Spicy butternut squash soup with coconut milk gives you creamy soup with a ton of flavor and a little kick in the mouth.
Unlike my original butternut squash soup this soup has a bit of curry, cinnamon, cloves and rounded off with creamy coconut milk.
Butternut squash soup with coconut milk is for the heart of the people who love savory things with a but of spice to them. Using Thai curry paste really turns up the heat but with flavor as well.
Coconut milk is great a full of healthy fats. Butternut squash is loaded with potassium so there is no reason to deny yourself seconds. Let me show you just how simple this is to put together.
How To Make Spicy Butternut Squash Soup With Coconut Milk
Ingredients needed
- Butternut squash cubes
- Thai curry paste
- Garlic
- Onion
- Cinnamon
- Ground cloves
- Maple syrup or honey
- Vegetable broth
- Salt & black pepper for seasoning
Making the butternut squash soup with coconut milk
- First, you want to roast the butternut squash cubes. You can use an entire butternut squash as well and remove the flesh. Place in a preheated oven at 400F for 40 minutes. Stirring the squash halfway through. Add more time if needed to make sure you have some golden pieces. Also this makes sure the squash is soft to prevent a grainy soup.
- While, the squash is roasting sauté the diced onion and garlic. In a frying pan on medium high heat with a little oil sauté the onions and garlic while seasoning lightly with salt and black pepper.
- Now that everything is done. In your blender add the roasted squash, onions, garlic, Thai curry paste, cinnamon, cloves, broth and coconut milk. Blend until everything is smooth. For a thinner sauce add more broth but for a richer sauce add more coconut milk.
- After blending season with salt and black pepper to taste.
Frequently Asked Questions (FAQs)
How nutritious is butternut squash soup?
It depends is the answer. Because some recipes can load the soup with cream or a ton of coconut milk making the soup a ton of calories. This isn’t the best thing for keeping the pounds off. But, you can still enjoy the soup and the nutritious benefits. Butternut squash* is naturally great for you. And it doesn’t take much to make an amazing soup, I’ve done it here.
What to serve with butternut squash soup?
This soup can be served as a light meal but for a side dish here are some great main dish options:
- Baked Turkey Wings
- Crockpot Sirloin Roast
- Sheet Pan Sausage & Potatoes
- Crockpot Cream Of Chicken
- Crockpot Chicken Spaghetti
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Spicy Butternut Squash Soup With Coconut Milk
Ingredients
- 1.5 pound butternut squash, cubed (or 1 large squash)
- 1/2 medium yellow onion, diced
- 2 clove garlic, chopped
- 1 teaspoon red Thai curry paste
- 2 tablespoon maple syrup or honey
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1.5 cup vegetable broth
- 1/2 cup coconut milk
- salt & pepper to taste
Instructions
- First, you want to roast the butternut squash cubes. You can use an entire butternut squash as well and remove the flesh. Place in a preheated oven at 400F for 40 minutes. Stirring the squash halfway through. Add more time if needed to make sure you have some golden pieces. Also this makes sure the squash is soft to prevent a grainy soup.
- While, the squash is roasting sauté the diced onion and garlic. In a frying pan on medium high heat with a little oil sauté the onions and garlic while seasoning lightly with salt and black pepper.
- Now that everything is done. In your blender add the roasted squash, onions, garlic, Thai curry paste, cinnamon, cloves, broth and coconut milk. Blend until everything is smooth. For a thinner sauce add more broth but for a richer sauce add more coconut milk.
- After blending season with salt and black pepper to taste.