Winter Squash in Coconut Milk Fusion Soup
Delight in a bowl of velvety, aromatic warmth with this Winter Squash in Coconut Milk Fusion Soup, the perfect comfort food for chilly seasons. This vibrant recipe combines sweet butternut or kabocha squash with the rich creaminess of full-fat coconut milk, creating a silky base that’s infused with bold flavors from red curry paste, fresh ginger, and garlic. Balanced with a hint of lime juice and optional maple syrup, this soup achieves the perfect harmony of savory, tangy, and subtly sweet. Ready in under an hour, it’s a one-pot wonder that’s simple to prepare and elevated with garnishes of fresh cilantro and a dash of chili heat. Whether you’re looking for a wholesome plant-based dinner or a crowd-pleasing starter, this Asian-inspired soup will quickly become a winter favorite.
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Recipe Information
Ingredients
- 4 cups (peeled, seeded, and cubed) butternut squash or kabocha squash
- 1 can (13.5 oz) coconut milk (full-fat)
- 2 cups vegetable broth
- 1 medium (diced) onion
- 1 tablespoon (freshly grated) ginger
- 3 cloves (minced) garlic
- 1.5 tablespoons red curry paste
- 2 tablespoons olive oil or coconut oil
- 1 (juiced) lime
- 1 tablespoon maple syrup (optional)
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) cilantro
- 0.5 teaspoon (optional, for garnish) red chili flakes or sliced red chili
Instructions
Heat 2 tablespoons of olive oil or coconut oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until it becomes translucent.
Stir in minced garlic, grated ginger, and red curry paste. Cook for 1-2 minutes until fragrant.
Add the cubed winter squash to the pot and stir to coat it in the spice mixture.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes or until the squash is tender.
Once the squash is soft, remove the pot from heat and use an immersion blender to puree the mixture until smooth. Alternatively, you can blend it in batches using a countertop blender.
Return the pot to low heat and stir in the coconut milk, lime juice, maple syrup (if using), salt, and black pepper. Allow the soup to warm through for 5-7 minutes, but do not let it boil.
Taste and adjust seasoning if needed. If the soup is too thick, you can add a little more broth or water to reach your desired consistency.
Serve the soup hot, garnished with chopped cilantro and a sprinkle of red chili flakes or sliced red chili for extra heat, if desired.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 86.6 g | 433% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4036 mg | 175% | |
| Total Carbohydrate | 188.1 g | 68% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 55.3 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 5047 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
