I love a great soup for the Fall and Winter and I am going to try and make a nice batch once a week on Sunday’s or Monday’s to eat for lunch all week long. Last week I made this delicious soup and I swear I think I could make it every week and not get tired of it. It was so good and really pretty easy.
Coconut Curry Butternut Squash Soup
Recipe from Our Best Bites adapted from Cooking Light
Ingredients:
36 ounces peeled, seeded butternut squash, cubed
4 teaspoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, plus more for seasoning
1 cup chopped onion
3 cups chicken stock (or vegetable stock for a vegan soup)
3 tablespoons + 1 teaspoon red curry paste
1 1/2 tablespoons freshly squeezed lime juice
1 13.5-ounce can lite coconut milk
1/4 cup cilantro leaves, chopped
1/4 cup shredded coconut
Sriracha sauce to taste
4 teaspoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, plus more for seasoning
1 cup chopped onion
3 cups chicken stock (or vegetable stock for a vegan soup)
3 tablespoons + 1 teaspoon red curry paste
1 1/2 tablespoons freshly squeezed lime juice
1 13.5-ounce can lite coconut milk
1/4 cup cilantro leaves, chopped
1/4 cup shredded coconut
Sriracha sauce to taste
Instructions:
Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Place the cubed butternut squash onto the lined baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with kosher salt and toss to combine. Roast for 35 minutes or until tender and starting to brown.
While the squash is roasting heat the remaining teaspoon of oil in a large pot over medium heat. When hot, add the onion and cook, stirring frequently, until tender (about 5 minutes). Add the stock, roasted squash, and curry paste and bring to a boil. Cover and reduce heat. Simmer for 15 minutes.
Remove from heat. Add the coconut milk and lime juice. Blend until smooth, either by using an immersible stick blender or in batches in a countertop blender. Ladle into bowls and season with a sprinkling of salt, chopped cilantro, shredded coconut, additional lime wedges, and a squirt of Sriracha sauce (if desired). Serve immediately.
Calories: 121
Fat: 6
Carbs: 16
Protein: 2
Weight Watchers Points Plus: 2 or 4 (depending on how you calculate the points; if you count the squash as 0 points, the recipe has 2 points)
Fat: 6
Carbs: 16
Protein: 2
Weight Watchers Points Plus: 2 or 4 (depending on how you calculate the points; if you count the squash as 0 points, the recipe has 2 points)
My food photography is terrible, so bear with me; but here are some of the steps I took to make the soup:
Cutting all the butternut squash. My grocery store doesn’t carry butternut squash already cubed for you, so I bought one big one and peeled it with a vegetable peeler and cubed it. But if your grocery does carry it, that would save a decent amount of time and make it that much easier.
After I broiled the squash, I stuck all the ingredients in a big pot and broke out the immersion blender and blended everything together. If you like making soups and don’t own an immersion blender, I would highly suggest to go purchase one. It makes life so much easier and faster to whip up these soups.
I hope you enjoy it as much as I did. What is one of your favorite soups? I need some recommendations on what to make for this week???
I linked up with Blissfully Miller and Let’s Get Bananas for a Taste of Tuesday!
So I just discovered that I am in love with butternut squash!! It's safe to say that I'll be trying this soup very soon!!! YUM! 🙂 Thanks for linking up!
Butternut squash is so delicious. I hope you like the recipe as much as I do. Thanks for hosting the linkup.
This looks really tasty. I have had an immersion blender since we got married ten years ago…I don't think I have ever used it. ha, guess I need to start.
Try it out…you won't be disappointed!
This sounds really good! I love the idea of the flavor combination of the squash, coconut and lime! I've only made butternut squash soup once, and I loved the taste, but I hated the peeling, chopping of the squash part. I never could find it pre-chopped either. Otherwise, I'd be all over it!
It's worth the peeling and cutting if you can't find it pre-chopped in your grocery, I promise 🙂
We've recently made curry chicken and I've had curry soup, but never with all those amazing-sounding flavors! I might need to add this to our winter menu!
I think you should…the coconut adds the perfect touch of sweetness to the butternut squash! It's easy too.
What a unique soup recipe! I insisted we get an immersion blender and it's been a life saver for soups, so I definitely agree with you that it's a necessity! So glad you linked up with Jess and me!
Thanks for putting the link party together! I always love finding new easy and delicious things to cook.
Hey Annie, I'm a new follower from the Taste of Tuesday hop. OMGGG this looks so delicious. I'm sick right now and I just want to devour this! Thanks for sharing 🙂
I'd love it if you can follow me back 🙂
xoxo
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