the minced garlic and curry powder, letting it cook for another minute. This part really gets those flavors going, so don't rush through it.
Once the onion is fragrant, throw in the cubed butternut squash. Stir everything together to coat the squash with those tasty spices. Pour in the vegetable broth, bring it to a boil, and then reduce the heat to let it simmer for about 20 minutes, or until the squash is tender. You'll want to check it occasionally so nothing burns.
Using an immersion blender, blend the soup until it’s smooth and creamy. If you don’t have one, carefully transfer it to a regular blender in batches. Just be cautious with the hot liquid—it can splatter! Once blended, return it to the pot.
Stir in the coconut milk and season with salt and pepper to your taste. If you like it spicy, this is where you can add those chili flakes. Heat everything through for a couple more minutes, and your soup is ready to serve!
Nutritional Breakdown (Per Serving)
- Calories (kcal): 196 kcal
- Total Fat (g): 11.6g
- Saturated Fat (g): 7.1g
- Cholesterol (mg): 0mg
- Sodium (mg): 280mg
- Total Carbohydrates (g): 21.9g
- Dietary Fiber (g): 4.4g
- Sugars (g): 4.5g
- Protein (g): 2.9g