Creamy Curried Coconut Butternut Squash Soup

Winter is almost over, and as we make that final push towards spring, let’s savor the cool weather with this simple soup recipe that is sure to warm up any room. It’s only five ingredients (not including water), and takes less than 30 minutes to make. If you don’t have 30 minutes, you can also make this in your slow cooker and let it cook while you’re working!

This soup is high in vitamin C (from the squash) and loaded with anti-microbial and anti-inflammatory spices from the curry powder. The coconut milk adds a creaminess to the soup without the addition of butter or cow’s milk, which makes this an excellent dish for those suffering from a dairy allergy.

Creamy Curried Coconut Butternut Squash Soup

  • 1 butternut squash, peeled and seeded

  • 1 yellow onion, chopped

  • 1-3 tbsp curry powder*

  • 1, 15 oz can coconut milk

  • 1 tsp salt

  • 2 cups water

*1 is mild, 2 is medium, and 3 is hot.

After you peel and seed the squash, roughly chop it into 1-inch cubes (this soup will be pureed, so this doesn’t have to be perfect). In a pot over medium heat**, add the onion, salt, and curry powder. Stir until the onion sweats (releases water), and then add the 2 cups of water, and the squash. Bring the water to a boil and let simmer for about 20 minutes, or until the squash can be easily pricked with a fork. Transfer the contents of the pot to a blender or food processor, and puree until smooth. Pour the contents back into the pot and keep cooking the pureed ingredients over a low heat. Add the coconut cream and stir until it is completely incorporated. Serve and enjoy!

**To make in a slow cooker: Add all ingredients (except coconut milk) and set on low for 8 hours or high for 4 hours. Prepare the remainder the same way as described above.

After you try this, let us know what you think in the comments below!

Jessi Haggerty, RD