A warm and comforting soup featuring butternut squash, curry, coconut milk, and kale.
A warm and comforting soup featuring butternut squash, curry, coconut milk, and kale.
0 lb
tablespoons
Yellow Onion, chopped
each
Apple, peeled and diced
each
Vegetable Broth, prepared
cups
teaspoons
Ginger, grated
teaspoons
Nutmeg, ground
pinches
Light Coconut Milk, canned
0 oz
to taste
to taste
Red Onion, quartered and thinly sliced
each
Kale, shredded
0 oz
1. Bake the butternut squash
Preheat your oven to 375°F. Cut the butternut squash in half lengthwise, scoop out the seeds, and place it cut side down in a shallow baking dish. Cover with foil and bake for 30-50 minutes, until the flesh is tender enough to be easily pierced with a fork.
2. Sauté the yellow onion
While the squash is baking, heat two tablespoons of olive oil in a large soup pot over medium heat. Add the chopped yellow onion and sauté for about 8-10 minutes, until the onion is soft and translucent.
3. Combine ingredients and simmer
Once the onions are ready, add the diced apple, the cooked butternut squash flesh, two cups of vegetable broth, curry powder, grated ginger, and a pinch of nutmeg to the pot. Bring the mixture to a simmer, cover, and allow it to cook for 10 minutes.
4. Puree the soup
After the mixture has simmered, transfer the solids to a food processor or use an immersion blender directly in the pot to puree the soup until smooth. Return the pureed mixture to the pot if you used a food processor.
5. Add coconut milk and season
Stir in the light coconut milk and let the soup simmer for another 5-10 minutes. Season with salt and freshly ground pepper to taste.
6. Optional: Let soup stand
If you have the time, let the soup stand off the heat for 1-2 hours to deepen the flavors. Reheat gently before serving.
7. Sauté the red onions and kale
In a large skillet, heat a bit more olive oil and sauté the sliced red onions until they are golden and soft. Strip the kale leaves from their stems, shred them, and add to the skillet with the onions. Cook for about 5 minutes, until the kale is tender. If needed, add a splash of water to help the kale steam and soften.
8. Serve the soup
To serve, ladle the soup into bowls and top each serving with a generous spoonful of the sautéed kale and onion mixture. Enjoy the warm, comforting flavors of this curried coconut butternut squash soup, perfectly complemented by the hearty kale.
Swap the butternut squash for sweet potatoes, use Thai red curry paste instead of curry powder, and add lemongrass and kaffir lime leaves for the Thai aroma.
Add chickpeas for protein and use a Moroccan spice blend (ras el hanout) instead of curry powder, with chopped preserved lemon for zest.
Replace half of the butternut squash with red lentils to enhance the protein content and add a hearty texture, adjusting cooking time as needed.
Add seafood like shrimp, clams, or fish, swap curry powder for Old Bay seasoning, and include corn and potatoes for a coastal vibe.
Swap the curry powder for Thai red curry paste to add a different type of heat and lemongrass undertones; use garam masala for a warmer, sweeter spice profile reminiscent of Northern Indian cuisine; or experiment with a berbere spice blend for an Ethiopian twist, offering a combination of heat and aromatic depth.
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