Hey there, soup lovers!
Are you in the mood for something warm and cozy? I’ve got just the thing for you!
Today, I’m excited to share my creamy butternut squash soup with coconut milk.
It’s rich, delicious, and super comforting—just what you need on a chilly day!
Plus, it’s easy to whip up and full of flavor.
Let’s dive in and get cooking!
Suggestions for Ingredient Substitution
Butternut squash can be replaced with pumpkin or sweet potato for similar texture and flavor profiles. These alternatives offer comparable nutritional benefits and are widely available. Adjust cooking time as needed, as sweet potatoes may cook faster than butternut squash.
Light coconut milk can be substituted with unsweetened almond milk or cashew milk for a lower-fat option. These plant-based milks maintain the creamy texture while reducing calories. Use the same amount as called for in the recipe, but consider adding a small amount of cornstarch to thicken if needed.
Maple syrup can be replaced with honey or agave nectar for different sweetness profiles. Use slightly less honey or agave, as they are sweeter than maple syrup. For a sugar-free option, consider using stevia or monk fruit sweetener, adjusting the quantity to taste. These substitutions allow for customization of the soup’s sweetness level and accommodate various dietary preferences.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 350-400
- Protein: 5-10 g
- Fat: 20-25 g
- Carbohydrates: 40-50 g
Ingredients
- 1 tablespoon coconut or avocado oil
- 2 medium shallots, finely chopped
- 2 cloves garlic, minced (about 1 tablespoon or 6 grams)
- 6 cups butternut squash, peeled and chopped (approximately from 1 small squash)
- A pinch of sea salt and black pepper (plus more to taste)
- 1 1/2 tablespoons curry powder
- 1/4 teaspoon ground cinnamon
- 1 can (14 ounces) of light coconut milk
- 2 cups vegetable broth (homemade or store-bought)
- 1-3 tablespoons maple syrup (or substitute with coconut sugar)
- 1-2 teaspoons chili garlic paste (optional)
- Toasted pumpkin seeds
- Chili garlic paste
- Rich coconut milk
Step 1: Sauté the Aromatics
Begin by heating a large pot over medium heat.
Once the pot is hot, add a bit of oil followed by the shallots and garlic.
Sauté these aromatics for about 2 minutes, stirring frequently, until they become fragrant and slightly translucent.
Step 2: Cook the Butternut Squash
Add the butternut squash to the pot, then season with salt, pepper, curry powder, and ground cinnamon.
Stir the squash to coat it evenly with the spices.
Cover the pot and allow the squash to cook for about 4 minutes, stirring occasionally to prevent sticking and to ensure even cooking.
Step 3: Simmer the Soup
Pour in the coconut milk and vegetable broth, then add maple syrup or coconut sugar for a hint of sweetness.
If you want to add some heat, include chili garlic paste at this point.
Stir everything together and bring the mixture to a low boil over medium heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the butternut squash is fork-tender.
Step 4: Purée the Soup
After the squash is tender, use an immersion blender directly in the pot to purée the soup until it’s creamy and smooth.
Alternatively, transfer the soup to a blender, process until smooth, and then return it to the pot.
Be cautious with hot liquids when blending.
Step 5: Adjust Seasonings and Serve
Taste the soup and adjust the seasonings as needed, adding more curry powder, salt, or sweetener to suit your preference.
Allow the soup to cook for a few more minutes over medium heat to meld the flavors.
Serve the soup hot, as is, or garnish with your choice of toppings.
Store any leftovers covered in the refrigerator for 3-4 days or in the freezer for up to 1 month, although it’s best when fresh.
