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.

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Course: Soup

Cuisine: American

Keyword: Butternut Squash Soup With Coconut Milk

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: serving

Calories: 178kcal

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.