Coconut Cream of Butternut Squash Soup

I loved this recipe! After years of thinking if something homemade was healthy I am happy to be cooking plant-based these days. With the flavorful curry and coconut, it is way more creative and has more depth than any traditional “cream of..” soup I have made. I have changed the original recipe, but just based on what I have on hand: shallots and celery and carrots, but no veg stock for example.

Creamy Butternut Squash Soup- With Cilantro Rice

First, I ditched the candy covered nuts as a topping. The soup is so rich, sweet, and filling I can’t imagine adding nuts or sugar to it. I preferred the coconut oil instead of the olive oil for this recipe, but both were delicious. I tried serving it over coconut basmati rice, cilantro-lime-jalepeno-scallion wild rice and, of course, alone. It was really filling and would probably serve at least 6-8 people over rice as a meal, or without the rice as an appetizer or alongside a small salad. It was a big hit with Biddi, the two-year old, and we all ate leftovers for days! I made my own veg stock so the soup it was much lower in sodium, the perfect reason to add pink Himalayan salt. It’s just so satisfying to add condiments! It would be great with some thai chili oil drizzled on top, or topped with a thinly sliced hot pepper.

Creamy Butternut Squash Soup- Peeled, Cubed Squash

I am resigned to just adding the whole can of coconut milk at once; I am 0-3 at making the coconut milk look pretty. I experimented with adding the entire can of coconut milk at the same time I added the water and stock ingredients: celery, carrots, bay leaf, etc. I think adding the coconut milk at the pre-boil stage was no different, definitely no worse. It may have even been a little smoother. I have always used an immersion blender, but plan to make it again soon with a food processor to compare, and because the butternut squash that is on-deck is too big for my cast-iron pot, so I can’t really use the immersion blender with non-stick pots.

 

Coconut Cream Of Butternut Squash Soup Ingredients (serves 6)

  • 2 Tbspn Coconut Oil
  • 4 Shallots, diced
  • 4 Cloves Garlic, diced
  • 2″ piece Ginger, peeled and grated or diced (or 1 teaspoon ginger powder in a pinch)
  • 1 Butternut Squash, peeled, seeded and cubed into 1-2″ pieces
  • 3/4 Tspn Salt
  • 1-2 Medium Carrot, diced
  • 2-3 ribs Celery, diced
  • 1 bay leaf
  • 2-4 Cups Water
  • 1 15 oz Can Coconut Milk
  • 3-4 Tablespoons Curry Paste
  • 1 Tablespoon Curry Powder
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Coriander

Cooking Method

  1. Heat Coconut Oil over medium heat
  2. Add shallots for 2-5 minutes, until translucent
  3. Add garlic and ginger until fragrant, up to 3-5 minutes
  4. Add all other ingredients and bring to boil, then simmer for 30 minutes
  5. Allow soup to cool before blending
  6. Use a method to make it creamy, it took about 5 minutes with an immersion blender, which is the #1 reason I love enameled cast iron
  7. Heat to serve
  8. Add Salt & Pepper or Chile Oil to taste

Cilantro Rice

  • 1 cup rice, cooked
  • 1/2 bunch cilantro
  • 1/2 jalepeno pepper (optional)
  • Juice of 1/2 lime
  • scallions (optional)
  1. Combine Ingredients
  2. Enjoy 🙂

Creamy Butternut Squash Soup- Cilantro Rice

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