Coconut Curry Butternut Squash Soup

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We don’t get as much snow in Vancouver, so whenever we get snow, it’s time for me to make my soup to keep me warm. Last time, I made Baked Mushroom Soup, today its time for the Coconut Curry Butternut Squash Soup to be on spotlight. I love the smooth, silky and creamy texture of this soup and with extra spices,  its simply hot and delicious. Just what I needed to keep me warm.

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Actually, snow is just my excuse, I can have this soup with or without snow. But when life gives me snow, I keep myself warm with soup and just carry on 🙂 Let’s get started! 

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Ingredients :

  • Medium size Squash (mine was 835g)
  • 1 medium size Onion- cut 1/2 into quarters, then chop the remaining 1/2
  • 1 Clove Garlic
  • 1 tbsp Olive Oil
  • 2 tbsp Butter
  • 1 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 tsp Cayenne Pepper
  • 1/4 Paprika
  • 1/4 Chilli Pepper
  • 1/4 granulated sugar
  • 1 fresh chilli – chop
  • 1/2 tsp Curry Powder or Curry Paste
  • 1/4 tsp Rosemary
  • 2 1/4 – 2  1/2 cups Vegetable, Chicken or Beef Stock
  • 1/2 cup Coconut Cream – If you are using Coconut milk, put the canned coconut milk in the freezer for 1 -2 hours or until the cream settles on top and can be easily scoop out. Canned coconut cream is better if you can find it, it has less water and mostly cream.

Instructions :

  1. Preheat the oven to 350F
  2. Wash and cut squash into small cubes. Arrange in a baking pan. Remove the seeds, but do not throw them. Clean up the seeds this can be roasted or baked in the oven. I found a very useful guide on how to peel a butternut squash just in case you need one.
  3. Add salt, peppers, olive oil, garlic, onion and rosemary.
  4. Baked for 45 minutes of until the squash meat is soft. Baking time could vary depending on the size of the squash you are using.
  5. Remove from the oven and set aside.
  6. Heat a pan and add 1 tbsp butter. Add onions and suatee until cook.
  7. Season with salt and peppers.
  8. Add baked/roasted squash and mix until combined.
  9. Add 1 1/2 cup vegetable, chicken or beef stock.
  10. Add coconut cream and curry powder.
  11. Simmer for 10-15 minutes. Season well and taste.
  12. Transfer in a blender, add remaining broth and 1 tbsp butter. Blend until consistency is smooth and thick. If you prefer a thick soup, reduce the vegetable, chicken or beef stock.

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Try it and let me know how it goes. Feel free to share this recipe and lets get the community baking!♥

 

 

Categories: Savoury

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