One of my favorite soups is Butternut Squash. The soup is sweet and savory, has a beautiful color and texture, and while it’s great all year long, it is the perfect soup for Fall. I make a very traditional butternut squash soup that is great, but in this recipe I change it up with the addition of Coconut and Curry. The coconut adds a nice tropical background flavor, and the curry powder an exotic quality and much more complex flavor profile. While you’ll certainly recognize the original, this version is definitely unique and definitely delicious. Hope you enjoy it!
Recipe Overview & Keys to Success
To make the best Coconut Curry Butternut Squash Soup, there are just a few cooking techniques you should follow
Make sure to sauté the curry powder with the vegetables for a few minutes before adding liquid. Uncooked, the curry powder can have a grainy, raw taste to it, that just isn’t good
- I really like to roast off the butternut squash in the oven before adding it to the soup. You don’t need to if you’re in a hurry, but it does help concentrate the flavors, and I think it gives the soup a better texture
- Sauté, but don’t brown, the onion, celery and carrot. Browned, the flavors become too strong, and can change the color of this beautiful soup.
RECIPE FOR COCONUT CURRY BUTTERNUT SQUASH SOUP
Ingredients for the Soup (for 4)
- 1 medium butternut squash soup
- 1 onion, coarsely chopped
- 2 ribs celery chopped
- 1 large carrot chopped
- 2 large garlic cloves crushed
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 apple, peeled and diced
- 8 oz of apple juice
- 2 quarts of chicken stock
- 2 sage leaves
Coconut Curry Butternut Squash Soup
- Peel and chop the butternut squash and roast it in the oven for 30 – 45 minutes; until soft
- In a soup pot over medium heat, add olive oil to coat the pot, and add the onions, celery, carrot and garlic.
- Season with salt and pepper, toss every 5 – 7 minutes and continue to cook over medium heat until the onions are soft and translucent
- Add the curry powder, stir and allow it to cook for 5 – 6 minutes
- Add the apple and apple juice; and season with salt and pepper
- If the squash is ready, add it to the pot. If it’s not ready, turn the heat to low and add it once the butternut squash is tender
- Add enough chicken stock to cover by a couple inches and simmer until the apples are soft
- Add the sage leaves, and blend the soup together until smooth
- Add the coconut milk, stir together and taste; reseason with salt and pepper if needed
You’re ready to go. I like to serve mine with a few traditional curry garnishes like peanuts, raisins, or toasted coconut. Hope you enjoy it!
Soup can frequently be a wine pairing challenge, as can Indian/Southeast Asian spices. Forget about anything with tannin, and think sweet/fruit forward. I would suggest a Riesling, which will have the acid, fruit and sweetness to pair well with the butternut squash soup