Creamy Coconut Butternut Squash Soup

$- 1 medium butternut squash, peeled and cubed - 1 can (14 oz) coconut milk - 1 onion, chopped - 3 cloves garlic, minced - 2 tablespoons fresh ginger, grated - 4 cups vegetable broth - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon curry powder - Salt and pepper to taste These ingredients are the heart of the soup. The butternut squash brings a sweet, creamy base. The coconut milk adds richness and a hint of tropical flavor. Onions, garlic, and ginger create a flavorful aroma, making your kitchen smell amazing. Cumin and curry powder add warmth and depth. - 1 tablespoon maple syrup (optional for sweetness) - Fresh cilantro or parsley for garnish Adding maple syrup can balance the flavors if you want a touch of sweetness. Fresh herbs like cilantro or parsley add a burst of color and freshness when serving. - Large pot - Immersion blender or regular blender A large pot is essential for cooking the soup. An immersion blender makes it easy to puree the soup right in the pot. If you don't have one, you can use a regular blender. Just be careful when transferring hot soup! Each ingredient and tool plays a crucial role in making your vegan butternut squash soup both tasty and simple. With these essentials, you’re ready to create a comforting dish that delights the senses. {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and sauté it for about 5 minutes. You want the onion to look translucent. Next, stir in 3 minced garlic cloves and 2 tablespoons of grated ginger. Cook for 2 more minutes. This will make your kitchen smell amazing. Now it’s time to add 1 medium butternut squash. Make sure it is peeled and cubed. Add 1 teaspoon of ground cumin and 1 teaspoon of curry powder. Mix everything well so the squash gets coated in the spices. Then, pour in 4 cups of vegetable broth. Bring the mixture to a boil. Once it boils, reduce the heat and let it simmer for about 20 to 25 minutes. You want the squash to be tender. After the squash is tender, remove the pot from the heat. Use an immersion blender to puree the soup until it is smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches. Once pureed, return the soup to low heat. Stir in 1 can (14 oz) of coconut milk. Taste the soup and adjust the seasoning with salt and pepper. If you want it sweeter, add 1 tablespoon of maple syrup. Heat it gently for about 5 more minutes and stir occasionally. To get a smooth soup, I recommend using an immersion blender. It lets you blend right in the pot. This saves you time and cuts down on dishes. If you don’t have one, you can use a regular blender. Just be careful when transferring hot soup. Always let the soup cool a bit first, and blend in small batches. This keeps the soup safe and helps avoid spills. You can boost the flavor of your soup with extra spices and herbs. Try adding a pinch of nutmeg or allspice for warmth. Fresh herbs like thyme or rosemary can also add depth. If you like heat, a dash of red pepper flakes or cayenne can spice it up. Taste as you go to find the perfect balance. A splash of lime juice at the end adds a nice brightness too. This soup pairs well with crusty bread. Just a slice on the side makes each spoonful even better. You can also serve it with a light salad. A mix of greens, nuts, and a tangy vinaigrette works great. For a fun twist, try topping the soup with roasted chickpeas or seeds for crunch. Don't forget to sprinkle fresh cilantro or parsley for a pop of color! Pro Tips Fresh Ingredients: Use fresh butternut squash and herbs for the best flavor. Fresh ingredients elevate the dish significantly. Adjust the Spice: Feel free to adjust the amount of cumin and curry powder to your taste preference for a milder or spicier soup. Blending Technique: If you don’t have an immersion blender, blend in batches with a regular blender but be cautious of the hot liquid. Garnishing: Enhance the presentation with a drizzle of coconut milk and a sprinkle of toasted coconut flakes for added texture. {{image_2}} You can swap butternut squash for other squashes. Acorn squash and pumpkin work well. You can also use carrots or sweet potatoes for a different taste. Each option gives a unique flavor to your soup. Want a spicier soup? Add more curry powder or a dash of cayenne pepper. For a milder soup, reduce the spices or skip the curry. You can also add a splash of coconut milk for creaminess without the heat. To make your soup heartier, consider adding lentils or beans. Cook lentils separately and stir them in before serving. Canned beans like chickpeas or white beans also work great. They boost protein and make the soup filling. To store your leftover soup, let it cool first. Use an airtight container. This keeps the soup fresh and tasty. You can store it in the fridge for up to 4 days. If you want to keep it longer, freeze it. Make sure to leave some space in the container for expansion. This is key for frozen soup. Reheating the soup is simple. You can use a pot or microwave. If using a pot, heat it on low. Stir it often to keep it smooth. If using a microwave, heat in short bursts. Stop to stir in between. This helps keep the flavor and texture just right. In the fridge, your soup will last about 4 days. In the freezer, it can last up to 3 months. Just remember to label your container with the date. This way, you won't lose track of it. Enjoy your tasty soup whenever you want! Yes, you can make this soup ahead of time. This soup tastes even better after sitting for a day. To prep in advance: - Make the soup: Follow the recipe and let it cool completely. - Store it: Pour it into an airtight container and refrigerate for up to 4 days. - Reheat: When ready to serve, warm it on the stove over low heat. Stir often to keep it smooth. Yes, this soup is gluten-free! Here’s a quick overview: - Butternut squash: Naturally gluten-free. - Coconut milk: Safe and creamy. - Onion and garlic: Both are gluten-free. - Vegetable broth: Ensure it’s labeled gluten-free. - Spices: Check that they are pure and free from gluten. You can serve this soup with many tasty sides. Here are some ideas: - Crusty bread: Great for dipping. - Side salad: A fresh green salad adds crunch. - Grilled cheese: A warm, melty sandwich pairs well. - Roasted veggies: Adds a nice texture contrast. These sides complement the soup’s flavors and make your meal more filling. Enjoy a warm bowl of Vegan Butternut Squash Soup that’s easy to make. We covered essential ingredients like butternut squash and coconut milk, plus tips for great flavor. I shared ways to enhance your soup and adapt it to your taste. Remember, you can store leftovers well and enjoy them later. This soup is not just hearty; it’s full of potential for creativity. I hope you feel ready to make your own delicious batch today!$

Creamy Coconut Butternut Squash Soup

A rich and creamy soup made with butternut squash and coconut milk, flavored with ginger and spices.

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer

Cuisine Fusion

Servings 4

Calories 250 kcal

Ingredients

1 medium butternut squash, peeled and cubed
14 oz coconut milk
1 whole onion, chopped
3 cloves garlic, minced
2 tablespoons fresh ginger, grated
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon curry powder
to taste salt and pepper
1 tablespoon maple syrup (optional for sweetness)
for garnish fresh cilantro or parsley

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.
Add the cubed butternut squash to the pot, followed by the ground cumin and curry powder. Mix well to coat the squash in the spices and herbs.
Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat to low and let it simmer for about 20-25 minutes, or until the butternut squash is tender.
Remove the pot from the heat and use an immersion blender (or carefully transfer to a blender in batches) to puree the soup until smooth and creamy.
Return the soup to low heat, and stir in the coconut milk. Taste and adjust seasoning with salt, pepper, and maple syrup if desired.
Allow the soup to heat through gently for about 5 more minutes, stirring occasionally.

Notes

Ladle the soup into bowls and garnish with fresh cilantro or parsley for a pop of color. A drizzle of coconut milk or a sprinkle of cumin can also enhance the presentation. Enjoy with crusty bread on the side!

Keyword butternut squash, coconut milk, healthy, soup, vegan