Spicy Butternut Squash Soup With Coconut Milk

Spicy butternut squash soup with coconut milk gives you creamy soup with a ton of flavor and a little kick in the mouth.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Soup

Cuisine American

Servings serving

Calories 178 kcal

Ingredients

1.5 pound butternut squash (or 1 large squash)
1/2 medium yellow onion (diced)
2 clove garlic (chopped)
1 teaspoon red Thai curry paste
2 tablespoon honey (or maple syrup)
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.

Nutrition

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Keyword Butternut Squash Soup With Coconut Milk

Tried this recipe?Leave a rating and comment, thank you