Curried Coconut Butternut Squash Soup

Happy New Year everyone!  It is officially 2016 and with that comes the annual month or two of failed diets and self-criticism that follows the holiday season.  However, this year my resolution is not just to be/eat healthy, this time I’m going to have FUN doing it!  Which means lots of cooking and experimenting with healthy foods!  For the first day of the new year I decided to try this Curried Coconut and Butternut Squash Soup, because it’s healthy and loaded with nutrients, as well as being low cal.  It also turned out pretty good if I do say so myself!

For Christmas this year I got A LOT of cooking equipment!  My parents really outdid themselves with hooking my kitchen up.  So when I got home from the holidays I couldn’t wait to use some of my new gifts to help with my New Years resolution!  One of my gifts was an immersion blender, which I really needed because as you probably know, I love making soups.  So I knew I wanted to make a creamy soup so I could test it out.

The problem is, creamy soups usually have CREAM in them, which is completely taboo for me at the moment.  So I wanted to somehow get the silkiness and smoothness of a cream-based soup without actually using any.  Coconut milk acts as a nice substitute for cream in soups with flavors that naturally compliment it, like curry.  Also I think winter vegetables like butternut squash go well with curry also.  So there you go!

I ended up really liking the flavors of this soup.  The lime juice added at the end adds a nice touch and cuts the heaviness of the butternut squash.  Next time I think I’ll add a thickening agent though because it was a little thin for me.  So feel free to add a couple tablespoons of flour into the vegetables as they’re sautéing and before you add the vegetable stock.  That should thicken things up a bit.


Curried Coconut Butternut Squash Soup (serves 8)


  • One whole butternut squash, peeled, seeded, and chopped into 1 inch cubes
  • 1/2 cup coconut milk, plus more for drizzling
  • 1 quart vegetable stock
  • 1 yellow onion
  • 4 cloves garlic
  • 3 or 4 Tbsp red curry paste
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 1/4 tsp dried thyme
  • 1/4 tsp red pepper flakes
  • Juice from half a lime
  • 2 tsp salt
  • 1/2 tsp ground pepper
  • 2 Tbsp olive oil
  • Cilantro, for garnish


In a large stockpot heat the olive oil.  Add the onion, garlic, squash, salt, pepper, and spices.  Add in the curry paste as well, and sauté until onions are translucent, about 7 minutes.  Add in the vegetable stock and bring to a boil.  After the stock reaches a boil, reduce heat and simmer the soup for 20 minutes, and the squash is completely cooked.  Remove from heat.  Using an immersion blender, blend the soup until smooth.  Add the coconut milk and lime juice.  Taste, and season accordingly.  You may wish to add more curry paste or salt.  Ladle into bowls and drizzle with additional coconut milk and garnish with cilantro.

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