Coconut Curry Butternut Squash Soup Recipe
Creamy, dairy-free coconut curry butternut squash soup is a perfect tribute to cooler fall weather. The luscious soup uses roasted butternut squash, which is definitely a worthwhile extra step in making the most amazing butternut squash soup you’ve ever had!
You’ll notice the grocery store has a huge selection of squash right now – be sure to read all about the various squash options and how to cook them here:
Safeway has all winter squash on sale for just $.99 a pound right now through the month of November.
How to Make Coconut Curry Roasted Butternut Squash Soup
There are many butternut squash soup recipes out there – and many just use chopped butternut squash that you soften in simmering hot broth. I’ve made at least 15 butternut squash soup recipes and I’ve found that roasting the squash first is THE way to go to get the best flavor. Roasting the squash adds another layer of sweetness to the soup through the caramelization of the squash. I like to let my squash get some brown bits because those brown caramelized pieces are the most flavorful in my opinion.
Start with whole butternut squash. Wash it, peel it and chop it. You can see how I do this in the video below.
Chop into 1 1/2 inch chunks, then toss with some olive oil, or liquified coconut oil, salt, and pepper and roast the squash for about 30 minutes until it’s soft and tender.
While the squash is roasting, chop the onion, saute in oil, add the curry spices and when the squash is roasted, pour it right in with the curried onions. Add creamy coconut milk (Safeway has a Signature Kitchens brand of canned lite coconut milk), and your favorite broth. I used O Organics vegetable broth, but you can also use chicken broth if you wish. Simmer for about 15 minutes then puree the soup in a blender or use an immersion blender to make it smooth and creamy!
This recipe is super easy, very basic, and amazingly delicious. If you want even more flavor, consider adding a tablespoon of ground cinnamon and some chopped garlic. It makes for a more complex-tasting soup.
Coconut Curry Butternut Squash Soup
- 6 cups chopped butternut squash 1 small butternut squash yields ~6 cups
- 2 tablespoons coconut or olive oil
- 1 medium onion diced
- 1/2 teaspoon each sea salt + black pepper plus more to taste
- 1 1/2 tablespoons curry powder
- 1 14- ounce can light coconut milk
- 2 cups broth chicken or vegetable
Roasted Butternut Squash
Peel and chop the butternut squash into 1 1/2" chunks
Toss with 1 tablespoon olive oil or coconut oil, salt and pepper
Roast in 350 degree oven for 30 minutes until soft and caramelized
In a large stock pot or dutch oven, heat 1 tablespoon olive oil or coconut oil and saute onions until soft and fragrant.
Add curry powder, salt and pepper and stir
Add roasted butternut squash, coconut milk and broth and stir to combine
Bring soup to a boil, then reduce to a simmer for about 15 minutes
Puree in a blender or use an immersion blender to make the soup creamy
Top with pepitas and any leftover coconut milk
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