Curried Butternut Squash Soup

Kimberly Killebrew

This South Indian-style curried butternut squash soup features creamy pureed squash with coconut milk and mango chutney for a delicious blend of sweet and spicy.

Print Recipe

5 from 4 votes

Prep Time 10

Cook Time 25

Total Time 35

Course First Course, Side Dish, Soup, Starter

Cuisine Indian, South Indian

Servings

Calories 382 kcal

Ingredients

1 tablespoon ghee or oil
1 medium yellow onion , chopped
3 cloves garlic , minced
1 medium to large butternut squash (about 8 cups cubed), can substitute pumpkin or acorn squash
1 1/2 tablespoons curry powder (mild or spicy Madras depending on preference)
or homemade curry powder (click link for recipe)
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 cups quality chicken broth (vegetarian/vegan: use vegetable broth)
2 tablespoons mango chutney
or homemade Mango Chutney (click link for recipe)
14 ounces canned coconut milk or coconut cream

Instructions

Heat the ghee or oil and sauté the onions until soft and translucent, 4-5 minutes, then add the garlic and cook for another minute. Add the cubed squash and cook for another 4-5 minutes. Add the spices and continue to cook for another minute. Add the broth, salt, and mango chutney and stir to combine. Bring the soup to a boil, reduce the heat, cover and simmer for 15 minutes until the squash is very soft.
Transfer the soup to a blender or use an immersion blender to puree the soup. Return the soup to the pot. Stir in the coconut milk and return to a simmer for 2 minute. Add salt to taste.

Notes

If you'd like to bulk this soup up a bit, you can stir in some cooked Jasmine or Basmati rice at the end.

Nutrition

Keyword Curried Butternut Squash Soup, Curried Coconut Butternut Squash Soup, Curried Pumpkin Soup

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