Coconut Butternut Squash Soup

To make Coconut Butternut Squash Soup from scratch, start by heating olive oil in a pot over medium heat. Sauté chopped onions with curry paste until fragrant. Then, add peeled and cubed butternut squash, fresh cilantro, and chicken or vegetable broth. Cook until the squash is tender, then blend the mixture until smooth. Return it to the pot, stir in coconut milk, and season with salt and pepper before serving.

Yes, Coconut Butternut Squash Soup can easily be made vegan by using vegetable broth instead of chicken broth. Additionally, ensure that the curry paste you use is vegan-friendly. This soup is naturally creamy due to the coconut milk, making it a delicious option for those following a plant-based diet.

If you don't have butternut squash, you can substitute it with other winter squashes like pumpkin or acorn squash. Sweet potatoes or carrots can also work well, although they will slightly alter the flavor profile of the soup. Just make sure to adjust the cooking time as needed based on the vegetable you choose.

To store leftover Coconut Butternut Squash Soup, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4-5 days. If you want to keep it longer, consider freezing it in freezer-safe containers for up to 3 months. Just be sure to thaw it in the refrigerator before reheating.

Coconut Butternut Squash Soup pairs wonderfully with crusty bread, such as a baguette or sourdough, for dipping. A fresh green salad with a light vinaigrette can also complement the richness of the soup. For a heartier meal, consider serving it alongside grilled cheese sandwiches or a quinoa salad.