Coconut Curry  & Ginger Butternut Squash Soup

Is anyone else sick of this bi-polar weather we’ve been having lately? Clearly, Mother Nature cannot make up her mind. That’s when I ask myself, what am I still doing in Michigan?! Ideally I’d like to live somewhere where winter is non-existent. Dealing with snow just isn’t my forte. The fashion aspect of it is great, but I’m much more willing to give up my snow boots and parka any day of the year! Good thing boots, scarves and sweaters are SO fall staples anyway.

But really, the cold is only good for one thing:  soup. Yep, it gives me a reason to get a big pot of soup brewing! It’s the best way to warm up. And the soup of the night is… coconut curry & ginger butternut squash soup. Plus, I get to use my new ‘french onion’ soup bowls. Thankfully, the UPS man came knocking at my door just before dinner was about to be served! Great timing!

It has all the flavors you could ever ask for—ginger, cumin, curry and the richness of coconut milk— without the guilt. So, go ahead and have a bowl or two… I did!

Warm up to a luscious bowl of coconut curry & ginger butternut squash soup! Pairs nicely with a slice of toasted baguette… now all you need is a fuzzy blanket and cozy socks.

Here is what you’ll need:

    • 1 large butternut squash
    • 1 tablespoon olive oil
    • 1/2 medium white onion, diced
    • 3 stalks celery, diced
    • 1 teaspoon ginger, diced
    • 1 clove garlic, diced
    • 2 tablespoons yellow curry powder
    • 1 teaspoon turmeric
    • 1 teaspoon cumin
    • 1 teaspoon coriander
    • 2 cups light coconut milk
    • 2 teaspoons kosher salt
    • Juice from ½ a lemon

For garnish:

  • Fresh cilantro, chopped

Bake squash on a baking tray at 400 degrees for about 1 – 1.5 hours.

Allow to cool. Cut squash in half and discard seeds and skin. Set the squash aside.

Heat up a six-quart pot; add oil, onion, garlic and ginger and sauté for about 5 minutes.

Add celery, curry, turmeric, cumin and coriander and sauté for 3 minutes.

Add ½ cup of water. Cover and turn heat to medium heat. Cook with lid on for about 6 minutes. Make sure to stir occasionally so the water doesn’t evaporate and contents burn.

Place all contents from pot and squash in a food processor or blender. Blend until smooth. If your veggies are very soft, you can try to use an immersion blender.

Place all content back in pot and add coconut milk and salt. Stir until it is mixed well. Add lemon juice and stir.

Keep the soup on the stove until it is warmed through.

Garnish with cilantro and enjoy!

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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