realistic recipes for a nutritious kitchen

Curried Coconut Butternut Squash Soup (Video)

YouTube Preview Image

I know that I am forever telling you guys how quick and easy “delicious, nutritious foods can be, so why should this post be any different?  This Curried Coconut Buternut Squash Soup is about as simple as it gets and it honestly comes together in about twenty minutes.

My Butternut Squash Soup is an ultra-clean version of what can often be a cream and butter laden comfort food. Adding some light coconut milk adds a little extra richness and gives the body of the soup a nice velvety texture. Although, I’ve gotta say, leaving the squash pureed and unseasoned makes for a super simple soup all on its own (actually… that might have to be my first baby food recipe).

It’s a good thing I made this soup when I did (about a week and a half ago) because it nearly hit 80 degrees here in SoCal today (A far cry from the weather that my East coast peeps have been contending with). If it gets any warmer, I just may have to post a recipe for butternut squash sorbet!

I may try to post one more recipe using butternut squash since I still have one sitting on my counter, but in the meantime my brain is already working on some clean, simple, and delicious super bowl snacks (hey, preggo or not, I’ll use any excuse for a party)

Curried Coconut Butternut Squash Soup

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • 6 cups of butternut squash, cut into uniform chunks
  • About 5 cups of cold water
  • ½ cup of low fat coconut milk
  • 1 tbsp of curry powder
  • Salt to taste
  • 1 tsp of orange zest

Directions:

Place squash in a medium to large stock pot and add just enough cold water to cover your squash.  Add a nice fat pinch of salt and then turn the heat up to high and bring it all to a boil.

Once boiling, turn the heat down to low and simmer for about ten minutes or until your butternut squash is fork tender.  Turn off the heat.

Using a hand blender, puree squash until all the chunks are gone and you are left with a nice smooth, rich puree.

Stir in coconut milk, curry powder and season with salt and pepper.  Serve yourself a bowl and enjoy!

Nutritional Analysis

Nutrients per serving: Calories: 76; Total Fat: 1.3g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 10mg; Carbohydrate: 16.9g; Dietary Fiber: 2.8g; Sugars: 3.3g; Protein: 1.6g

Share This:

7 Responses to “Curried Coconut Butternut Squash Soup (Video)”

  1. #
    1
    ashley (sweet & natural) — January 13, 2009 @ 5:37 am

    This soup looks so delicious! And so easy. I totally want to get one of those hand blenders.

  2. #
    2
    Hayley — January 13, 2009 @ 6:00 am

    This sounds delicious. I love adding some sauteed apple and onion to the mix as well.

  3. #
    3
    Dani — January 13, 2009 @ 7:38 am

    Ashley – The hand blender makes things super easy!!

    Hayley – Onions and apples sound like the perfect pair for butternut squash! Thanks for the ideas:)

  4. #
    4
    Marcia — January 14, 2009 @ 12:25 pm

    Hi Dani, Oh my goodness this soup looks to die for! I am so making this soup this weekend! I love the addition of Coconut milk to give it a creamy texture without all the calories! Yum!

  5. #
    5
    Paul — January 15, 2009 @ 12:16 am

    I’ve always done something like this with winter squash and chicken broth, but I’ve always found it a bit rough on my throat for whatever reason… the coconut milk might help with that. =)

    @Hayley The apples and onions really does sound awesome, but I was thinking more along the lines of caramelized as opposed to sauteed; french onion meets squash soup? =/

  6. #
    6
    Aleksandra K. — January 17, 2009 @ 2:51 am

    I’m so glad that I’ve found your web. I did this soup yesterday – it was deliscious, creamy,beautiful yellow-orange color with orange scent.
    I was looking on your web for a recipe with turnips (swede) – another veggie which I saw in shops many times but I didn’t know what to do with this (my mum told me that they have turnips on farm 40 years ago and gave this to eat for cows :)).So maybe you have some good recipes with turnips. I tried roasted turnips (cut in cubes) in casserole with potatoes and leeks- was nice.

    Good luck with web, it’s just great!

  7. #
    7
    Rshana — February 8, 2014 @ 3:49 pm

    Made this today, it was awesome, I used full cream coconut and used extra.

Leave a Comment





Current ye@r *