soup, curry, butternut squash

Coconut Curry Butternut Squash Soup

Squash is a fall favourite.  Let me show you how to prepare 3 popular varieties and make delicious Coconut Curry Butternut Squash slow cooker soup.

I would have to say that for me squash is one of my ultimate comfort foods. Sweet, satisfying and representative of all the good things fall has to bring.  I grew up loving my mom’s acorn squash roasted with brown sugar and butter, but that was about the limit to how we enjoyed it.  I have since gradutated to cooking and baking regularly with squash of many varieties.

One of my favourite ways to enjoy squash is in a soup, and for this, I most often opt for the butternut squash. This pale-skinned, curvy gourd can be intimidating to cut into, but so well worth it.  Check out my video on how to prep squash

I love squash, not only for the taste and seasonal sentimentality, but because it is so nutritious.

  • Fiber, folate and carotenoids—contribute to heart health
  • Potassium—for your bones
  • Vitamins B6 and C—for a strong immune system
  • Vitamin A—for respiratory health
  • Antioxidants—to reduce inflammation and protect our bodies from cancer

Butternut squash soup is so very versatile. It can be

  • roasted ahead of time or simmered in broth
  • seasoned simply with nutmeg
  • savory with garlic and herbs like thyme and sage, or
  • with more exotic seasonings like thai curry or garam masala.

It can also be boosted with red lentils, white beans or chickpeas to pack a protein punch.  The recipe below is a combination of these, using a simple cooking method (slow cooker) and some sophisticated flavours.

Blending Cautions

To make this squash soup smooth I blend it with an immersion blender. If you don’t have one of these, you can use a vented lid blender, or let the soup cool before blending it in a non-vented lid blender.

The vented lid blender allows steam to escape and reduces the risk of burning yourself. If you don’t have a vented lid blender, DO NOT put the hot soup in your blender.

Coconut Curry Butternut Squash Soup
This soup is a simple way to cook up a delicious fall soup. Butternut squash is sweetened with apples and coconut milk, and spiced up with fresh ginger, curry powder and turmeric. A wonderfully grounding soup that really highlights this delicious squash.
Ingredients
Instructions
  1. Place all of the ingredients in a slow cooker, set on low and leave it be.
  2. When the squash and apple are easily pierced with a fork, you can puree the soup using an immersion blender, or vented lid blender. If you don’t have either of these, let the soup cool, blend it in a blender and return the soup to heat it through before serving.

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