Butternut Squash and Coconut Curry Soup with Ginger and Turmeric

A creamy and flavorful butternut squash soup with coconut milk, ginger, turmeric, and aromatic Indian spices. A comforting and healthy meal perfect for chilly days.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.40/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner•Soup

Cuisine:

Indian•Asian•Thai

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

1mediumButternut Squash(Peeled, seeded, and cubed (about 4 cups))

£1.50

1mediumOnion(Chopped)

£0.50

2clovesGarlic(Minced)

£0.15

1tablespoonGinger(Freshly grated)

£0.20

1teaspoonTurmeric(Ground)

£0.10

1teaspoonCumin(Ground)

£0.10

0.5teaspoonCoriander(Ground)

£0.05

0.3teaspoonRed Pepper Flakes(Optional, for a little heat)

£0.05

1canCoconut Milk((13.5 oz) Full-fat recommended for creaminess)

£1.20

4cupsVegetable Broth(Or chicken broth for non-veg option)

£0.80

1tablespoonLime Juice(Freshly squeezed)

£0.15

2tablespoonsOlive Oil

£0.25

to tasteSalt

to tastePepper

£0.05

to tasteCilantro(Fresh, chopped, for garnish (optional))

£0.50

Total Cost

£5.60

£1.40 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3.
Add the minced garlic and grated ginger to the pot and cook for 1 minute more, until fragrant.
4.
Stir in the turmeric, cumin, coriander, and red pepper flakes (if using). Cook for 30 seconds, stirring constantly, until fragrant.
5.
Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
6.
Remove the pot from the heat and carefully transfer the soup to a blender (or use an immersion blender) to blend until smooth and creamy. Be careful when blending hot liquids!
7.
Return the soup to the pot and stir in the coconut milk and lime juice. Season with salt and pepper to taste.
8.
Heat gently over low heat, being careful not to boil. Serve hot, garnished with fresh cilantro (optional).

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My Notes

Nutrition Information

Nutrition per serving (450g)

350 kcal / 1464 kJ

Carbs

35g

13% of RDA

Fat

22g

31% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

14 g

16% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For a richer flavor, use full-fat coconut milk.

If you don't have an oven, you can sauté the butternut squash in the pot until tender before adding the broth.

Adjust the amount of red pepper flakes to your preferred level of spiciness.

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Cooking Equipment

Oven

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use full-fat coconut milk.

If you don't have an oven, you can sauté the butternut squash in the pot until tender before adding the broth.

Adjust the amount of red pepper flakes to your preferred level of spiciness.

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Butternut Squash and Coconut Curry Soup with Ginger and Turmeric

Ingredients

Instructions