As much as I raved in my last post about how much I love to make soup slowly over the stovetop, neither that soup nor this one uses that method. But you know what? They’re both simple and comforting on a chilly day, and that’s what matters. The soup I’m sharing with you today is actually even simpler to make than the Crockpot Cabbage Soup. It comes together in less than an hour, and only about five minutes of that is hands-on cooking time. We’re going to roast, blend, and serve. Think you can handle that? Let’s do this thing.
You’re only going to need two major ingredients, plus spices for this recipe. That might make it seem like I’m trying to cheat you out of a “real recipe” this week, but don’t we all like to keep things simple once in a while?
Speaking of simple, let’s chat about those ingredients. First of all, you’re going to need two pounds of butternut squash. If you’re really excited about cutting a butternut squash yourself, go for it. Honestly though, I’ve been there, done that, and I’d much rather buy a bag of pre-cut squash. They tend to be difficult to cut into, so I’m willing to pay a couple extra dollars for the convenience of it already being cut for me because I know I’d pay more than a couple extra dollars for an ER visit if I were to slice my fingers. I consider it an investment in the safety of my fingers, and I can live with that.
Second, when I say “coconut milk” I’m referring to the canned kind, not the boxed kind made for drinking. The canned variety is thicker and creamier, and I think it has a much better taste. I picked up a can at Trader Joe’s, and I was impressed with the fact that their variety is just coconut milk–no fillers or gums added in there. Also, I’d say go for a full-fat coconut milk; the “lite” versions tend to be a little thin and sad, and “coconut cream” is thicker than what we need for the soup.
We loved this soup for the spiced curry flavor and the coconut milk. (Refer to this recipe and this one if you’re wondering how much we like curry.) I didn’t know how it would turn out with so few ingredients, but we were impressed with how those few ingredients really “stepped up to the plate” (Stepped up to the bowl? I know I shouldn’t have attempted that pun.) and delivered on flavor. I’ll be making this one again soon. Let me know how it goes if you try it out!
If you try Curried Butternut Squash Soup at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or by mentioning my page The Savvy Plate Blog on Facebook!
Curried Butternut Squash Soup
- 2 pounds butternut squash (I use the bagged kind, pre-cut into cubes.)
- 1/4 tsp salt
- 1/2 tsp curry powder
- 1/4 tsp cayenne pepper
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1 can full-fat coconut milk (13.5 oz)
- water as necessary (likely less than 1/2 cup)
- Spray a baking sheet with cooking spray, add butternut squash cubes, and sprinkle with salt. Roast at 450 until tender. This took mine about 25 minutes.
- Add the squash, spices, and coconut milk to a blender. (I find that fewer spices will stick to the walls of the blender if I add ingredients in that order.) Puree until smooth, and check the consistency. If you’d like to thin it out, add water a couple tablespoons at a time and blend. I ended up adding about 3 tablespoons, which still left me with a fairly thick soup.