Coconut Curried Butternut Squash Soup with Hint of Lemon

I know that’s a mouthful of a name for a soup, but I wanted to capture all of the flavors in it. I served this for Christmas dinner, and everyone loved it, including my seven-year-old niece who confided that she generally doesn’t like spicy things, but this was so good she was going to take small sips. Then she had a second bowl. Delicious enough for a special dinner, but easy enough to make for any weeknight, this soup is a real winner.

Coconut Curried Soup

Coconut Curried Soup

Coconut Curried Butternut Squash Soup with Hint of Lemon

Recipe Type: Soups & Salads
Author: Miyoko Schinner
Prep time:
Cook time:
Total time:
Serves: 8
This exquisite soup with layers of flavors gets a special spark from the hint of lemon added at the end. I first had the combination of lemon and curry at an Indian restaurant in London, and was immediately sold. The vibrancy of the lemon complements the spicy sweetness of the soup, catapulting it from just yummy to delicious. It’s is easy to make, too – just throw everything in the pot, simmer, and puree.
Ingredients
  • 1 onion, sliced
  • 7 cups cubed butternut squash (2 1/2 pounds) (peel and cut it yourself, or just buy it already cut up!)
  • 1 red bell pepper, sliced
  • 1 celery stalk, sliced
  • 4 cups vegetarian chicken stock
  • 1 – 2 tablespoons curry powder (depending on taste and curry powder used)
  • 1/2 can coconut milk
  • 1/2 teaspoon (or more) lemon zest
  • Salt and pepper to taste
  • Lemon Coconut Cream (Optional)
  • 1/4 cup coconut milk
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • Toasted, chopped almonds (about 1/4 cup)
Instructions
  1. In a 2 quart saucepan, combine the onion, squash, pepper, celery, stock, and curry powder, cover, and simmer until the vegetables are very tender.
  2. Using an immersion or regular blender, process the mixture until smooth and creamy.
  3. Add the coconut milk and lemon zest, and season with salt and pepper to taste. If desired, add a little more lemon zest for added vibrancy of flavors.
  4. To make the Lemon Coconut Cream, simply combine all of the ingredients in small bowl and mix with a fork. Pour the soup into individual bowls, and if desired, top with a swirl of the Lemon Coconut Cream and toasted almonds.