Curry Butternut Squash Soup | Lexi’s Clear Kitchen

This Curry Butternut Squash Soup is the proper cozy chilly climate soup. It’s so creamy, so flavorful, and optionally dairy-free. Good fast and simple lunch or meal prep choice!

Creamy Butternut Squash Soup Recipe

It’s now formally soup season! And I’m right here for it!

This Butternut Squash Curry Soup may be the proper fall soup. It’s cozy, creamy, candy, savory, slightly spicy, and brimming with all of your favourite fall flavors. One of the best half? It tastes even higher the subsequent day, so make a ton and revel in all of it week lengthy. It’s the proper make-ahead, freezer-friendly meal.

Severely. I may eat this butternut squash soup for lunch day by day and be the happiest girl alive! Pair it with a lightweight sandwich or salad for a full meal.

Substances Wanted:

This curry butternut squash soup is full of easy, good-for-you components! Right here’s what you’ll want: 

• Oil or Butter: use butter or a impartial flavored oil to maintain the soup vegan.
• Aromatics: sautéed onion and garlic add the proper candy taste base.
• Seasonings: we’re seasoning out butternut squash soup with a mix of floor cumin, curry powder, salt, turmeric, cinnamon, black pepper, and cayenne pepper (elective).
• Coconut Palm Sugar: slightly little bit of sugar brings out the sweetness of the squash.
• Butternut Squash: peeled and cubed into even chunks. The smaller the chunks, the extra rapidly they’ll soften.
• Coconut Milk: use full-fat coconut milk for the proper wealthy and creamy texture.
• Inventory: hen or veggie inventory will work.

Make Curried Butternut Squash Soup

This fall favourite is able to go in a complete of 45 minutes! 

1. Sauté the aromatics: Warmth oil in a big pot, then add onion. Cook dinner till softened, then stir in garlic, spices, and sugar. Cook dinner till aromatic.
2. Add the butternut squash: Add the butternut squash to the pot, then cook dinner till softening.
3. Add the liquids: Pour within the coconut milk and hen inventory, then carry the combination to a boil. Cut back the warmth and simmer till the squash is tender.
4. Mix: Switch the soup to a blender or use an immersion blender to mix till easy.
5. Style and re-season, then serve: Pour the soup again into the pot, style and re-season as wanted, then serve.

Do You Must Peel Butternut Squash for Soup?

Technically you don’t have to, however I positively desire to peel the squash earlier than I chop it up. No peel simply makes for a creamier soup! It additionally exposes extra of the pure sugars within the squash to the warmth for a sweeter, extra caramelized taste.

What Goes Properly with Butternut Squash Soup?

This curry butternut squash soup makes the proper gentle lunch all by itself, however I like to fill my meal out with grilled cheese and apple slices, Harvest Salad with Maple Balsamic Dressing, or a easy kale salad topped with pecans and dried cranberries. 

You might additionally bulk your soup up with a few your favourite toppings! Attempt feta or goat cheese, toasted nuts, cooked and crumbled bacon, or croutons.

Retailer

Leftover curried butternut squash soup will final in an hermetic container within the fridge for 4-5 days. To reheat, heat single servings within the microwave or heat bigger parts on low on the range.

Freeze and Retailer Your Butternut Squash Soup

Completely! Butternut squash soup freezes fantastically, so be at liberty to make an enormous batch so you could have it readily available! 

You’ll be able to both freeze giant parts or single parts, relying on the way you’ll be reheating it afterward. 

To freeze your soup, let it come to room temperature, then place it within the fridge to chill fully. Switch it to a freezer-safe container or bag and retailer it within the freezer for as much as 6 months. 

To defrost it: let it sit within the fridge in a single day in case you are in a position. If you wish to warmth from frozen, you’ll be able to place the container in a bowl of heat water till the meals can simply come out of the container. As soon as you’ll be able to get it out, place the freezer meal contents in a pot with about 1/4 cup water. Cowl the pot and cook dinner over medium to medium-low whereas stirring semi-frequently. As soon as your complete meal has defrosted, carry the contents as much as a boil to ensure it’s absolutely reheated.

Whenever you’re able to serve, let the soup defrost in a single day within the fridge OR place it in a container of heat water till it could actually simply come out of its storage container. From there, place the soup in a pan with ¼ cup water. Cowl and cook dinner, stirring incessantly, till absolutely defrosted, then carry to a boil to warmth fully. 

Sure for as much as 6 months. To freeze, cool fully, then switch to a freezer protected container or bag.

Sides to Serve with Butternut Squash Soup

Serve this soup with a lightweight sandwich, bread or salad! I’m considering a grilled cheese with apple wouldn’t be out of the query right here! Or a fast kale salad with pecans and dried cranberries.

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Butternut Squash Curry Soup

This Curry Butternut Squash Soup is the proper cozy chilly climate soup. It’s so creamy, so flavorful, and optionally dairy-free. Good fast and simple lunch or meal prep choice!

• Creator: Lexi
• Prep Time: quarter-hour
• Cook dinner Time: half-hour
• Complete Time: 45 minutes
• Yield: Serves 4 1x
• Class: Soup
• Technique: Range

• 1 tablespoon oil or butter
• 1 giant onion, diced
• 1 clove garlic, minced
• 1 tablespoon floor cumin
• 1 tablespoon curry powder
• 2 teaspoons salt, extra to style
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper, extra to style
• Pinch cayenne pepper (elective)
• 1/4 cup coconut palm sugar
• 1 butternut squash, peeled and cubed
• 1/2 cup full-fat coconut milk, plus extra for garnish
• 32 ounces hen or veggie inventory

1. Warmth oil in a dutch oven over medium warmth. As soon as scorching add onion, and cook dinner till starting to melt, about 5 minutes.
2. Add garlic, spices, and sugar and cook dinner till spices turn into aromatic (about 1 minute).
3. Add in butternut squash and cook dinner down for five minutes, stirring usually, till squash is starting to melt.
4. Add coconut milk, hen inventory, and produce to a boil.
5. Cut back warmth, and let simmer till butternut squash is tender.
6. Fastidiously switch soup to a stand blender, in batches, and mix collectively till easy. Alternatively you should use an immersion blender.
7. Switch soup again into the pot and proceed to cook dinner for about 5 extra minutes, or till the soup has reached your required consistency. 
8. Style soup and regulate seasoning accordingly
9. Garnish with salt, pepper, and extra coconut milk.

Notes

Soup will be frozen for as much as 6 months within the freezer. To freeze let it absolutely cool, then switch to a freezer protected container or storage bag. Try this Freezer Information for extra freezer suggestions.