Low Carb Butternut Squash Soup with Coconut Milk
Experience the ultimate comfort with this creamy, velvety butternut squash soup. By replacing traditional heavy cream with rich coconut milk and adding a touch of warming curry powder, this dish offers a sophisticated, gourmet flavor profile that is both healthy and low-carb. Perfect for chilly evenings, this dairy-free and nutrient-dense soup is simple to prepare, making it an ideal choice for quick weeknight dinners or cozy weekend gatherings.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
- Diet: Paleo, Whole30, Vegan
Ingredients
3 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
1 can (13.5 oz) full-fat coconut milk
4 cups vegetable broth
1 large yellow onion, diced
2 cloves garlic, minced
1 tbsp coconut oil
1 tbsp curry powder
1/2 tsp ground ginger
Salt and black pepper to taste
Instructions
Heat coconut oil in a large pot or Dutch oven over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Add the garlic, curry powder, and ginger, cooking until fragrant.
Stir in the butternut squash cubes and coat them with the spice mixture.
Pour in the vegetable broth, bring to a boil, then reduce heat to low and simmer for 20-25 minutes until squash is fork-tender.
Remove from heat and stir in the coconut milk.
Use an immersion blender to puree the soup until smooth and creamy.
Season with salt and pepper to taste and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes well for up to 3 months. For a smoother texture, you can use a high-speed blender instead of an immersion blender.