Curried Butternut Squash Soup with Whipped Coconut Cream and Sriracha Toasted Seeds
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one of the most comforting fall dinners is soup
and this curried butternut squash soup does not disappoint
Soup and bread are two of my favorite things to make, and eat for that matter.
I make bread all the time pita bread classic white even blueberry muffin bread no matter the weather, but soup, I need cold and gloomy weather to really get into soup making. Lucky for me, we are finally getting soup weather.
A bowl of soup and fresh bread, does it get any better than that…well it does if you ask my kids. They do not share my fondness for butternut squash soup. Actually, that is putting it mildly. You’d have thought I was asking them to eat poison the looks I got when I served dinner.
This soup is sweet from the squash and apple, spicy from the red pepper and curry. Whipped coconut cream cools the heat, and I just love the texture that the roasted seeds added. Pumpkin are not the only seeds that are delicious when roasted; I had half the seeds eaten before I served the soup. Yes I am a total snacker when I cook, so much so that sometimes by the time I sit down, I’m not even hungry anymore.
If you plan on making the whipped coconut cream, you need to plan ahead. The coconut milk (full fat) needs to be chilled for a day before you can whip the cream, but it’s completely worth it. I love coconut milk with my curry.
- For the soup -
- 2 Tbsp olive oil
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 apple, peeled, cored, and diced
- 1 - 2 1/2 - 3 pound butternut squash, peeled, seeded (save the seeds) and cubed
- 2 tsp curry powder
- 1/2 tsp red pepper flakes
- 4 cups of stock (chicken or vegetable)
- coconut cream -
- full fat coconut milk, chilled for a day
- roasted seeds -
- seeds, rinsed drained, and patted dry
- 1 Tbsp olive oil
- 1 - 2 tsp Sriracha
- heat the oil in a large dutch oven or pot
- add the onion and apple
- cook two minutes, and then stir in the garlic
- cook until the onions are translucent and the apple has softened
- add the squash, red pepper, and curry
- cook 10 minutes, and then stir in the stock, season to taste with salt
- bring to a boil,cover, reduce heat and simmer 30 minutes - the squash should mash easily
- carefully blend using an immersion blender or blender (done in two batches)
- while the soup is cooking toss the seeds with the olive oil and sriracha, roast at 350 degrees for about 15 minutes (remove from the oven when they begin to pop)
- just before serving, drain the liquid from the chilled coconut milk (easily done by opening the can upside down), whip the solids until you have your desired consistency
- top each bowl of soup with a dollop of cream and a sprinkle of seeds
see what other soups I’m loving this fall
a few other fall faves