Curry Coconut Butternut Squash Soup

I have a new camera lens which I’m pumped to use. This is my other Christmas gift from B, which I also opened and used (I know, you must think I have terrible self control with gifts, but I just couldn’t let all the holiday baking and cooking pass by with a new lens sitting in a box under the tree).

Curry Coconut Butternut Squash Soup |

One of my biggest fears is going blind. I have terrible eyesight, and the fact it gets dark at 3pm here doesn’t help me either. I can see the darkness hitting as I fight against the sun to photograph food with whatever light I have left. The new camera lens helps with the brightness, but there’s only so much you can do when it’s dark; I usually have enough light to only photograph one dish at a time now.

Curry Coconut Butternut Squash Soup |

Today I want to share this cozy butternut squash soup, which has bold curry flavor and creamy coconut. The main way I cook butternut squash is in soups because you can cheat and bake the squash first, saving your knife and your wrists from a lot of effort (and fingers from getting sliced).

My mom always told me to eat lots of vitamin A to keep my eyes healthy. Butternut squash has so much vitamin A, but I’m not sure even eating tons of butternut squash can save my eyes from staring at the computer.

Curry Coconut Butternut Squash Soup |
This curry coconut butternut squash soup is really easy to make once you get the butternut squash out. Then you just let it simmer, do some work (or, not work *ahem*), and return after an hour to enjoy your rich hearty soup. Save the seeds and some cream/coconut milk to make a fun spiral! Adapted from NY Times Cooking

Curry Coconut Butternut Squash Soup

1 large butternut squash (about 1 1/2 pounds)
2 tablespoons olive oil
1 large yellow or white onion, chopped
1 medium apple, peeled and diced
1/2 cups chicken broth
2-3 teaspoons curry powder
2 teaspoons grated fresh ginger
1/2 14-ounce can light coconut milk
Salt and ground pepper to taste
garnish: coconut milk or heavy cream, squash seeds, thyme, and paprika

Preheat oven to 375 degrees. Cut your butternut squash in half and reserve the seeds. Drizzle the squash with olive oil, salt, and pepper. Place the butternut squash halves, cut side up in a foil lined tray. Roast for 30 -50 minutes, until flesh is soft. Scoop out and set aside. Also roast the seeds until toasted, about 5-10 min.
Heat the oil in a soup pot, and saute onions over medium-low heat until golden. Add the apple, squash, broth and spices. Bring to a simmer, then cover pot. Continue to simmer until the apples are tender, about 10 minutes.
Using an immersion blender (or a regular blender in batches), puree soup until smooth. Stir in the coconut milk; continue to simmer on low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper.
To serve, spoon soup into a bowl, drizzle with coconut milk or heavy cream, and top with squash seeds. Garnish with sprigs of thyme and paprika and serve hot. Enjoy!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Seriously the worst part of PA school is having to stare at my laptop ALL day! If I don't go blind, surely I'll be a victim of death by powerpoint. But I digress. This soup is gorgeous and yay for your new lens! How fun!

  2. I'm right there with you trying to catch that one little moment of perfect light! Added bonus, I live in a very dark house! Your photos look lovely and I just want to dive right into that soup!