Description
This curry cauliflower buttercup squash soup is the perfect easy recipe to make on a chilly fall night. It’s loaded with comforting flavors like ginger, garlic, curry, and coconut milk. If you love curry flavors, you will adore this soup!
Ingredients
Scale
- 1 medium buttercup squash
- 2 tbsp olive oil
- 1 white onion, diced
- 3 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- Salt
- Pepper
- 1 medium head cauliflower, cut into florets
- 3 tbsp red curry paste
- 1 quart low sodium vegetable broth
- 1 can light coconut milk
- Juice of half a lime
- Fresh cilantro and sesame seeds, for garnish
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with tin foil.
- Prick holes all around the skin of the buttercup squash. Place on the foil lined baking sheet and roast for 1 hour, until fork tender. Let the squash cool until cool enough to handle. Then, slice it open, discard the seeds, and spoon out the flesh into a bowl.
- In a large soup pot, heat olive oil on medium heat. Add the diced onion, garlic, and ginger. Add a generous shake of salt and pepper. Cook until onion is translucent, about 3-5 minutes.
- Add cauliflower and curry paste to the soup pot. Mix everything up so the vegetables are well coated in the curry paste.
- Pour in the vegetable broth. Cover the pot, bring to a boil, then reduce to a simmer for 10-15 minutes, until cauliflower is fork tender.
- Stir in the cooked buttercup squash.
- Transfer the soup to a high powered blender. You may need to work in batches. Blend on high until smooth and silky, 30 seconds – 1 minute.
- Return the soup to the soup pot, and stir in the coconut milk and lime juice.
- Add more salt to taste if necessary.
- Garnish with fresh cilantro and sesame seeds, if desired.
Notes
- You can also use an immersion blender to blend this soup right in the pot.
- Keeps well in the fridge in an airtight container for up to 3-5 days.
Keywords: buttercup squash soup, vegan, gluten free