Creamy Coconut Curried Butternut Squash Soup

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.
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.
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.

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