Roasted Butternut Squash & Coconut Curry Soup
I have a handful of favorite restaurants we love in Atlanta, and Radial Cafe is definitely one of them. I love the eccentric and friendly staff, and the food is delicious. Plus, much of their seasonal menu is locally-sourced, which is always a plus. Anyways, this soup was inspired by another coconut curry soup I tried earlier this fall at Radial during lunch after I had taken a trip to my neighborhood farmers market (Freedom Farmer’s Market) and loaded up on butternut squash. It’s my favorite veggie this time of year, and it’s full of fiber, potassium and vitamin A.
I’ve done the butternut squash soup thing before using other recipes, and it always came out just kind of, “meh.” But after trying the Radial Soup, the seed was planted. I would try Butternut Squash soup again but spin it a little differently… give it a little kick. This was the first soup recipe I ever created by myself, so it took me two tries. But, trust me, it’s full of flavor and has a wonderful creamy texture that is perfect for a nourishing fall or winter meal.
The first step includes chopping up all the squash and roasting it first… Just sprinkle with pepper and some salt if you like, and drizzle with olive oil (I don’t peel the skin- it never makes a difference to me in taste as long as it is cooked long enough… but you can if you want).
Garlic and onions are literally in almost everything I cook. Onions are worth the tears, every time. The next step is “sweating” the onions and garlic in butter. Sweating is cooking veggies at a lower heat than usual so they don’t brown, but just soften. And yes, use butter! The first time I tested this recipe, I used olive oil. And let me tell you, it’s much better with the butter (imagine that). Plus, a little butter won’t hurt you.
Don’t do what I typically do and forget about the nuts in the oven! They only need about 3 to 5 minutes in there, so keep a close eye.
Make sure you taste it before serving and add any extra pepper or salt that you think it needs.
I love this soup with a toasty grilled cheese, but feel free to serve it with a salad for lunch, a starter for dinner or just on its own with a fluffy piece of bread for dipping. I hope your taste buds are as excited about this soup as mine were.
With love and light,
Roasted Butternut Squash with Coconut Curry
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1 hr 5 min
1 hr 20 min
1 hr 5 min
1 hr 20 min
4 Large Butternut Squash, chopped
1 Tbsp. and 1 tsp Olive Oil
1 Medium Yellow onion, chopped
3 Cloves Garlic, minced
1 Tbsp. Unsalted Butter
2 Tbsp. Curry Powder
1/2 tsp. Black Pepper
1/4 tsp. Salt
2 cups Unsweetend Coconut Milk
4 cups Chicken Broth
1 Thyme Sprig
1/4 cup Chopped Walnuts
Roast squash at 400 until tender and edges start to brown (about 30 minutes). Transfer to large pot.
Melt butter in skilled on medium heat and sweat onion and garlic until tender (about 15 minutes).
Add curry, salt and pepper until fragrant (1-2 minutes).
Transfer veggies to pot with squash.
Pour in milk and broth.
Add thyme sprig.
Bring to simmer and cover until veggies soften (about 15 minutes).
Toast walnuts at 400 in 1/2 tsp. to 1 tsp. oil until crisped (about 5 minutes).
Puree soup in blender until smooth.
Add soup back to pot and mix in lime juice.
Season with salt and pepper to taste, and drizzle with remaining oil.
Top with walnuts.
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