Posted on 11 Comments

Curried Coconut-Butternut Squash Soup

It has been a while since I have made a soup so I thought this would be perfect. What is even better is that it can be made in your slow cooker or your instant pot. Whichever method you use it will be delicious – I promise. Silky, Velvety. Delicious.

  • 4 c butternut squash, peeled, cubed 1/2-inch
  • 3 c vegetable broth
  • 1 1/2 c apple (My favorites are fuji, honey crisp or pink lady), cored, chopped
  • 3/4 c shallots, minced
  • 1 tbsp garlic, minced
  • 1 tsp ginger, fresh, minced
  • 2 tsp curry powder
  • 1/2 tsp Himalayan salt
  • 1 c + 4 tsp canned light coconut milk
  • 1 tbsp lime juice, zested, fresh – use zest for garnish
  • 1/4 c pumpkin seeds, divided

Combine squash, broth, apple, shallots, ginger, garlic, curry powder and salt into a slow cooker/instant pot.

I used the instant pot method.

Slow Cooker:  Cover the slow cooker with lid and cook on low until vegetables are tender, about 7 hours. Stir in 1 cup of the coconut milk and lime juice.

Instant Pot: I used the bean/legume setting (this setting takes about 15 minutes). You should follow the manufacturer’s directions. Stir in 1 cup of the coconut milk and lime juice.

In a high speed blender, blend soup in batches, until the soup is all blended. Divide into 4 bowls. Garnish with 1 tsp each of coconut milk and some pumpkin seeds.

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Serve. Eat. Enjoy.

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11 thoughts on “Curried Coconut-Butternut Squash Soup

  1. Looks delicious and healthy! Happy New Year.

    1. Thanks Sheree. It is delicious, silky and healthy all in one slurp.

  2. I’m new to the plant base lifestyle and I will be eating this soup on Saturday…

    1. Thanks for stopping by Diedre. I hope you enjoy the soup as much as we did. If there is any way I can help you on your journey just reach out to me here.

  3. Cathryn I am wondering about using vegan rice cream, something I just found out about. You soak brown rice overnight, pour off the soaking water, put in blender with cold water (2 cups rice, 2 cups cold water) and blend for 3-5 minutes or longer until it is thick and creamy. You should not overblend or it will be gluey. Keeps for a week. What do you think of using this instead of the coconut milk?

    1. Laura, I have never tried that method, but you do have me curious. I might try this out myself. Let me know how it turns out. Thanks for stopping by.

  4. Ho much ginger? I don’t see it in the list if ingredients?

    1. Hi Tricia. I apologize for the omission. I would add 1 tsp of minced fresh garlic. thanks for stopping by and let me know how it turns out.

      1. So no ginger in this recipe?

      2. Tricia ,there is ginger in the recipe. I updated the recipe on my site to reflect the correct amount.

      3. I saw you updated the recipe! Thanks!

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