Autumn (or fall) is truly here, the mornings and evenings feel crisp and I am loving it! Autumn food is probably my favourite season of food, all of the warming, spicy flavours are just delicious. This Curried Butternut Squash Soup is the perfect easy soup recipe to get you through autumn and winter. It is thick and velvety, with flavours of butternut squash, carrot, coconut milk and curry powder. So good with some toasted sourdough bread!
Soup is a great batch cooking meal that can be prepared in bulk and frozen or refrigerated for easy meals. It is also packed with vegetables, the squash and carrots in this recipe are both loaded with vitamin A and C, making it a nutritious meal that will really warm you up! I love roasting the seeds from the squash and adding them on top of the soup for an added crunch, they are also delicious as a snack and are such a great way of using up the whole vegetable.
The main piece of equipment you will need for this recipe is a powerful food processor or blender with a decent capacity. Trying to make a batch of soup with a small, low power blender or food processor is really such a pain – trust me, I have been there! A good food processor will allow you to do it all in one go and will give you a velvety soup. My Sage Kitchen Whizz Pro (Breville Sous Chef in the US) is my favourite kitchen gadget, it has a huge bowl and whizzes the soup up in seconds. An immersion blender is also a good option for making soup.
- Gluten-Free: Just use gluten-free stock and serve with gluten-free bread! This soup is naturally gluten-free.
- Squash: You can really use any type of squash in this recipe, golden butternuts are my favourites though!
- Carrots: Try adding 2 red peppers in the place of the carrots for a different flavour!
- Coconut milk: This can be swapped for cream.
Curried Butternut Squash Soup
- 1 large butternut squash
- 2 large carrots
- 1 onion
- 2 cloves garlic
- 1 tin coconut milk full fat
- 1 L vegetable stock
- 1 tbsp curry powder
- 1/4 tsp nutmeg
- 1 tsp chilli flakes
- 1 tbsp chopped coriander
- roasted squash seeds retained from squash
- coconut milk a drizzle
- Preheat the oven to 200c/400f.
- Peel the butternut squash, carrots, onion and garlic. Chop off the ends and roughly chop. Scoop out the seeds from the squash and set aside.
- Arrange the squash, carrots, onion and garlic on a baking tray with a drizzle of olive oil and some salt and pepper.
- Roast for 30-40 minutes until very tender, turning occasionally.
- Add the roasted veg to a food processor with half the stock, blend until very smooth.
- Pour the soup in to a large pot and add the remaining stock, curry powder, nutmeg and coconut milk. Season to taste. Retain roughly 2 tbsp of coconut milk for drizzling at the end.
- Bring to a boil over high heat and then reduce to a simmer and cook for 20 minutes.
- Meanwhile, rinse the seeds well in a seive under warm water until clean. Arrange on the baking tray and a drizzle of olive oil, salt and pepper. Roast for 20 minutes until crunchy and set aside.
- Once the soup has reduced, taste and add seasoning if necessary.
- Serve topped with a drizzle of coconut milk, chopped coriander, roasted squash seeds and chilli flakes.
Let me know in the comments if you made this recipe and enjoyed it! You may also like my Leek, Carrot & Lentil Soup.