Roasted butternut squash and carrots blend together with coconut milk to make a silky smooth soup full of curry flavor.
While visiting home for the holidays Mom made a ton of meals that she made during our childhood. It was so fun to taste those flavors and feel the nostalgia of eating foods of the past in my parent’s kitchen. I seriously loved every moment (and bite!) of it!
One of my favorite meals that my mom made was a delicious curry chicken that was passed down to her from her aunt. We would eat this vibrant and flavorful meal regularly as kids, and having it over the holiday got the flavor of curry on my brain.
Some of my favorite toppings on my mom’s curry chicken dish are the pineapple and coconut. The sweetness of the coconut and pineapple paired with the spiciness of the curry really meshes well, and it got me thinking that the sweetness of butternut squash would probably be a perfect pair with the curry spice as well!
I added carrots for an extra boost of nutrients and because carrots are a pretty “sweet” vegetable as well.
This soup is oh so comforting and perfect after a long day of work/school, playing in the snow, or really…any time!
- 3 cups butternut squash, chopped
- 1 cup carrots, chopped
- 2 Tbsp coconut oil
- 1½ Tbsp yellow curry powder
- 2 Tbsp dried chives
- 1 tsp cumin
- ¼ tsp ground cinnamon
- ¼ tsp salt
- pinch of black pepper
- ¼ tsp red pepper flakes (optional)
- ½ 14 oz can light coconut milk
- 1 cup water (plus any extra so that the soup is your desired consistency.)
- Preheat the oven to 400 degrees Fahrenheit.
- Place the butternut squash, carrots, coconut oil, curry powder, chives, cumin, cinnamon, salt and pepper in a large plastic bag. Shake until contents are mixed thoroughly.
- Line a baking sheet with foil, parchment paper, or a silicone baking mat. Pour the contents of the plastic bag onto the baking sheet and spread in a single, even layer. Roast at 400 degrees for 20-25 minutes (until the vegetables are fork tender and slightly golden).
- Once the vegetables are cooked, place them in a food processor or high-powered blender with the red pepper flakes, coconut milk, and water. Puree until smooth, but be cautious of the hot contents.
- Pour the pureed soup into a medium sized pot or pan on the stove and heat until the soup is completely heated through.
- Garnish with a drizzle of coconut milk, pumpkin seeds, thai basil (as pictured), and/or toasted unsweetened coconut flakes (as pictured) if desired, or enjoy plain! We love to eat this with a kale salad to round out the meal.
Question of the Day:
- What is a meal that you enjoyed during childhood?