Coconut Curry Butternut Squash Soup
It's no surprise that I'm giddy with excitement pretty much every day since fall started AKA cozy season (this is the best descriptor for it, can we all agree?) Just tuck me on in with some slippers, a blanket and a candle lit and I am set!
Since I am clearly in my happy place, you know I've been whipping up soup recipes every chance I get. Obviously feeling all my tried and true recipes but also experimenting with some new ones. Which brings me to why we're all here today. You guys, my latest soup creation is going to blow. Your. Mind.
I whipped this showstopper up on a stormy weekend, because every stormy weekend calls for a creamy, comforting soup. I'd been just itching to cook with one of my favorite fall ingredients, butternut squash (because, obviously). But admittedly I didn't even realize this soup was going to turn out so perfectly until it just did. I started going the Thai curry route with curry powder, ginger and the perfect amount of red chili flakes for warmth. A whole can of coconut milk swirled into the silky soup at the end was the perfect cherry on top. The rest, was history.
This soup is downright decadent yet light and, dare I say, healthy. It's silky smooth, creamy and indulgent yet dairy-free and gluten-free thanks to the coconut milk. With every spoonful, your taste buds will explode from each layer of flavor, especially the subtle yet sneaky heat from the red pepper flakes that warms you right up. To really make it decadent it would be scrumptious paired with a toasty grilled cheese, but it's perfectly fine on its own or with a side salad. It's my new fall obsession, and I just know it's going to be yours too.
Coconut Curry Butternut Squash Soup
Ingredients
2 tablespoons extra virgin olive oil
1 butternut squash, peeled, seeded and cut into 1/4 inch cubes
1 onion, diced
2 cloves garlic, crushed
2 teaspoons grated ginger
4 cups chicken or vegetable stock
1 1/2 teaspoons crushed red pepper flakes
2 teaspoons curry powder
1 tablespoons Kosher salt (plus more to taste)
1 teaspoon black pepper
1 can coconut milk
Directions
Heat olive oil in a dutch oven over medium high heat. Cook onions for 1-2 minutes, until translucent. Add garlic and cook for 1 minute, until fragrant. Add ginger, butternut squash, red pepper flakes, curry powder, salt and pepper and combine all ingredients. Cover with chicken stock and bring to a boil. Reduce to a simmer and cover for 30-40 minutes, until butternut squash is tender.
Remove pot from stove and carefully blend all ingredients using an immersion blender. Blend until smooth then add coconut milk. Taste for seasoning and serve!
