The weather here in D.C. has been a rollercoaster lately – one minute we’re enjoying 60-degree sunshine, the next we’re bracing for a snowstorm. With up to six inches of snow predicted for Tuesday, I’m craving something warm and comforting. One of my favorite soups: Creamy Curried Butternut Squash Soup. It’s perfect for those cold days and it’s easy to make even on a busy weeknight.
This soup is not only delicious but also packed with nutrients and flavor. Butternut squash is a nutritional powerhouse full of vitamins, minerals, and antioxidants. It also has a sweet, nutty flavor, low calories, and high fiber.
Begin by preparing your ingredients. While a rough chop is sufficient since the soup will be blended, I find dicing the ingredients results in a smoother, more consistent texture.
Butternut squash, despite being commonly referred to as a vegetable, is actually a fruit. To make it easier to peel and cut, I recommend microwaving it for 4-5 minutes. Slice off the ends and use a fork to prick holes throughout the squash to allow steam to escape. Let it cool for a minute or two and you’ll find it much easier to handle.
Now that you have everything prepped, heat the oil in a large pot over medium heat and add the onions and a pinch of salt. Sauté the onions for about 5 minutes until they’re brown then stir in the red curry paste, ginger, and garlic. Then add the butternut squash.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the squash is tender.
Turn off the heat and stir in the coconut milk, silken tofu, and lime juice. Tofu, while naturally flavorless, absorbs the flavors of whatever it’s cooked in so you won’t even taste it but it adds a boost of protein. Be sure to use silken tofu so it blends with the soup. Using an immersion blender or a countertop blender, carefully puree the soup until smooth and creamy.
Now spoon your portion into a bowl and top with optional garnishes like cilantro, salted peanuts, and crushed red pepper, and enjoy this cozy and comforting bowl of goodness!
Curried Butternut Squash Soup
Ingredients
- 1 tbsp olive oil
- 1 yellow onion chopped
- 2 tsp. salt divided
- 3 tbsp. red curry paste
- 2 tbsp. grated ginger
- 3 garlic cloves minced
- 4 cp. veggie broth
- 1 butternut squash
- 1 15.5 oz. can coconut milk
- 1 16 oz. pkg. silken tofu
- 2 tbsp. fresh lime juice
- salted peanuts optional
- cilantro optional
- crushed red pepper flakes optional
Instructions
- Heat oil in a large pot over medium heat and add onion and 1/2 tsp. salt. Cook ~5 minutes until onions are brown.
- Add red curry paste, ginger, and garlic and stir. Cook ~1 minute.
- Add broth and 1 tsp. salt and stir before adding in squash. Bring to a boil, lower heat to low and cover. Cook ~15-20 minutes until squash is tender.
- Remove pot from heat and add coconut milk, tofu, lime juice, and remaining salt. Using an immersion or coutertop blender blend until smooth.
- Spoon into a bowl and garnish with peanuts, cilantro, and crushed red pepper.
- Enjoy!
