It’s that wonderful time of year where people keep gifting us squash. I’m certainly not complaining, but I’m going to share with you friends: my husband is not a squash fan. It doesn’t matter how I make it, it’s always a hard pass (except for a polite helping of my roasted squash casserole at the holidays).
I’ve managed to accumulate multiple soup recipes over the years for squash soup, so on a rainy Saturday afternoon, I set out to make the ultimate mash up of all the flavors I liked from each edition.
A little curry, fresh ginger, nutmeg and coconut milk later, I had exactly the kind of soup I was craving.
Creamy Roasted Squash Soup with Coconut Milk and Curry
Ingredients
- 1 tbsp olive oil
- 4 cups roasted squash
- 1 medium onion diced
- 1 carrot shredded
- 1 clove garlic minced
- 2 cups stock chicken or vegetable
- 1 can coconut milk unsweetened
- 2 tsp curry powder
- 2 tbsp fresh ginger grated
- 1/2 tsp fresh nutmeg grated
Let’s Cook!
Roast the Squash
- Heat oven to 400°F.
- Cut squash into halves or wedges and remove the seeds.
- Rub the flesh with olive oil and season with salt and pepper.
- Place on a baking sheet and roast 45–60 minutes, or until fork-tender.
- Cool slightly, then scoop out and measure 4 cups of flesh.
Prepare the Soup
- Heat olive oil in a large soup pot over medium heat.
- Add the onion and carrot. Cook, stirring occasionally, for 8–10 minutes, until softened.
- Add minced garlic and cook for another minute.
- Stir in the curry powder, along with the ginger and nutmeg. Cook for 30 seconds, stirring, until fragrant.
- Add the roasted squash, the stock and the coconut milk. Bring to a gentle simmer, cover and cook 15–20 minutes, stirring occasionally, until the carrot is completely tender.
- Remove from the heat and use an immersion blender to purée until smooth.
- Season with salt and pepper to taste, adding a splash of stock if you prefer a thinner soup.
Notes From My Kitchen
- If you want to bring the spice level down, decrease the curry powder to 1 tsp.
- If the soup seems too thick after blending, gradually add more stock until it’s the consistency you prefer.
I guarantee it will warm you up on even the coldest, dampest day.
And since I couldn’t convince my husband to try it, my lunches for the week are officially handled. Although, I should mention there were several comments about how wonderful the kitchen smelled.
I’m counting that as progress.
Eat well friends!
Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious. I’d love to have you join me there. Take a look and subscribe!
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