Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A creamy butternut squash soup with the warm flavors of curry and ginger, and creaminess from coconut milk. A great way to warm up in the fall and winter months!

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Recipe Summary test

prep:
35 mins
cook:
1 hr
total:
1 hr 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

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  • Wrap each garlic half in foil and place on the prepared baking sheet. Add squash, cut-sides down. Add onion, leek, and ginger.

  • Roast in the preheated oven until vegetables are golden and squash skin is easily pierced with a fork, 45 minutes to 1 hour.

  • Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender with onion, leek, and ginger. Add 2 cups broth and puree (in batches if necessary) until smooth. Transfer to a soup pot.

  • Place the pot over medium heat and add remaining broth. Whisk in coconut milk, curry powder, and cayenne pepper. Season with salt and black pepper, and cook until heated through, about 15 minutes.

Cook's Note:

Use a good quality chicken broth or stock, or preferably homemade.

Nutrition Facts

238 calories; protein 5.3g; carbohydrates 40.2g; fat 8.9g; cholesterol 4mg; sodium 796.9mg. Full Nutrition
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Reviews (1)

5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/13/2020
This was a fantastic recipe, and being able to throw all of the vegetables into the oven at once makes it super easy. Read More
Rating: 5 stars
09/19/2021
Very easy, few steps, great results. You will want to allow more than two hours if you’re just starting the prep, for prep to table time. Also, strong undercurrent of roasted garlic, so if you don’t like garlic, try using half a head instead. This is good and I will definitely make it again! Read More
Rating: 5 stars
01/20/2021
This soup is delicious, and I don’t like garlic. The leeks were cooked before the other veggies, so I took them out before burning. The recipe is simple and easy, so that’s a plus. It’s rich and creamy. No one in my family knew it was coconut milk. Read More
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