Curry Butternut Soup

Roasted butternut squash and carrots blend together with coconut milk to make a silky smooth soup full of curry flavor. 

Curry Butternut Soup from Treble in the Kitchen paleo friendly, vegan, vegetarian, gluten free, grain free, dairy free

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.

Curry Butternut Soup from Treble in the Kitchen paleo friendly, vegan, vegetarian, gluten free, grain free, dairy free

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!

Enjoy!

Curry Butternut Soup
 
Cook time
Total time
 
Roasted butternut squash and carrots blend together with coconut milk to make a silky smooth soup full of curry flavor.
Author:
Recipe type: soup, dinner, meal, lunch
Cuisine: paleo friendly, vegan, vegetarian, gluten free, grain free, dairy free
Serves: 2-3 servings
Ingredients
  • 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.)
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. 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.
  3. 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).
  4. 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.
  5. Pour the pureed soup into a medium sized pot or pan on the stove and heat until the soup is completely heated through.
  6. 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.
  7. Enjoy!

Curry Butternut Soup from Treble in the Kitchen paleo friendly, vegan, vegetarian, gluten free, grain free, dairy free

Question of the Day:

  • What is a meal that you enjoyed during childhood?

 

 

 

Comments

  1. This looks so good! I love BNS and curry, so I’m going to have to make this 🙂

  2. I love that you roasted it before hand, that gives it such a OOOOMPH on taste! Yum!

  3. My first ever butternut soup was a blend of roasted carrots with the squash too! Love the coconut milk though!! Creamy!

  4. Yum, curry powder is so amazing. Makes everything taste so good!

  5. I love butternut squash and keep meaning to make a soup with it this winter. Need to add it to my meal planning for next week. Thanks for sharing!

  6. Yum!!! I make a recipe very similar to this one!

  7. This soup looks so creamy and yummy! I love anything with coconut milk and am a curry fan as well. Will be great for a cold winter’s night. 🙂

  8. This combo sounds amazing!

  9. ooo, curry and potatoes go so well together! yum!

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