Coconut Curry Butternut Squash Soup
3 steps and 1 hour will get you a decadently creamy, thick and flavorful Coconut Curry Butternut Squash Bisque that's perfect for fall and winter!
Equipment
- 1 baking sheet
- 1 high powered blender
Ingredients
- 1 medium butternut squash about 2-3lbs
- 2 tbsp olive oil divided
- 1 tbsp curry powder
- 1 tbsp brown sugar
- 1/2 tbsp paprika
- 1 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 head garlic
- 1/2 medium white onion
- 1 cup vegetable stock
- 1/2 cup coconut milk canned
Instructions
- Preheat oven to 400 degrees and place rack in center of the oven. Cut squash in half lengthwise and remove seeds. Do not worry about all strings being removed. Cut top of garlic off, exposing the cloves inside. Combine spices in a small bowl and set aside.
- Line a baking sheet with foil or parchment paper. Drizzle 1 tbsp of oil and brush to cover. Place halved, seedless squash on sheet, cut side up and sprinkle generously with spice mixture, reserving 1-2 teaspoons. Flip over. Place garlic cut side up and onion in foil. Drizzle with remaining oil and wrap foil around it. Place on sheet and bake for 45 mins or until squash is fork tender.
- When cool enough to handle, scoop squash flesh and place into a blender, along with roasted garlic cloves, onion and remaining ingredients. Blend until smooth. Taste and add remaining spice blend if necessary, adding more coconut milk/stock until desired consistency is reached. Serve hot with additional coconut milk drizzled, parsley or anything other toppings. Enjoy!
Notes
Nutrition Info:
152 Cal | 10.2g Fat | 13.9g Net Carbs | 1.9g Protein
Nutrition info collected using Very Well Fit's calculator. LizeeAngel content is for informational and educational purposes only. Our website is not intended to be a substitute for professional medical advice, diagnosis, or treatment.