I was at Cahoots Coffee Bar in Saint Paul for a meeting one day after work, and was hungry but not in the mood for a super big meal. I ordered their Vegan Cream of Coconut Curry Butternut Squash soup (I think that’s what it was called… it was a long name) and it was great, especially on such a cold day (we get quite a few of those here in Minnesota). I wrote myself a note in my planner, and finally got around to trying to replicate the soup today. It’s a little less creamy than the original, but still delicious.
Vegan Butternut Squash Coconut Curry Soup
- 1 medium butternut squash, split in half lengthwise and seeded
- 2 Tbsp olive oil
- 1 tsp salt
- 1 cup carrot, chopped
- 1 cup onion, chopped
- 2 tsp curry powder
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp salt
- 1 (14 oz) can light coconut milk
- 4 cups vegetable broth
- Preheat oven to 350° F.
- Drizzle one tablespoon olive oil on squash and sprinkle with one teaspoon salt. Place cut side down on cookie sheet
- Roast squash for 30 – 45 minutes, or until tender. When squash is done, remove form oven and let cool.
- While squash is cooling, pour remaining tablespoon of olive oil into large soup pot. Add the carrots and onion and saute until they’re tender.
- Add the coconut milk, vegetable broth, and spices, and stir until combined.
- Once squash is cool enough to handle, scoop out the flesh and add to the soup pot.
- Bring to a boil, then reduce heat and let simmer for about 20 minutes. Use an immersion blender to thoroughly blend the soup.
This soup is good with a bit of fresh thyme sprinkled on top.
I am officially on winter break (one of the perks of working at a public school) and am looking forward to all of the cooking I’ll be doing between now and the end of break on January 2nd.
Source: Adapted from Eclectic Recipes