My family aren’t ‘Soup on Thanksgiving’ type of people. I wish they were, but they aren’t. I can’t even imagine the things that my Dad would say if I tried to make him sit down for a soup course before we ate. It seems like every year I come across a soup that would be amazing as a starter course to a Thanksgiving dinner (see Pumpkin Thai Soup), but it never makes it our Thanksgiving menu.
My family are the type of people who make 342349234 casseroles and a giant bird. It’s just how we roll. And to be honest, while I LOVE soup…if it’s soup or sweet potato casserole with those toasted melted marshmallows on top…well I think you know which one I am going to be diving face first into.
But if you come from a Soup on Thanksgiving family, please make this soup. It is hands down, my absolute favorite squash soup. For proof, Jorge – who doesn’t eat a lot of soup – scarfed down a giant bowl of it for lunch this weekend. It’s like a big bowl of warm comforting Fall and it can easily be made vegan! By using coconut milk instead of heavy cream, you save on bad fat/calories but still have that delicious creamy flavor.
Plus, this soup is incredibly easy to make. The hardest part is turning on the blender. And if you want to make it for Thanksgiving, it is a great make ahead soup. Whip up a batch on Wednesday and it will be just as good (if not possibly a little better) the next day. Give it a shot, I promise you will be surprised how much love it!!
Butternut Squash Coconut Curry Soup
Recipe Note: Coconut Milk solidifys in the can. Before opening, warm the coconut milk by submerging the can in hot water for 5 minutes.
2.5 lb Butternut Squash, cut in half seeds removed
3 tablespoons butter, sliced (or olive oil for vegan)
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon curry
1/2 teaspoon garam masala
ground black pepper, to taste
1/2 cup coconut milk
1 1/4 cups chicken or vegetable stock
cilantro, optional - for garnish
Preheat oven to 375°F. Line a baking sheet with foil.
Place butternut squash halves on baking sheet with the cut side up. Divide the butter pieces among both halves. (For Vegan: Skip the butter and brush Butternut Squash with Olive Oil.) Season each half with brown sugar, cinnamon and salt. Roast the squash for 45-55 minutes, until tender when poked with a fork.
Let squash cool for a few minutes, then scoop the squash out of flesh into a powerful blender. Add chicken/vegetable stock, coconut milk, curry, gram masala and black pepper. Blend until smooth.
Divide soup into four bowls, garnish with a little extra drizzle of coconut milk and cilantro. Serve immediately.
If preparing ahead, store in an airtight container in the fridge for up to a week. Then reheat in a non-stick pan on the stove.