Coconut-Curried Butternut Squash Soup

A savory, simple soup that’s perfect for fall and winter — or whenever you need a hug. Created with love by Coach Lee (Instagram @Coachleenyc).

• Prep: 5 minutes
• Cook: 30 minutes
• Total: 35 minutes
• Serves: 4
• Course: Side, Soup
• Cuisine / Tags: Gluten-Free, Dairy-Free, Vegan, Winter-Inspired
• Freezer: Up to 1 month
• Keeps: 3–4 days in refrigerator

Ingredients

Soup

• 1 Tbsp avocado oil (or coconut oil)
• 1 Tbsp fresh grated ginger
• 2 cloves garlic, minced
• 3 whole allspice berries
• 3–4 sprigs fresh thyme (dried works too)
• 1 small butternut squash, peeled & chopped into small pieces
• 3 Tbsp curry powder (mild yellow Jamaican curry recommended)
• 1/4 tsp ground cinnamon
• 1 tsp ground cumin
• 1 (14-ounce) can light coconut milk
• 2–4 cups vegetable broth (use 2 cups for a thicker, puréed soup)
• Sea salt, black pepper and/or red crushed pepper to taste

Optional garnishes / for serving

• Toasted pumpkin seeds
• Full-fat coconut milk (for drizzling)
• Naan

Instructions

1. Heat a large pot over medium heat.
2. Reduce heat slightly, add the oil, grated ginger, and minced garlic. Sauté for about 2 minutes, stirring frequently so the garlic doesn’t brown.
3. Add the chopped butternut squash. Season with salt, pepper, curry powder, and ground cinnamon. Stir to coat the squash, then cover and cook for about 4 minutes, stirring occasionally.
4. Pour in the coconut milk and the vegetable broth. Bring the mixture to a low boil over medium heat, then reduce to low, cover, and simmer for 15 minutes or until the squash is fork-tender.
5. Use an immersion blender to purée the soup until smooth and creamy. (If you use a countertop blender, blend in batches, then return the soup to the pot.) A potato masher also works for a chunkier texture.
6. Taste and adjust seasonings. For heat, add chili garlic paste or hot pepper sauce. For a touch of sweetness, stir in maple syrup or coconut sugar. Cook a few more minutes over medium heat to meld flavors.
7. Serve warm with your choice of garnishes. Store leftovers covered in the refrigerator for 3–4 days or freeze up to 1 month. Best when fresh (paired nicely with a salmon fillet).

Notes & tips

• If you prefer a thicker soup, use 2 cups of broth; for a thinner soup, use up to 4 cups.
• Swap spices to taste — smoked paprika or a pinch of nutmeg adds depth.
• Make this ahead and freeze in single-serve portions for quick weeknight dinners.

Recipe credit: Coach Lee — Instagram @Coachleenyc.