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Another easy, filling supper recipe at my home is the Curried Roasted Butter Squash Soup. There are several ways in which butternut squash can be used and I for sure don’t limit the use only in autumn. I use it for various recipes throughout the year in forms of curries, soups, cakes etc.

Curried Roasted Butter Squash Soup is an Asian version of the traditional roasted soup. Because of the use of paprika powder, curry powder and the lemongrass paste. I find the green paste really versatile for a lot of things like green curry or soups or even to make a spicy umami dip.

 

 

I love how thick this soup turns out without using any corn starch or corn flour. I have garnished it with some coconut cream and some paprika powder on top. You can choose any garnish of your choice. I have often frozen bulk of this soup and then defrosted a night earlier consuming it. Making it a perfect weeknight, meal-prepped option.

How do you like your pumpkin or butternut squash?

Print Recipe
Curried Roasted Butter Squash Soup Yum
Course Supper
Cuisine International
Prep Time 45 minutes
Cook Time 25 minutes
Servings
people
Course Supper
Cuisine International
Prep Time 45 minutes
Cook Time 25 minutes
Servings
people
Instructions
  1. Cut the butternut squash into half. Using a peeler, remove the peel. Use a spoon or knife and remove the strands and seeds from inside. You can use the seeds for garnishing by drying and roasting it in the future. Cut the squash into medium sized cubes and add a tbsp of olive oil and salt and pepper. Mix it well and place this on a baking tray.
  2. Bake it for 45 mins at 200 degree Celsius. (The time can depend on your oven wattage etc.) Bake it till it is cooked and roasted on the edges.
  3. Meanwhile make a paste with lemongrass, coriander leaves, ginger, green chilli. You can make it on a pestle mortar or use a blender. This paste can be used in the future for your green curry.
  4. Using a hand blender blend the roasted squash to a smooth paste. In a sauce pan, add 1/2 tbsp of olive oil and add chopped onion. Cook it till it is soft. And then add the blended green paste, paprika powder and curry powder. Cook it for 2-3 mins before adding the blended squash paste.
  5. Cook the mixture well and add the coconut milk. If it is too pulpy add some water to it (depending on the consistency you prefer). Bring it to a boil. And then let it simmer for another 5 mins. Serve it warm with some fresh coriander leaves and pumpkin seeds on top as garnish.
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