Curried Butternut Squash Soup with Goat Cheese and Coconut Cream

As the garden is winding down, I am enjoying the last crop of winter squash. I have cooked and frozen the spaghetti squash and cubed and frozen the butternut squash. Now I am in the process of working through my favorite soup recipes to make them in large batches and freeze them in meal size packets for those frantic fall evenings we spend using every last minute of daylight to get projects done now that the weather is finally enjoyable.

But as I was meandering down the frozen vegetable aisle in Kroger last week I saw that they had frozen organic butternut squash! Yay!  I was so happy to see a new variety that I could add to my list for when my stores run out. I grabbed a couple of bags and proceeded to come home and make my favorite soup – because you all know how much I love curry – Curry Butternut Squash Soup with Goat Cheese and Coconut Cream.

With the frozen Butternut Squash, this soup is a breeze to throw together. Start by sauteing the peppers in some coconut oil then add the frozen squash and spices until the squash thaws out. Once heated through, add the liquids and let simmer for 20 minutes.

While the soup is simmering away, scoop off the cream (the top part) from a can of chilled coconut milk and add the ginger, mix and put back into the fridge until the soup is done.

Now that you are really hungry from the smell of curry, add the garlic and goat cheese to the soup and puree with an immersion blender until smooth.

Serve with more crumbled goat cheese (because you can never have enough goat cheese, seriously), some chopped cilantro, a few pistashios and the coconut cream. If you are lucky and there are left overs, this soup freezes great. I freeze mine in flat vacuum sealer bags so they stack flat in the freezer.

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Curried Butternut Squash Soup with Goat Cheese and Coconut Cream

This hearty fall soup is rich with the flavors of curry and creaminess of Goat Cheese.

Course Main Course, Soup

Cuisine Curry

Keyword Butternut Squash, Curry, paleo, soup

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Ingredients

• 2 cloves minced garlic
• 2 tbsp coconut oil
• 1 red pepper chopped
• 4 cups cubed butternut squash (2 bags frozen)
• 1 tsp spicy red curry
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp tumeric
• 1/2 tsp cayenne pepper
• 1/4 tsp dried thyme
• 2 cup vegetable both
• salt and pepper to taste
• 4 oz crumbled goat cheese + more for serving
• 1/4 cup cilantro chopped
• 2 tbsp pistashios

For the Coconut Cream

• 1/2 cup Coconut Cream chilled
• 2 tsp dried ginger

Instructions

1. Heat 2 tbsp coconut oil in a large heavy stock pot. Saute the red pepper until soft (3-5 mins). Add the butternut squash and spices and cook for a few minutes until fragrant and heated through.

   

2. Add Coconut Milk and broth. Bring to a boil then reduce heat to low, cover and let simmer for 20 minutes (until squash is tender if using fresh).
   

3. While the soup is simmering, scoop off the cream at the top of a chilled can of coconut milk. Add to a small dish and combine with the ginger. You can adjust the thickness by adding some of the liquid from the can until you have your preferred consistency. Place back into the refrigerator until ready to serve.

4. Add the garlic and goat cheese to the soup then puree with an immersion blender until smooth. Ladle into bowls and garish with cilantro, pistashios, crumbled goat cheese and coconut cream.
   

   

5. Soup can easily be frozen. Let cool, then carefully pour or ladle into vacuum sealer bags and seal. Freeze laying flat for easiest storage. To thaw, place in refrigerator overnight to thaw quickly in a hot water bath.
   

Recipe Notes

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