Coconut Curried Butternut Squash Soup

Coconut Curried Butternut Squash Soup


  • 1 small butternut squash, halved and seeded (about 1 1/2 pounds)
  • 2 teaspoons olive oil
  • 1 teaspoon salt, optional
  • Pinch ground black pepper or 1/8 tsp Cajun pepper
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 teaspoon curry powder
  • 3 cloves garlic, minced
  • 1/2 small onion, diced
  • 2 cups unsalted chicken broth
  • 6 fluid ounces coconut milk
  • 1 Tablespoon fresh flat-leaf parsley leaves, chopped


  • Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
  • Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
  • Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
  • Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent, and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
  • Working in batches, puree the soup in a blender or food processor or use an immersion blender, until smooth and silky. Serve warm and garnish with a little chopped parsley.
  • When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.