Best 10 Butternut Squash 3 Ways Curried Coconut Butternut Squash Soup Recipes

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Butternut squash is a delicious and versatile vegetable that can be used in a variety of dishes. When it comes to cooking butternut squash, there are many different ways to do it. One popular way is to make curried coconut butternut squash soup. This creamy and flavorful soup is perfect for a cold night or a quick and easy meal.

Let's cook with our recipes!

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

Provided by Ellie Krieger

Time 40m

Yield 4 servings (1 serving is 1 1/2 cups)

Number Of Ingredients 9

1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken broth or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish

Steps:

  • Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
  • Ladle into serving bowls and add a dollop of yogurt.

COCONUT BUTTERNUT SQUASH SOUP



Coconut Butternut Squash Soup image

Once you've got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.

Provided by Tara Parker-Pope

Time 2h

Yield 8 servings

Number Of Ingredients 12

1 large butternut squash (about 1 1/2 pounds)
2 tablespoons olive oil or other vegetable oil
1 large yellow or sweet white onion, chopped
1 medium apple, any variety, peeled and diced
2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube
2 teaspoons good-quality curry powder
2 teaspoons grated fresh or jarred ginger, or more, to taste
Pinch of ground nutmeg or allspice
1 14-ounce can light coconut milk
Salt and freshly ground pepper to taste
2 medium red onions, quartered and thinly sliced
1 good-size bunch kale (about 10 to 12 ounces)

Steps:

  • To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
  • Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
  • Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
  • Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
  • Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
  • Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
  • Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
  • To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 701 milligrams, Sugar 8 grams

ROASTED AND CURRIED BUTTERNUT SQUASH SOUP



Roasted and Curried Butternut Squash Soup image

This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!

Provided by lcpgh

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 13

1 butternut squash, halved and seeded
2 large onions, peeled and quartered
1 medium head garlic
6 cups vegetable broth
1 bay leaf
1 teaspoon brown sugar
1 teaspoon mild curry powder
½ teaspoon dried oregano
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
salt and pepper to taste
1 cup plain yogurt
¼ cup chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  • Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
  • Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
  • Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
  • Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 31.1 g, Cholesterol 1.8 mg, Fat 1.2 g, Fiber 4.9 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 376.8 mg, Sugar 10.1 g

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

This is a soup that will keep you warm during a long, cold winter!

Provided by Marci Stohon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons butter
1 cup finely chopped onion
4 cloves garlic, minced
4 cups chicken broth
1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch pieces
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup half-and-half
2 tablespoons honey
¼ cup sour cream, or to taste

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
  • Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
  • Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 43.8 g, Cholesterol 37.8 mg, Fat 13.3 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 7.8 g, Sodium 1615 mg, Sugar 16.5 g

COCONUT CURRY BUTTERNUT SQUASH SOUP



Coconut Curry Butternut Squash Soup image

Very filling and even a little naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich. Serve with a warm baguette.

Provided by Mint&Mangos

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 2h3m

Yield 6

Number Of Ingredients 13

1 butternut squash, halved and seeded
1 tablespoon butter, melted
1 teaspoon salt, divided
¾ teaspoon pumpkin pie spice, divided
¼ teaspoon cayenne pepper
1 tablespoon butter
½ cup chopped yellow onion
1 teaspoon yellow curry powder
1 (13 ounce) can coconut milk
2 ½ cups vegetable stock, or more if needed
¼ teaspoon freshly grated nutmeg
½ cup pepitas (pumpkin seeds)
1 pinch freshly grated nutmeg, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place butternut squash in a baking dish, flesh side up. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper.
  • Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
  • Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in the melted butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
  • Scoop flesh from the butternut squash and add to coconut milk mixture; mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
  • Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt.
  • Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 27.6 g, Cholesterol 10.2 mg, Fat 22.8 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 15.2 g, Sodium 624.3 mg, Sugar 5.8 g

COCONUT CURRIED BUTTERNUT SQUASH SOUP



Coconut Curried Butternut Squash Soup image

Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.

Provided by Food Network

Categories     side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

1 small butternut squash, halved and seeded (about 1 1/2 pounds)
2 teaspoons olive oil
1 teaspoon salt, optional
Pinch ground black pepper
1/2 cup diced carrots
1/2 cup diced celery
1/2 teaspoon curry powder
3 cloves garlic, minced
1/2 small onion, diced
2 cups unsalted chicken broth
6 fluid ounces coconut milk
1 tablespoon fresh flat-leaf parsley leaves, chopped

Steps:

  • Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
  • Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
  • Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
  • Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
  • Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.

CURRIED BUTTERNUT SQUASH SOUP



Curried Butternut Squash Soup image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 halves roasted butternut squash
2 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder
Salt and ground black pepper
Lime Crema, recipe follows
Lime zest, to garnish, if desired
1/2 cup reduced-fat sour cream
1/4 teaspoon lime zest
1 tablespoon lime juice

Steps:

  • Scoop flesh out of butternut squash with a spoon. In a medium saucepan, combine broth, flesh of butternut squash, garlic powder, onion powder, curry powder, salt and pepper. Set pot over medium heat and bring to a simmer, about 10 minutes. Puree soup with an immersion blender until smooth. Ladle into bowls. Serve with a dollop of Lime Crema and garnish with extra lime zest, if desired.
  • In a small bowl, combine sour cream, lime zest, and lime juice. Whisk to combine.

BUTTERNUT SQUASH SOUP



Butternut Squash Soup image

For comfort in a bowl, ladle up some Butternut Squash Soup from Food Network Kitchen. You'll get a hearty blend of veggies, stock and nutmeg.

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 6

One 2- to 3-pound butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper

Steps:

  • Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Nutrition Facts : Calories 125 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 1044 milligrams, Carbohydrate 19 grams, Fiber 3.5 grams, Protein 3 grams, Sugar 4 grams

CLAIRE'S CURRIED BUTTERNUT SQUASH SOUP



Claire's Curried Butternut Squash Soup image

So easy and so perfect for fall, this one's from the collection I created for my kiddo when she was a starving college student. I top it with toasted pumpkin seeds or curried almonds.

Provided by Leslie Kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h45m

Yield 4

Number Of Ingredients 11

1 butternut squash
1 tablespoon olive oil, or as needed
1 onion, chopped
1 shallot, minced
2 tablespoons curry powder, or more to taste
1 teaspoon ground turmeric
1 apple, cored and chopped
1 slice fresh ginger, minced
water to cover
1 (14 ounce) can coconut milk
salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.
  • Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh.
  • Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.
  • Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.
  • Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 44.3 g, Fat 25.1 g, Fiber 8.8 g, Protein 5.7 g, SaturatedFat 19.2 g, Sodium 68.4 mg, Sugar 10.9 g

ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT MILK



Roasted Butternut Squash Soup with Coconut Milk image

A creamy butternut squash soup with the warm flavors of curry and ginger, and creaminess from coconut milk. A great way to warm up in the fall and winter months!

Provided by Mrs.Stvnsn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 10

1 medium head garlic, halved crosswise
1 (3 1/2) pound butternut squash, halved lengthwise and seeded
1 medium onion, quartered
1 medium leek, white portion only, chopped
1 (1 1/2 inch) piece fresh ginger, peeled
4 cups chicken broth, divided
1 cup coconut milk
1 teaspoon curry powder, or more to taste
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Wrap each garlic half in foil and place on the prepared baking sheet. Add squash, cut-sides down. Add onion, leek, and ginger.
  • Roast in the preheated oven until vegetables are golden and squash skin is easily pierced with a fork, 45 minutes to 1 hour.
  • Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender with onion, leek, and ginger. Add 2 cups broth and puree (in batches if necessary) until smooth. Transfer to a soup pot.
  • Place the pot over medium heat and add remaining broth. Whisk in coconut milk, curry powder, and cayenne pepper. Season with salt and black pepper, and cook until heated through, about 15 minutes.

Nutrition Facts : Calories 238 calories, Carbohydrate 40.2 g, Cholesterol 4 mg, Fat 8.9 g, Fiber 6.6 g, Protein 5.3 g, SaturatedFat 7.2 g, Sodium 796.9 mg, Sugar 8.1 g

Tips:

  • Choose the right squash: Look for butternut squash that is firm and has a deep, orange color. Avoid squash that has soft spots or blemishes.
  • Roast the squash before using it: Roasting the squash brings out its natural sweetness and flavor. You can roast the squash whole or in halves or cubes.
  • Use a good quality curry paste: The curry paste is what gives the soup its flavor, so it's important to use a good quality paste. Look for a paste that is made with fresh ingredients and has a deep, rich flavor.
  • Don't be afraid to experiment: There are many different ways to make butternut squash soup. Feel free to experiment with different ingredients and flavors to create your own unique soup.

Conclusion:

Butternut squash soup is a delicious and versatile dish that can be enjoyed year-round. It's a great way to use up leftover squash, and it's also a healthy and affordable meal option. With so many different variations to choose from, there's sure to be a butternut squash soup recipe that everyone will enjoy.

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