BUTTERNUT SQUASH 3 WAYS: CURRIED COCONUT BUTTERNUT SQUASH SOUP
You can get three meals from just one roasted squash. This warming, luscious soup, made with a third of a squash, is flavored subtly with aromatics and curry powder, then smoothed out with rich coconut milk. Put the remaining squash to use in Butternut Squash Salad and Mushroom Ravioli with Brown Butter, Sage and Butternut Squash.
Provided by Food Network Kitchen
Time 1h20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Trim the top and bottom of the squash. Cut the squash in half lengthwise, scoop out the seeds with a large spoon and place the halves, cut-side down, on the prepared baking sheet. Rub the squash on all sides with 1 tablespoon of the olive oil. Roast until fork-tender, about 50 minutes. Let cool.
- Use a small spoon to scoop the flesh from the bottom (wider) parts of both squash halves. You should have about 2 cups. Place in a bowl and set aside. Reserve the remaining squash for another use.
- Place the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, garlic, ginger and 1/2 teaspoon salt. Cook until the onion is softened but not developing any color; 3 to 4 minutes. Add the curry powder, stir to coat and cook until fragrant, about 1 minute. Add the squash and stir to coat.
- Add the chicken broth and bring to a boil. Reduce to a simmer and cook until slightly reduced and thickened, about 20 minutes.
- Transfer to a blender and blend until smooth. Return to the pot and add the coconut milk. Simmer over low heat until flavorful and reduced slightly, being careful not to let it boil (coconut milk will curdle), about 5 minutes. Season with salt.
- Divide the soup between 2 bowls and sprinkle each with some smoked paprika.
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Hannah Brooks
[email protected]This was a great recipe. The soup was creamy and flavorful, and the curry paste added a nice kick. I will definitely be making this again.
Adidas Lasa
[email protected]This soup was very good. I used a mild curry paste, and it was the perfect amount of spice. The soup was also very creamy and flavorful. I will definitely be making this again.
Ravikisan yadav
[email protected]I made this soup for a dinner party, and it was a huge success. Everyone loved it! I used a medium curry paste, and it was the perfect amount of spice. The soup was also very creamy and flavorful. I will definitely be making this again.
Kimbreyata English
[email protected]This soup was a bit too spicy for me, but my husband loved it. I think next time I'll use less curry paste. Otherwise, it was a great recipe. The soup was creamy and flavorful, and it was easy to make.
M abubakr
[email protected]I've made this soup several times now, and it's always a hit. It's so easy to make, and it's always delicious. I love the combination of sweet and spicy flavors, and the coconut milk makes it so creamy. I've also tried adding different vegetables to
Sadiq ullah Wafa
[email protected]This turned out better than I expected! The flavors were so well-balanced, and the soup was so creamy. I used a bit less curry paste than the recipe called for, and it was still plenty spicy for me. I also added a bit of chopped cilantro at the end,
Elise Bowerman
[email protected]This soup was amazing! I used a curry paste that I had on hand, and it turned out perfectly. The sweetness of the butternut squash paired well with the heat of the curry, and the coconut milk added a richness that made it feel extra special. I will d