Growing Chefs! Ontario Coconut Curry Squash Soup

Coconut Curry Squash Soup

The use of coconut milk makes a delicious and creamy soup that’s dairy free! This soup is an Autumnal must make!
Serves 4-6
1 tablespoon grapeseed oil1 large shallot, thinly sliced2 cloves garlic, minced1 tablespoon fresh ginger, grated4 cups butternut squash, peeled and diced1 tablespoon red curry paste1/4 cup cilantro leaves1 teaspoon ground cinnamon1 can of coconut milk4 cups vegetable broth1 tablespoon maple syrup Salt to taste

To Garnish

Toasted pumpkin seeds Cilantro leaves Smoked paprika Cinnamon Cumin
Large potCutting boardParing knifeBowls various sizes for ingredientsMeasuring cupsMeasuring spoonsRaspWooden spoonsBlenderFrying panDish towelTasting spoons

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

In a bowl, mix together the stock, coconut milk and maple syrup and set aside.

Thinly slice the shallot, mince the garlic and grate the ginger.

Carefully peel and dice the squash into rough cubes.

Cube squash

Measure out the curry paste, cinnamon and oil. All ingredients are prepped and ready.

Get Cooking!

In a large pot, heat oil over medium heat. Add shallots, garlic and ginger and cook for approximately 2 minutes, stirring frequently.

Onion garlic

Add the squash, cinnamon and curry paste and cook for 4 minutes longer.

Squash spices

Carefully pour over stock and coconut milk and maple syrup. Add the cilantro and simmer for 15 – 20 minutes until squash is very soft. Season to taste with salt.

Squash cooking

Let soup cool slightly before carefully adding to a blender and blend until smooth.

To garnish;

To toast pumpkin seeds, heat the frying pan over medium heat. In a medium bowl, mix together ½ cup of pumpkin seeds, ¼ teaspoon of salt, ¼ teaspoon of cinnamon, ½ teaspoon of cumin, and ¼ teaspoon of smoked paprika. 

Add 1 teaspoon of grapeseed oil, then add pumpkin seeds to the pan. Stir with a wooden spoon until the pumpkin seeds start to pop, and are well toasted. Transfer out of the frying pan immediately into a bowl to cool.

Garnish each bowl of soup with a sprinkle of seeds and a few cilantro leaves

Coconut curry squash soup