Coconut Curry Butternut Squash Soup with Spicy Olive Oil

Coconut Curry Butternut Squash Soup Feature

As the fall temperatures get cooler, we always seem to remember how nothing satisfies better than a warm bowl of soup. And why settle for something bland and out of the can when you can really get into the season by making soup from scratch? We found a basic recipe from Martha Stewart but of course, we experimented by kicking it up a notch with our spicy infused olive oils. The combination of sweet coconut milk and spicy olive oil pairs well with the sweet and savory balance found in the curry powder. Use our Chipotle olive oil for a flavor thatā€™s hot; our Harissa olive oil if you want to go hotter; and our Cayenne olive oil for the hottest we offer. If whole butternut squash is not available in your area or you want to save a little time, many grocery stores carry packaged butternut squash already peeled, seeded and cubed. One great thing about this soup is you can make it ahead of time. Just reheat when ready to serve; makes entertaining a breeze.

INGREDIENTS

Curried Coconut Butternut Squash Soup Ingredients

  • Ā¼ cup plus extra for drizzling Olive This! Chipotle olive oilĀ (hot), or Harissa olive oil (hotter), or Spicy Calabrian Pesto (hottest)
  • 1 cup chopped red onion
  • 3 cloves garlic, roughly minced
  • Ā¼ cup minced fresh peeled ginger
  • 4 bay leaves
  • 2Ā½ pounds butternut squash, peeled, seeded, and cut into chunks
  • 1Ā½ teaspoons kosher salt
  • 1 teaspoon curry powder
  • 2 cups chicken stock, heated
  • 1 tablespoon brown sugar, lightly packed
  • 1 15-ounce can light coconut milk
  • Freshly chopped scallions, for garnish
  • Red pepper flakes, for garnish

DIRECTIONS

Prepare Butternut Squash Vegetables

Peel, seed and cube the butternut squash into 1ā€ square chunks. Roughly chop the red onion. Mince the garlic and peel and grate the ginger.

Cook Red Onions and Garlic for Butternut Squash Soup

In a large Dutch oven heat the spicy olive oil over medium heat until just shimmering. Add chopped red onions and cook for about 2 minutes, stirring occasionally. Add the garlic and ginger and continue cooking for about 3 minutes until the onions are translucent. Add the bay leaves and cook for another minute.

Add Butternut Squash to Soup Base

Add the squash, curry powder and kosher salt. Continue to cook uncovered for 10-12 minutes. Meanwhile, measure out the 2 cups of chicken stock into a large glass measuring cup or microwave-proof bowl. Heat the chicken stock in the microwave oven for 2 minutes.

Add stock to Butternut Squash Soup Ingredients

When the squash mixture is done cooking, increase the temperature to medium-high and add the heated chicken stock scraping up the browned bits on the bottom of the pot. Cover and bring the mixture to a boil. Immediately reduce the heat to medium-low and simmer.

Mash Butternut Squash for Soup

Let the mixture simmer for about 15 minutes. Every 5 minutes, stir and mash the squash in the simmering stock. After the third time (total 15 minutes) add the brown sugar and cook for 3 minutes longer.

Add Coconut Milk to Butternut Squash Soup

Add the coconut milk to the mixture and let cook for another 10 minutes.

Remove Bay Leaves from Butternut Squash Soup

You are ready to puree the soup. HOWEVER, remove the bay leaves at this point before you begin.

Immersion Blender in Butternut Squash Soup

Using an immersion blender, puree the soup directly in the Dutch oven to your desired consistency. Alternatively, you can use a blender but do it in small batches. Each batch should only fill the blender container 1/3 of the way. The hot soup is likely to expand.

Garnish Butternut Squash Soup

When ready to serve, reheat the soup (if necessary), adjust any seasonings according to taste and garnish with a drizzle of spicy olive oil, sliced scallions and red pepper flakes for some extra kick.

SERVES 6

Have a comment? Weā€™d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).

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4 thoughts on “Coconut Curry Butternut Squash Soup with Spicy Olive Oil

  1. Yummmmmm…..that looks really good. I was looking for a squash soup. This is it. I can almost smell it from here. You do such a good job of making everything look so appetizing! Thank you OliveThis!
    Charlie

    1. Thanks Charlie! Hope you enjoy adjusting your own spice level! It was delicious and easily a make-ahead; especially useful during the holidays!

  2. Made this soup last night. Hearty and wonderfully seasoned. Iā€™ve tried several pumpkin soup recipes through the years, but I think Iā€™ve landed on my new fave šŸ™‚

    1. Great! Thank you for the feedback. We love to hear when people try our recipes.
      (I’m fond of this one too!)

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