Curried Roasted Butternut Squash Soup with Coconut and Coriander
Inspired by techniques from America's Test Kitchen, NYT Cooking and Serious Eats.
This follows the classic roasted butternut squash soup method, with curry powder and ginger cooked into the base, coconut milk instead of cream, and fresh coriander in place of sage and pumpkin seeds.
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Method
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Equipment
- large roasting tin
- baking paper
- large heavy-based pot
- wooden spoon
- stick blender or upright blender
- small frying pan
- ladle
- clean tea towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 351 kcal |
| Protein | 5.4 g |
| Carbohydrate | 38.5 g |
| of which sugars | 8.7 g |
| of which free sugars | 0 g |
| Fat | 22.9 g |
| of which saturates | 13.9 g |
| Fibre | 7 g |
| Salt | 2.35 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Squash
- 1.3 kg butternut squash (1 large), peeled, seeded and cut into 3 cm chunks (about 1000 g prepared)
- 2 tbsp olive oil
Soup
- 1 medium onion, chopped about 150 g
- 1 carrot, chopped
- 15 g unsalted butter
- 2 garlic cloves, finely chopped
- 2 tsp mild curry powder
- 1 tsp fresh ginger, finely grated
- 500 ml low-salt chicken or vegetable broth
- 400 ml water
- 4.5 g fine sea salt or table salt about ¾ tsp
- ¼ tsp ground black pepper
- 200 ml coconut milk, plus 2 tbsp to swirl
- 1 tsp lemon juice
To finish
- 2 tbsp coriander leaves
- ¼ tsp chilli flakes (optional)
- 1
Roast the squash. Here the classic roasted squash method gets a curry and coconut twist. Heat the oven to 200°C (fan 180°C), toss the squash with the oil and a pinch of the salt on the lined tin and roast for 35-40 min, turning once, until soft and browned at the edges. Browning adds sweetness that stands up well to the spices.
- 2
Bloom the spices. While the squash roasts, melt the butter in the pot over medium heat and soften the onion and carrot in it for 8 min. Add the garlic, curry powder and ginger and stir for 1 min until fragrant. Frying the spices briefly in fat releases their aromatic oils and removes any raw, dusty taste.
- 3
Simmer. Add the roasted squash, broth, water, remaining salt and pepper, bring to the boil and simmer for 10 min. The vegetables should be completely tender and easy to crush against the pot.
- 4
Blend and enrich. Blend until very smooth, filling an upright blender no more than half full and holding the lid down with a towel. Stir in the 200 ml coconut milk and lemon juice and reheat until steaming and just bubbling, thinning with water if needed. Gentle heat keeps the coconut milk from splitting.
- 5
Serve. Ladle into bowls, swirl in the remaining coconut milk and top with coriander and a pinch of chilli flakes if you like some heat.
Storage
Cool and refrigerate within 2 hours and use within 4 days, or freeze for up to 3 months. Reheat until boiling hot (74°C), stirring often.
