Butternut squash soup with curry and coconut milk
Nutrition per serving
A creamy autumn soup of squash with curry and coconut milk: mild, fragrant and comforting. Rich in beta-carotene and lightly spiced, it is a warming dinner full of flavour.
Preparation: 15 min | Cooking: 25 min | Servings: 4 | Difficulty: Easy
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 216 kcal · 3 g protein · 15 g carbohydrate · 14 g fat
Ingredients
- 1 butternut squash
- 200 ml coconut milk
- 1 onion
- 1 tbsp curry powder
- 1 tsp ginger
- 1 tbsp olive oil
Method
- Soften the onion with the curry powder and ginger.
- Add the diced squash and cover with water or stock.
- Cook for 20 minutes, until the squash is tender.
- Blend with the coconut milk.
Nutritional benefits
Squash is low in calories but rich in fibre and antioxidant beta-carotene. Curry and ginger bring an anti-inflammatory dimension, and coconut milk adds an indulgent smoothness. A mild, fragrant, light soup, ideal for a comforting dinner when you are watching your weight.
Variations and substitutions
- With pumpkin or red kuri squash.
- With red lentils for more protein.
- Spicier: curry paste, chilli.
- With toasted pumpkin seeds.
Storage and making ahead
Keeps for 4 days and can be frozen: ideal for batch cooking.
💡 Good to know
Keep a little coconut milk back to swirl over each bowl: it looks good and adds an extra creamy touch.
Read also
Discover more vegetarian recipes · vegan recipes · gluten-free recipes · anti-inflammatory recipes · weight-loss recipes.
Foods in this recipe: butternut squash · coconut milk · onion · curry powder · ginger.
You might also like these recipes: Homemade ratatouille · Pumpkin soup · Vegetable curry with coconut milk.
