Coconut Curry Butternut Squash Soup

There’s something undeniably comforting about a homemade soup, especially when it’s rich with warm spices and creamy textures. This Coconut Curry Butternut Squash Soup is the perfect balance of bold flavor and soothing nourishment. The natural sweetness of roasted butternut squash pairs beautifully with the aromatic depth of "In a Hurry" Curry, while a touch of coconut milk brings velvety richness. Whether you're serving it as a cozy weeknight meal or an elegant starter for a gathering, this soup invites you to slow down, savor the moment, and enjoy the simple joy of a bowl made from scratch.

Paired with "In a Hurry" Curry

Yield: 8 servings

Ingredients

• 1 large butternut squash (about 1½ pounds)

• 2 Tbsp. olive oil

• 1 large yellow or sweet white onion, chopped

• 2 c. prepared vegetable broth

• 2 Tbsp. Salt Sisters "In a Hurry" Curry

• 2 tsp. fresh ginger, minced

• 1 (14 oz.) can light coconut milk

• Salt and freshly ground pepper, to taste

• Bunch of parsley, for garnish

• Heavy cream, for garnish

Directions

1. Preheat the oven to 375°F. Cut the butternut squash in half and place it, cut side up, in a foil-lined shallow baking dish. Cover tightly with more foil and bake for 30 to 50 minutes, until the flesh is easily pierced with a knife. Scoop out the roasted squash and set aside.

2. Heat olive oil in a soup pot over medium-low heat, add the chopped onion, and sauté for 8 to 10 minutes, until golden and fragrant.

3. Add the roasted squash, vegetable broth, "In a Hurry" Curry, and fresh ginger. Bring to a steady simmer, then cover and let cook for 10 minutes to allow the flavors to meld.

4. Using a slotted spoon, transfer the solids to a food processor in batches and blend until smooth. Alternatively, use an immersion blender directly in the pot for a quick, mess-free puree.

5. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, stirring occasionally, until well heated through. Season with salt and freshly ground pepper to taste.

6. If time allows, let the soup rest off the heat for an hour or two before reheating and serving—this enhances the flavors even more.

7. To serve, ladle the soup into bowls and garnish with a drizzle of heavy cream and a sprinkle of fresh parsley.

Creamy, aromatic, and deeply satisfying—this is a bowl of warmth worth savoring.