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Coconut Curry Butternut Squash Soup

It's no secret that I love soup. I mean, I have a whole line of soup mixes to prove it. And it's safe to say that I LOVE this soup. It's a little spicy, a little sweet, a little savory, a little... well, perfect.

Forget your ordinary squash soup. This creamy concoction takes that Fall favorite to vibrant new heights with the secret weapon of my small-batch Spicy Coconut Curry blend. Toasted coconut mingles with fiery chiles, earthy coriander, cumin and fennel, and a touch of sunshine turmeric to create a spice blend that's equal parts comforting and adventurous. Infused into fragrant coconut cream and blended with sweet, tender roasted butternut squash and carrots, it transforms into a velvety soup that dances on your tongue.

Let's get cooking, shall we?

Coconut Curry Butternut Squash Soup

Coconut Curry Butternut Squash Soup

Makes 6 servings


  • Neutral oil (such as grapeseed)

  • 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes

  • 1 pound carrots, peeled and cut into 1-inch pieces

  • 2 tablespoons Spicy Coconut Curry blend, divided

  • Kosher salt

  • 2 medium shallots, peeled and roughly chopped

  • 1 serrano chile, roughly chopped

  • 3-4 large garlic cloves, smashed

  • 2 teaspoons grated fresh ginger

  • 4 cups low-sodium vegetable stock (or 4 cups water plus 4 teaspoons One in a Bouillon blend)

  • 2 (15-ounce) cans coconut cream (or full fat coconut milk)

  • Toasted unsweetened coconut flakes and minced fresh cilantro, for serving (optional but highly recommended)


Heat oven to 400 degrees. In a large bowl, toss together 4 tablespoons oil, the butternut squash, the carrots, 1 tablespoon Spicy Coconut Curry, and 1 teaspoon salt until the vegetables are well coated. Line a baking sheet with parchment, and spread the vegetable mixture onto it in an even layer. Roast, tossing occasionally, until beginning to caramelize, about 35 to 45 minutes. (Do ahead: Vegetables can be roasted up to 2 days in advance.)

Add 2 tablespoons oil to a large pot and heat until just shimmering. Add the shallots and the serrano chile, and cook, stirring frequently, until translucent and starting to brown. Add the garlic and ginger, and cook until fragrant, about 30 to 60 seconds. Stir in remaining tablespoon Spicy Coconut Curry until well combined.

Add stock, coconut cream and roasted vegetables to the pot. Bring liquid to a boil then lower to a simmer and cook until the squash and carrots are completely tender. Purée soup using an immersion blender (or in a regular blender, working in batches). Season with salt to taste. Serve topped with toasted coconut flakes and cilantro, if desired.

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