Youre going to love this creamy, flavorful soup thats packed with anti-inflammatory ingredients! Its a delicious, all-veggie healthy butternut squash soup with ginger, sage, and rosemary. Any dark leafy green (like kale) would be delicious, too, or even peas! Once the squash is roasted, all you need to do is spoon the flesh right out of the skin. Its amazing. I made it with sweet potatoes and doubled the recipe but the directions were fool proof. Made this yesterday for Dinner with butter rolls n the side. YES absolutely! (This makes it easier to peel.) Chef John's Roasted Butternut Squash Soup. Vegan Butternut Squash Curry with Spinach by Healthy Nibbles . This roasted butternut squash soup is the most popular soup on Pinterest, and for good reason. This was amazing and will become the only recipe I use. Thanks Monique, Hi Monica, do you have a favourite no sodium broth? I added sour cream to it. Hearty Vegan Butternut Squash Pizza . crumbled -- use vegetable stock powder for vegetarian option. This vegan butternut squash soup recipe is richly flavored, with garlic, sage, rosemary, and ginger. I decided to see if I could make a slow cooker version with the same deeply simmered, quintessentially autumn flavor. It was good.. Return the pureed soup to the pan and add the cream. This recipe is excellent. Pumpkin Soup. I made it in a cast iron skillet, and my garnish was crushed peanuts, lime, cilantro and mint. Thanks for the feedback about the prep time! Its so flavorful! Does that sound right to you? Roasted Butternut Squash Soup. WebPreheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. I cant wait to make it again.. Add garlic; cook 1 minute longer. Omg Im so happy you loved it, Michelle!! Are you using regular sugar or brown sugar? I remember thinking, OH MY GOD I LOVE THIS SOUP. Its coming! Cut it in half lengthwise and scoop out the center seeds. Creamy and wonderfully flavorful, butternut squash soup is such a wonderful winter treat. it's super easy to make in a sheet pan. Were using store-bought red curry paste and really amping up the flavor with a little yellow curry powder. Could not be easier or more delicious. This soup is incredible. So I was going to make squash soup and this popped up on Pinterest for me! Will be a keeper for long time . Thanks again for the great recipe, well described and with such great photos. Im going to try this today, I have everything except instead of coconut milk I have coconut cream. 4 tbsp ; Thai green curry paste1 ; red chilli, deseeded and finely chopped350g ; butternut squash, peeled and cut into 1.5cm cubes1 ; large red pepper, deseeded and cut into thick slices Add the curry paste and chilli to the dish and fry for 2 mins. That flavor combo is one of my favorites . Heres how to make it on the stovetop: Yes, you can make this butternut squash lentil soup right in your slow cooker for an easy, hands-off option! Pour in the broth and simmer until the squash becomes tender, about 20 minutes. minutes, drain, dry and then roast on parchment with a drizzle of olive oil/ salt/pepper/garlic powder/ a sprinkle of curry and a dash on cayenne until they pop. Unfortunately my soup was so, so thick I had to add a lot of broth at the end because I had almost no liquid left, and even then it had the texture of a bean stew. Preheat oven to 300. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made! Im a big fan of your recipes and have made over a dozen or so of your muffin and entree recipes. Ultra delicious Thai-inspired butternutsquash red curry that is creamy, spicy, rich, and comforting! It sound delicious. Also, top it with crushed cashews/peanuts and freshly chopped cilantro and id think you were after my heart. It is a healthy and easy weeknight family dinner. My secrets for making wholesome meals you'll WANT to eat. I even turned my butternut squash hating, carnivorous husband into a fan. It took a lot more than 20 mins to cook but I knew it would because of the sweet potatoes prob 40 mins. Had to go out and buy one just for this soup and it was absolutely perfect! Definitely on my list to make again and again, and with different veggies. I enjoy using vegetable broth, but chicken stock is a great option too! And Im thinking I can just omit that.my squash is 7 pounds so perhaps Ill double this recipe and freeze. Web4 tbsp ; Thai green curry paste1 ; red chilli, deseeded and finely chopped350g ; butternut squash, peeled and cut into 1.5cm cubes1 ; large red pepper, deseeded and cut into thick slices Add the curry paste and chilli to the dish and fry for 2 mins. A few things can tell you about the ripeness of squash. A little tomato sauce and coconut milk give the broth a rich, silky texture. to do it in the slow cooker do you need to fry the onion and garlic first, or is it really just throw it all in? Yes, I just edited thanks for the heads up! Will try this soon! Allow to cool slightly (about 10 minutes). Enjoy! Roasted Butternut Squash Fall Kale Salad . Most recently I made your pumpkin bread with the glaze (as muffins) and they are so moist and delicious! Ahh Im so glad to hear that! Just make sure its thawed before adding it to the pot. Heat up until onions are translucent (5 to 8 minutes). Pumpkin Soup. Throw all of the ingredients into a large pot and blend using a stick/immersion blender! Nope, as mentioned in the blog post, the spinach gets stirred in at the end! All of these ingredients have that sweet starchy factor that this curry needs. Choose low sodium or no salt added. WebTangy Pumpkin Soup with Green Chili Swirl. Bring to a boil, cover, and reduce heat to a simmer. Also used an immersion blender. 15 Ratings Save. Print Comment. This is pretty similar to the way I make my alfredo, and its probably my favorite dinner that I have ever posted! 5. RIP. This is a keeper for sure. Green Curry, Pumpkin, and Coriander Soup. chopped into 1/4- to 1/2-inch dice (about 1 1/2 cups total), cored and roughly diced, no need to peel (I like using a mix of sweet apples, such as McIntosh or Golden Delicious, and tart, such as Granny Smith or Cortland), low-sodium vegetable broth or low-sodium chicken broth, use white for a slightly milder taste and if, for presentation purposes, you dont want the black specks in the soup), (may use up to 1 1/2 cups from one 14-ounce can), Coconut cream, coconut yogurt (for dairy free), or regular nonfat Greek yogurt (if dairy free isnt a priority). Hi, Susanna! Fantastic recipe, and I have leftovers for a couple of days. Hi! Something ive been waiting all summer long to share. Also added a lil bit of turmeric. Thanks for sharing it with friendsthat means a lot . butternut squash soup will last up to 4 days when stored in the fridge, so you can easily make it in advance and simply reheat it in the microwave when the time comes. Yellow Curry Powder Curry powder is the star spice of this soup and gives it a unique flavor. If so, what is the best method for this. 6 Ratings Save. Its addicting and I love crushing up crackers to absorb more of the creamy butternut broth. Yep there are instructions in the blog post for how to freeze it! Its not that slicing and dicing butternut squash is difficult, its that the person behind Little Spice Jar happens to have a ton moreaccidents than the average human being. The soup looks amazing! Used 1/2 of a kabocha instead of butternut. an immersion blender works great Hi, just a quick question: I have a bad reaction with coconut milk. * Congrats to Lori Smanski,, You cant go wrong with lentils and butternut squash. Plus, you can easily freeze these soups to enjoy all season long. Then, cook the onion in a saucepan on the skillet until softened and fragrant. The thai flavours are so awesome! However, I add new potatoes.Really really tasty. I use dried spices to streamline the recipe, and the result is comparable to much more elaborate ones. It keeps for at least 2-3 days in the fridge. Want to make curried butternut squash soup? Extra virgin olive oil is great too! Uncoordinated can totally be my middle name from now until the end of time. The BEST butternut squash soup recipe! I (and many other readers) have truly enjoyed it, so I wish you wouldve too! The squash and apple pair beautifully to create a slightly sweet flavor. Perfection! 5-Part Guide to Delicious Vegetarian Eating! Butter (or oil): Which we will use to saut the garlic and sage. How to make butternut squash lentil soup. Healing curry butternut squash lentil soup that's vegan, protein-packed, and incredibly nourishing. Kabocha squash, acorn, sweet potatoes, and even carrots would work really well in place of the butternut squash. Its a good mix of sweet and savory with the spices, but definitely has that butternut squash flavor! I am going to do an experiment and substitute curry for cayenne maybe I will then have 2 AMAZING Butternut squash soup options. ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. Be careful with the steam that may lift out from the centre of the lid. Place all ingredients, except cream and oil, in a large pot or saucepan. Thanks! With its ability to taste sweet or savory, butternut squash is a versatile staple in autumn and winter cooking. I made this because the reviews were so good, but I should have listened to my gut. Thanks so much! Love the soup! Do you use a cup of dry or canned lentils? OH MY WORD- THIS IS DIVINE!!! Makes a pretty large amount I find, so great for meal prep to last the week or to feed a larger group. A little tomato sauce and coconut milk give the broth a rich, silky texture. By Karina 32 Comments Filed Under: Dinner. Absolutely! So Im clearly not vegan, but I was looking for a good curried butternut squash soup recipe and stumbled across this one. Love Google. This combo is seriously delish hope you get a chance to try it! Dont let the thick, creamy nature of this soup fool youthat luscious texture comes from a blend of butternut squash and coconut milk, no actual cream required. Everything I want a soup to be. I added in some turkey meatballs for extra protein too. This is SO GOOD that Im recommending to all my friends. I got a small squash and it yielded more than the recipe, so I put it aside to make more fresh later this week. When I say its flavorful, I mean it. We used spinach, but I think kale would be nice because it holds up a tad better. Also added jasmine rice. Hi! Anyways, I absolutely adore Thai food, butternut squash, and lentils. #ad Im using my Calphal. Throw all ingredients (except for your cream) into a pot and let the stove do the work for you. I just checked the softness of the lentils before blending, as recommended. Disclosure & Privacy Policy. When I first made this soup I basically happened upon it by mistake. Thanks, Katy! Butternut Squash-Pumpkin Spice Soup. Red lentils tend to break down a bit easier, so Id recommend sticking with brown or green! 3. Keeps very well in the fridge for 10 days for me. Any thoughts on converting this to a crock pot recipe? Is there a way to make this without a blender??? So happy you love this one! Creamy Spiced Pumpkin Soup. 5. A squeeze of lime juice wouldnt hurt either. Add the onion, salt, and several grinds of fresh pepper and saut until soft, 5 to 8 minutes. Both my husband and I loved it. Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree. 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