Hello! Is your week off to a good start? I am trying not to think of my stressful week (okay, week and a half really) ahead of me and focus on good thoughts instead – like this soup!
Butternut Squash Soup Brainstorming Session
This soup was the result of menu planning for a party. On the party food dinner list was already a salad with cranberries, so to counter balance that ‘sweet’ side, I wanted something savory.
But I really wanted butternut squash soup on the menu! I was looking at our Creamy Butternut Pear Soupand recalling how absolutely delicious that was but the thought of sweet pears was not sitting well with me.
What about something curried? With cumin? A sprinkle of cilantro?
That definitely fit the savory angle I wanted in a vegan butternut squash soup!
Deliciously Creamy, with a Hint of Warm Spice
This soup gets its creaminess from lite coconut milk. I love to use lite coconut milk as it does not have a full coconut flavor. You get creamy but no heavy coconut aftertaste!
I used curry spice, cumin and tumeric. These balanced well and really can you ever have too much cumin?
For a hint of warmth, I used ground chili paste. This really made the soup ‘pop’ with flavor. If you don’t like any ‘hot’ spice, you can definitely omit it but I at least recommend using a tiny bit – it really does complement the flavors well!
Fun Mini Appetizer Idea – Soup Shooters!
If you are having a party, why not serve this in those long forgotten shot glasses at the back of the cabinet? This makes such a cute presentation!
Just remind guests to sip slowly and serve more at a warm temperature instead of piping hot soup! You don’t need your guests leaving with a burnt tongue. Nothing ruins a party faster!
Cilantro Sour Cream
“This is a must for the soup” – that is actually a quote from a friend at our dinner party! So, yes, do not skip this.
I modified the vegan sour cream recipe from ourCucumber Salsa Recipeand added some chopped cilantro. This turned out fabulous! There are so many ways to use vegan sour cream, so don’t be alarmed that it makes a huge batch, use the remaining for topping potatoes, adding to soups or planted based bowls. I have found this can last in the fridge for about a week and a half.
If you make this recipe, we would love to know. Tag @badtothebowl or #badtothebowl and we will share your recipe remake on our social channels.
Creamy Coconut Curry Butternut Squash Soup
6 cups butternut squash, cubed (this is the size of a medium to large sized squash)
1 1/2 cups sweet onion, chopped
2 stalks celery, chopped
3 garlic cloves, minced
2 cups vegetable broth
1 – 13.66 oz can lite coconut milk
1 Tblsp maple syrup
1 tsp curry powder
1 tsp ground chili paste*
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp ground turmeric
pinch of ground pepper
Cilantro Sour Cream
1/4 cup of vegan sour cream
2 Tbslp minced fresh cilantro
1. In large stock pan over medium heat, vegetable broth or water sautè chopped onion, garlic and celery for 3 – 5 minutes.
2. Add in chopped butternut squash, stir well
3. Add in coconut milk, vegetable broth, maple syrup, all spices and chili paste.
4. Stir well and bring to a boil.
5. Cover with lid, reduce heat to low and simmer for 20 minutes or until squash is tender.
6. Remove from heat.
7. Using an immersion blender** (see directions below for blender) blend until soup is a creamy consistency – no chunks!
8. For cilantro sour cream, stir minced cilantro into sour cream, refrigerate until ready to use.
9. Serve soup in bowls or ‘shot glasses’ with a dollop of sour cream.
*You can reduce this amount if you want a less spicy soup.
**Alternately, you can take small amounts of soup at a time and blend in your blender until smooth. Hot soup expands, so only do small amounts at a time.