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Butternut Squash Soup with Coconut Milk

Butternut squash soup recipe with coconut milk
Smooth and silky vegan butternut squash soup with coconut milk.

Halloween is creeping toward us, minute by soon-to-be-an-hour-saved minute. Soft and slow but deft on black cat paws. I wake to the dry scratch clatter of leaves spinning down the sidewalk from Santa Monica Boulevard, riding the wind downhill like a gaggle of flattened tumbleweeds. I yawn awake dreaming of soup, imagining my favorite wooden spoon stirring the humble beginnings of some jewel toned potage as the French like to call it. Or so I'm told.

I don't speak French.

I'm craving soup like a mad woman, you see. Like some Shakespearean witch in the wild woods of West Hollywood, I long to stir a little seasonal magic into a pot of silky, orange hued soul food. So this week I conjured cooked up a curried fall classic. Every October I make batches of this gorgeous, comforting soup. That just so happens to be gluten-free, dairy-free and vegan.

The secret is- use ripe flavorful squash. Choose a butternut squash with firm golden-tan skin. The squash should make a hollow ring when thumped.

Curried Butternut Squash Soup Recipe

This creamy and cozy soup recipe uses butternut squash (my personal favorite among the Cucurbit family) but you could also use fresh pumpkin in the spirit of Hallow's Eve. Knock yourself out, Dollface.

Ingredients:

1 tablespoon extra virgin olive oil
1 medium onion, diced
2 stalks celery, diced
2-3 teaspoons mild gluten-free curry powder
4 cups diced butternut squash
4 to 6 cups light vegetable broth (or fresh water)
Sea salt and fresh ground pepper, to taste
1 tablespoon pure maple syrup or raw agave nectar, to taste
½ to 1 cup coconut milk

Instructions:

Heat the olive oil in a soup pot, over medium heat. Add the onion, celery and curry powder; stir and cook until the onion softens. Add the squash and broth. Cover the pot and bring to a simmer.

Simmer until the squash is very soft and fork tender- maybe 30 minutes. Add a bit more water if you need to keep the squash from sticking to the pot- I didn't need to, but, Bubbe you never know.

Puree the soup with an immersion blender till smooth. Stir in the maple syrup and coconut milk. Season with sea salt and pepper, to taste.

Warm through gently and serve.

Serves 4.


Recipe Source: glutenfreegoddess.blogspot.com

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Notes:


Once in a blue moon I've been known to add an apple or two to this recipe. Try it if you're in the mood to apple up the flavor; taste test for seasoning adjustments.

Variations include adding a dash of dry sherry or Calvados brandy and serving with shredded apple garnish, or add some curry and hot red pepper flakes and serve with a dollop of plain Greek yogurt.

For those of you preferring lower glycemic carbs, use agave nectar instead of maple syrup.
I love coconut milk in this creamy soup, but if you prefer a different milk or cream, knock yourself out. It's all good.

More Autumn Soup Goodness From Food Blogs:


Nami Nami's Fat Free Pumpkin Soup with Nutmeg
Farmgirl Fare's Garlic Lover's White Bean Soup
Simply Recipes Spicy Pumpkin Soup
Pumpkin and Roasted Corn Soup from FatFree Vegan Kitchen
Alanna's Simple Butternut Squash Soup
Kalyn's Kitchen Zucchini and Yellow Squash Soup with Rosemary and Parmesan



34 comments:

  1. This is one of my favorite winter soups -- sometimes I add a bit of apple juice as part of the liquid, too.

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  2. Hi Karina,

    Just found your blog through the whole foods challenge and I can already see you are a girl after my own heart with this soup.

    I look forward to enjoying your posts.

    Robin

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  3. Holy Hannah!!! I made this soup last night and it was INCREDIBLE!!! I am still drooling and can't wait to go home and have the leftovers tonight. HIGH FIVES, Karina! You rock.

    mellie

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  4. It's cold and dreary around here and this soup of yours looks delightful. Very fall-ish! Sounds wonderful. I'll try it soon.
    Melissa

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  5. The curry sounds fabulous with this soup. We usually have it with green apples, and I'd love to try something new. Mmmm...

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  6. Karina-
    What a beautiful name! When my oldest daughter(21) had to go GF, we found your site & especially loved it not only because of the great recipes, but also because my # 2 daughter (18) has the same name! Your blog felt like family right from the start!

    We have recently found that casein has become another culprit in the equation, and need to be cautious about soy, so will be checking even more often for delicious ideas.

    This soup sounds really great, plan to try it this week. Live in upstate NY-where the squash is aplenty! Next on the agenda-your uncheesy sauce as soon as I can find the ingredients. Cheese (especially for pizza) is a tricky area.

    Thanks for your efforts-we REALLY REALLY appreciate your sharing!
    Sue

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  7. This soup is absolutely delic! I've never tried butternut soup before - at least that I can remember. I didn't even have to add the agave or the coconut milk - it was just the right consistency and sweetness. Maybe I made this "wrong" but it still turned out so delicious and it is so good for you!! I look forward to eating it again! I have had a great time making your recipes and trying new things. Thank you!!

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  8. Pumpkin Or Butternut Squash Soup is a great autumn lunchtime soup. We end up making it on Saturday lunchtimes, usually when it's raining! It really is as simple as chop the veggies, cook them in the butter, add the stock and then leave it.

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  9. Just made this soup and it's fantastic. I had to sub half the squash for sweet potato and honey for maple syrup but turned out wonderful.

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  10. What a fantastic recipe. I've cooked a squash soup recipe with curry that was similar but I love the creamy addition of coconut milk in this one. I've also made curried sweet potato soup with apple that was wonderful.

    That said, I'm new to your blog so my first stop was the "about" page. I only had to read but the first paragraph before I realized that you have an absolutely entrancing and poetic quality to the way you write; truly unique. I like it very much.

    Cheers!
    Matt Kay

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  11. This recipe looks amazing! I am not a fan of anything coconut so I am wondering what I could substitute. If I was was to use milk instead, what percentage would you recommend?

    Thanks!

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  12. Any milk/cream can be used, according to preference. The creamier, the better. Just remember- milk curdles at high heat, so add dairy at the end of cooking time, stir and warm through; do not boil.

    You can sub non-dairy milks with dairy milk in any of my recipes. Karina

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  13. Thanks, all for the soup enthusiasm. This is a long running family favorite. xox Karina

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  14. I am charmed by the idea of using coconut milk in this type of soup. I bet it tastes fantastic.

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  15. Perfection and simplicity in a bowl. I especially love the touch of curry. Bravo!

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  16. ikon05:38

    oh, i love you. i have a squash that is screaming "make me soup!" but i couldn't find a recipe i wanted. i knew you'd come through for me, babes. always do.

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  17. I would never have thought to add maple syrup to a soup! Sounds intriguing and worth a try.

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  18. This looks lovely! I love the combo of butternut, curry and coconut. I've made mine before with chix stock & coconut milk and corn. Sometimes I add apples. There's definitely something about this time of year that makes us all crave soup- I feel it too!

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  19. This is the BEST soup ever... thank you for a nice twist on an old favorite of mine! I love the coconut milk addition and it goes great with a hearty piece of gluten free bread!

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  20. Yum! Coconut milk and butternut squash are a match made in heaven. Or, the kitchen. Can't wait to try this.

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  21. Thanks for the dairy free and tasty looking recipe! Coconut milk sounds great with the curry and squash! Soup is my favorite way to eat butternut squash- I can't get enough. We made a butternut squash soup the other day with some cannellini beans and harissa. This sounds like another winner!

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  22. I am amazed how smooth it looks!

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  23. I just found your blog, and love it, it is beautifully done, and I cannot wait to try some of the recipes. I posted one of your recipes, with link to your blog, credited it to you, on a blog I publish. If it is okay with you, I would like to feature one of your recipes every Sunday.
    The theme of the blog is "a balanced lifestyle", we are in Evergreen, Colorado. Thank you, Linda

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  24. Anonymous20:48

    I purchased my first butternut squash ever and made this soup. It was FANTASTIC! I will double it next time. Thanks so much.

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  25. Karina, I used regular winter squash instead of butternut and Imagine veg stock. It is kind of bitter. Do you think it is the Imagine stock or the use of winter squash vs butternut?

    I put in an apple to help. Any suggestions?

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  26. Thanks, everyone for the butternut soup love. xox

    Anna, it could be the stock. I usually water down vegetable stock- especially if it's too onion-y. Or strong tasting. I prefer "light" tasting broth. Sometimes I even use plain water.

    And yes- squash can be sweet or blah or slightly bitter (acorn squash is bitter sometimes). For soups I like butternut or banana squash- and make sure it's ripe...

    You might adjust the taste with a little more maple syrup, some spice (curry or ginger) and more coconut milk to offset it.

    Karina

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  27. Megan22:05

    Yum! So good. Thanks Karina!!

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  28. That soup and its beautiful bold colour are just amazing. I have to try it out this weekend.
    Allergy Mum - http://allergymum.blogspot.com/

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  29. Anonymous15:00

    Delicious! I never liked to cook, and now that I have a picky, GF/DF family to feed, I like it even less. But we must eat. This soup was easy and rewarding. Kids wouldn't try it (it's orange and, well... soupy) but I don't even care because my husband and I enjoyed it tremendously. Thank you for the terrific resource you have compiled here, I may learn to enjoy, or at least tolerate, cooking after all.

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  30. I was wondering what happened to your Sunshine Butternut Soup? Butternut soup is a tradition in my family for Thanksgiving, but I was hoping to replace the usual recipe with something a bit healthier from around here. Unfortunately, this curry version would probably not be appreciated by my grandmother or uncle, who are quite picky.

    By the way, my mom says she doesn't mind if I'm vegan, so long as I keep cooking recipes from your website. =D

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  31. Thanks, everyone for your lovely comments! xox

    As for the curry- if you don't care for it, leave it out. I've made this butternut soup with and without curry spices. Both ways are delicious.

    xox Karina

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  32. Sarah20:52

    Hi Karina!

    I was curious if you bake the squash first before dicing to make the soup? We're kind of cooking amateurs around my house, haha.

    Thanks,
    Sarah

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  33. Sarah- The cut squash is not cooked first- just dice it and add it to the pot- it cooks in the soup! xox

    Karina

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  34. I made a double batch of this today and just love the scent, taste, texture and color. What a beautiful addition to a lovely fall line-up of flavors. Thank you for sharing!!

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Wishing you a delicious and beautiful day!

Karina - Gluten-Free Goddess xox


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