Curried Butternut Squash Soup (Dairy Free)

Hi guys, happy first day of October! I love how a new month brings a “fresh start” kind of feeling =).As many of you know, I work at a Culinary School and am sampling recipes all day long. This Curried Butternut Squash Soup was hands down the best recipe I have tried since I have been there. I’m a bit of a health / nutrition freak so I really only recreate these recipes at home when they are healthy and this one was both healthy and just absolutely delicious. The sweetness in the squash pairs perfectly with the coconut milk.

I have to give all the credit to one of our chefs, Diana Nash, who has been tweaking this recipe for years and has finally perfected it. I made it at home for my family and my neighbor, all who said this was one of the best soups they’ve ever had!

CURRIED BUTTERNUT SQUASH SOUP (DAIRY-FREE)
 
INGREDIENTS
  • 3 tbsp coconut oil
  • 1 sweet onion, diced
  • 4 cloves garlic, minced
  • 1 tsp. freshly grated ginger
  • 1 tsp. curry powder
  • ½ tsp. Garam Masala
  • ½ tsp. crushed red-pepper flakes
  • 3 cups low-sodium chicken stock
  • 2 lbs. butternut squash, cubed
  • 14 oz. canned coconut milk
  • ½ lime, juiced
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ cup torn fresh cilantro (for serving)
  • ⅓ cup roasted peanuts, chopped (for serving)
DIRECTIONS 
  • Heat a large pot over medium-low heat and add the coconut oil. Once it’s melted, add in the onion and garlic with a pinch of salt and stir. Cook until the onion is soft and translucent, about five minutes.
  • Add in the ginger, curry powder, garam masala and red-pepper flakes and stir until it is incorporated. Cook the curry and onion mixture for five minutes, stirring occasionally.
  • Pour in the stock and add the squash. Cover the pot and increase the heat to medium. Cook until the squash is soft, about 15-20 minutes.
  • Once the squash is soft, turn off the heat and very carefully pour the entire mixture into the VitaMix (or food processor). Blend until the soup is smooth and pureed.
  • Add the coconut milk, lime juice, salt and pepper, and blend until it’s completely warm. Taste and season additionally if desired.
  • Serve the soup with a garnish of torn cilantro and crushed peanuts.

Note** I used a Food Processor instead of a VitaMix and it worked perfectly! Just be sure to cook down the squash enough.

PS. If you want to make this vegetarian, you can swap out chicken stock for vegetable stock and it is just as good.

Butternut squash – yay or nay? Feel free to share any good recipes!

Anyone running any races in October?!
— I wish I were, I have the itch to race again

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