The fall season is upon us, and you guys know how much I love soup and fresh salads, so I am starting off my fall recipes with this delicious Curry Butternut Squash Coconut Soup with Turmeric. I kicked it up by adding roasted curry shrimp! So Good!
Curry Butternut Squash Coconut Soup
I’m a sucker for all things fall, squashes , sweet potatoes, cranberry etc! You name it, I love it.
So when the wine folks from Louis Jadot asked me to participate in their first ever Modern Meals Challenge, I was excited to get my fall recipes started.
The request was for me to create a unique fall recipe that uses either apple, squash, sweet potato, pear or pumpkin and pair it with one of Louis Jadot wine . I got to choose my wine, which of course I picked a white wine, I love Chardonnay, so choosing was a No-Brainer.
I have been dying to make a curry soup with coconut infusion for a long time, just never got around to making it, so I took this opportunity to give it a try, and the end results was outstanding. Let me tell you!
The combination of golden butternut squash and sweet potato with some light coconut milk , plus Trinidad Chief yellow curry is a soup to live for. Paired with Chardonnay from Louis Jadot, it do not get any better than this
#modernmeals I am featuring my Curry Butternut Squash Coconut Soup with Turmeric for @lovejadot ModernMeals Challenge
Serve this sweet and creamy soup with rustic bread if you so desire. #modernmeals
Kale and Apple salad was my starter, it paired very well with my Chardonnay wine as well. I ended my meal with some roasted curry shrimp topped on my soup . OH! BOY – SO GOOD!
I kept the ingredients list simple so the squash flavor really come through in this soup .
[Tweet “This soup is nice and creamy, and oh! so good. Curry Butternut Squash Coconut Soup with Turmeric”]
This soup is nice and creamy, and oh! so good.
Curry Butternut Squash Coconut Soup with Turmeric
Curry Butternut Squash Coconut Soup with Turmeric
Deborah Lynch Burchell
Serves 6
A Creamy Curry Butternut Squash Soup with sweet potato , coconut milk and Trinidad yellow curry powder. A simple tasty soup that's perfect for the fall and winter months.
5 based on 2 review(s)
Ingredients
- 1 Tablespoon. olive or coconut oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon. freshly grated ginger
- 6 sprigs fresh thyme DE-stemmed
- 1 tsp turmeric
- 2 tsp curry powder
- 1 medium butternut squash, peeled and cubed , about 4 cups
- 1 medium sweet potato, peeled and cubed
- 1 medium carrot, peeled and diced
- 1 medium yellow bell pepper. diced
- 6 cups plain water
- 1 (14-ounce) can unsweetened coconut milk LITE
- 1 teaspoon white pepper
- 1 teaspoon kosher salt
Garnish- 1/4 cup sour cream
- 4 sprigs cilantro, finely chopped
- 1/2 teaspoon lime juice, freshly squeezed
- Combine all ingredients together
Method
- In a large pot heat oil over medium heat. Saute onions and garlic for 1 minute.
- Add ginger, thyme, turmeric, and curry powder, and continue to cook for 1 minute stirring constantly.
- Add butternut squash, sweet potato, carrot and bell pepper , continue sauteing for another 2 minutes until well coated.
- Add water, coconut milk , pepper and salt and cook covered on medium heat until butternut squash , sweet potato and carrot are soft and fork tender (about 30 minutes).
- Remove soup from heat and puree with an immersion blender or blender until smooth.
- Taste and adjust seasonings, as needed. Continue cooking for a few more minutes over medium heat.
- Serve in soup bowls garnished with a dollup of cilantro creme and a sprig on the top
- You cam also add curry roasted shrimp to this soup as I did
Notes
This curry butternut squash soup is the best I've ever tasted ! It's super creamy with the coconut milk and full of delicious butternut squash flavor.
The soup is so much better the next day, so make it a day before you are really going to eat it.
Best of all, it's healthy