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Curried Buttercup Squash Soup

This delicious creamy soup strikes a perfect balance between sweet and spicy!
Prep Time 15 mins
Cook Time 45 mins
Course Soup
Cuisine East Asian flavours
Servings 6

Ingredients
  

  • 1 buttercup squash, roasted
  • 1 med onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1 tbsp curry powder Shan curry powder is one type that works well
  • 1 tsp garam masala
  • 4-5 cups vegetable broth
  • 2 small dried red chili peppers (optional)
  • 1 can coconut milk, light or regular
  • Salt, pepper to taste

Instructions
 

  • Pre heat oven to 400 F
  • Cut 1 buttercup squash in half and scoop out seeds (which are excellent toasted on their own)
  • Roast squash cut-side down on parchment-lined baking sheet until fork-tender (approximately 30-40 minutes)
  • Let cool, then scoop the baked flesh from the skin and set aside (compost skin)
  • In soup pot on medium heat, saute diced onions, garlic and ginger until softened (if avoiding oil, saute in water or broth)
  • Stir in curry powder and garam masala until fragrant (it's quick, don't let it burn)
  • Add 4cups vegetable broth ( or water with low-sodium vegetable boullion powder)
  • Stir in roasted squash - if too thick, add an additional cup of broth or water
  • Add dried chili peppers if including
  • Bring to a boil, then immediately reduce heat to simmer
  • Simmer for 15 minutes
  • Remove chili peppers if using
  • Stir in coconut milk
  • With immersion blender, blend until velvety smooth. If you don't have an immersion blender, puree in small batches in regular or high-speed blender with vented lid.
  • Taste and adjust spices to your liking
  • Serve, garnished with a sprig of cilantro or a few toasted, shelled pumpkin seeds or a light sprinkle of cinnamon
Keyword Autumn, Oil-free, Vegan, Winter