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HomeHealthy EatingCurried Butternut Squash Soup | Lexi's Clean Kitchen

Curried Butternut Squash Soup | Lexi’s Clean Kitchen

This Curried Butternut Squash Soup is the perfect comforting cold weather soup. It’s so creamy, so delicious, and has the option of being dairy-free. Perfect for a quick and easy lunch or meal prep option!

Curried Butternut Squash Soup

Creamy Pumpkin Soup Recipe

It’s officially soup season! And that’s what I’m here for!

This Butternut Squash Curry Soup might be the perfect fall soup. It’s comforting, creamy, sweet, salty, slightly spicy, and full of your favorite fall flavors. The best part? It will taste even better the next day, so make a ton and enjoy it all week. It’s the perfect make-ahead, freezer-friendly meal.

seriously. I could eat this butternut squash soup for lunch every day and be the happiest woman alive! Serve with a light sandwich or salad for a hearty dinner.

materials needed:

This Curried Butternut Squash Soup has simple good-for-you ingredients! Here is what you need:

  • Oil or butter: Use butter or neutral flavored oil to keep your soup vegan.
  • Aromatics: Sauteed onions and garlic add the perfect sweet base.
  • seasoning: We flavor the butternut squash soup with a mix of ground cumin, curry powder, salt, turmeric, cinnamon, black pepper, and paprika (optional).
  • coconut candy: A little sugar will bring out the sweetness of the pumpkin.
  • Butternut Squash: Peel and cut into even pieces. The smaller the pieces, the faster they soften.
  • Coconut Milk: Use full-fat coconut milk for the perfect rich and creamy texture.
  • in stock: Chicken or vegetable broth will work.
Curried Butternut Squash Soup

How to Make Curried Pumpkin Soup

This fall favorite is ready in 45 minutes total!

  1. Fried spices: Heat oil in a large pot, then add onions. Cook until softened, then add garlic, spices and sugar. Cook until fragrant.
  2. Add the butternut squash: Add the butternut squash to the pot and cook until softened.
  3. Add liquid: Pour in the coconut milk and chicken stock, then bring the mixture to a boil. Reduce heat and simmer until squash is tender.
  4. mix: Transfer soup to a blender or use an immersion blender and blend until smooth.
  5. Taste and re-season before serving: Return the soup to the pot, taste and reseason as needed, and serve.

Do you have to peel pumpkin for soup?

Technically, you don’t Have Yes, but I definitely prefer to peel the squash before cutting it. No peels just make creamy soups! It also exposes more of the natural sugars in the squash to high heat for a sweeter, more caramelized flavor.

Spoonful of Pumpkin Soup

What goes well with butternut squash soup?

This Curried Butternut Squash Soup is the perfect light lunch on its own, but I like to fill my meals with grilled cheese and sliced ​​apples, Harvest Salad with Maple Vinaigretteor a simple kale salad topped with pecans and dried cranberries.

You can also enhance your soup with some of your favorite toppings!Try feta or goat cheese, toasted nuts, cooked and crumbled baconor croutons.

How to store

Leftover curried butternut squash soup will keep for 4-5 days in an airtight container in the refrigerator. To reheat, heat a single serving in the microwave or larger portions on the stove.

How to Freeze and Store Your Butternut Squash Soup

completely! Butternut squash soup freezes well, so feel free to make a big batch so you have it on hand!

You can freeze large portions or individual portions, depending on how you will reheat it later.

Freeze your soup, let it come to room temperature, then put it in the refrigerator to cool completely. Transfer to a freezer container or bag and store in the refrigerator for up to 6 months.

Thaw it: If you can, let it sit in the refrigerator overnight. If you want to warm from the freezer, you can place the container in a bowl of warm water until the food can easily pop out of the container. Once you can get it out, place the frozen food in a pot with about 1/4 cup of water. Cover the pot and cook over medium to medium-low heat while stirring at half frequency. After the entire meal is thawed, bring the contents to a boil to ensure they are fully reheated.

When you are ready to serve, Let the soup thaw in the refrigerator overnight, or place it in a container of warm water until it pops easily from the storage container. From there, place the soup in a saucepan with ¼ cup water. Cover and cook, stirring frequently, until fully defrosted, then bring to a boil to heat completely.

Yes, up to 6 months. Freeze, cool completely, then transfer to a freezer-safe container or bag.

Curried Butternut Squash Soup

Serve with Butternut Squash Soup

Serve this soup with a light sandwich, bread or salad! I don’t think there will be mac and cheese here! Or a kale salad with pecans and dried cranberries.

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Butternut Squash Curry Soup

This Curried Butternut Squash Soup is the perfect comforting cold weather soup. It’s so creamy, so delicious, and has the option of being dairy-free. Perfect for a quick and easy lunch or meal prep option!

  • author: Lexi
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • total time: 45 minutes
  • yield: supply 4 1X
  • category: soup
  • method: stove
  • 1 tablespoon oil or butter
  • 1 large onion, diced
  • 1 cloves garlic, chopped
  • 1 tablespoon Cumin Powder
  • 1 tablespoon Curry powder
  • 2 teaspoons salt, more to taste
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon black pepper, more to taste
  • pinch pepper (optional)
  • 1/4 cup coconut candy
  • 1 Butternut squash, peeled and diced
  • 1/2 cup full-fat coconut milk, plus more for garnish
  • 32 oz chicken or vegetable soup
  1. Heat oil in a dutch oven over medium heat. Once hot add the onions and cook until just beginning to soften, about 5 minutes.
  2. Add garlic, spices and sugar and cook until spices are fragrant (about 1 minute).
  3. Add the butternut squash and cook for 5 minutes, stirring frequently, until the squash starts to soften.
  4. Add coconut milk, chicken stock and bring to a boil.
  5. Reduce heat and simmer until squash is tender.
  6. Carefully transfer the soup to a stand mixer, in batches, and blend until smooth. Alternatively, you can use an immersion blender.
  7. Return the soup to the pot and continue to cook for about 5 minutes, or until the soup is the consistency you want.
  8. Taste the soup and adjust the seasoning accordingly
  9. Garnish with salt, pepper and extra coconut milk.


Soup can be frozen in the refrigerator for up to 6 months. Freeze to cool completely, then transfer to a freezer-safe container or storage bag.see this Freezer Guide Learn more freezing tips.

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