Here we are, friends…smack dab in the middle of a gorgeous Fall season. Leaves are changing, farmer’s market produce has turned from strawberries to squash and you want an exceptional recipe for that butternut you picked up! Today’s recipe is having quite a moment – intense flavors of curry, smoked paprika, cinnamon and coconut in our Indian Butternut Squash Soup + Ginger Cream & Toasted Pepitas!
I know that title sounds a little long…and maybe a bit intimidating, but I assure you, it is not. Half that title is just a bunch of fancy words for a really yummy garnish. Because as I always say, garnishes accessorize our food and add layers of flavor that the dish itself does not produce!! Go garnishes!!
So…this recipe is a mish-mash of years of making butternut squash soup. Butternut squash is such a versatile gourd. I grow ridiculous amounts of it every year in my garden just so I can store it in my cellar throughout the winter. We like to enjoy it when other vegetables are looking a little sad at the grocery store. Many of you start to see it in your CSA’s or Farmer’s Markets this time of year as well.
Pro Tip: Pick up several while they’re in season right now and less expensive. You can store them in a cool, dry place in your house for many months.
The fun thing about butternut squash is that it can wear MANY hats. It’s unique–all sorts of seasonings and spices can be combined with it to create different flavor profiles. Sometimes I make butternut squash soup with sage and Italian sausage. I make this curry version with smoked paprika and cinnamon and other times I roast it and put it inside ravioli with a brown butter sauce.
Personal Note: I’ll add that Butternut Squash Ravioli + Brown Butter Sage Sauce recipe to the blog when I get a second. What I’m saying is that get to know butternut squash…it will never disappoint you.
If your family isn’t a huge fan of curry or you’re just unsure…well then start with a very mild or even a sweet curry blend. I use Penzey’s spices and I really enjoy the Penzey’s Now Curry in this soup if I’m going to serve it to my littles. I also enjoy making a nice spicy version of this soup with Penzey’s Hot Curry powder. There are many curry powders widely available at major grocers, so just choose one with your preferred level of heat and start there!
I should note that the coconut ginger drizzle and toasted pepitas at the end is a major bonus! It’s a nice non-dairy alternative that gives this soup an ultra-luxe creamy texture.
And that ginger…that ginger just adds some kick! Last…toasted pepitas add a nice crunch to compliment the ultra-creamy soup.
I should mention this soup can be made in “stages,” too. For example: If you have time on a Sunday afternoon to roast the squash, but then aren’t planning to serve this until Tuesday, store the cooked squash in the fridge, covered, until you’re ready to proceed with putting it together. At that point, it comes together very quickly, especially using an amazing kitchen appliance such as the Blendtec Blender. This tool is more than a blender – it’s a food processor, mixer, blender multi-tool.
If you enjoy this recipe, please share it with your friends and family who may need a little comfort food inspiration! You can find more recipes like this by visiting the recipe page on my blog!
Until next time…Eat Well. Travel Often. Love Much.
xoxo
Indian Butternut Squash Soup + Ginger Cream & Pepitas
A mish-mash of several years of making butternut squash soup has combined with the intense Indian flavors of curry, smoked paprika and cinnamon. Garnish with a drizzle of delicious coconut + ginger and you have yourselves a winner!
Ingredients
- 1 head of garlic, for roasting
- 2 tablespoons coconut oil
- 1 red or orange bell pepper, chopped
- 4 cups butternut squash, peeled + cubed
- 1 teaspoon curry powder, your level of spice
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon fresh thyme chopped (or 1/4 teaspoon dried)
- 1 (14 ounce) can coconut milk, I use full-fat to make it creamy
- 2 cups veggie stock
- Kosher or sea salt and freshly ground black pepper
- 1 bunch cilantro, roughly chopped
- 1/2 cup toasted pepitas (sunflower seeds or pistachios could work here as well...you just need some crunch)
- Garnish: Coconut ginger cream drizzle
- 1/2 cup canned coconut milk
- 1-2 tablespoons fresh ginger, grated/minced
Directions
- Step 1 Preheat the oven to 400 degrees F
- Step 2 Chop off the top portion (the skinny end where the cloves all come together on top) of the garlic head to reveal cloves. Peel any excess paper/skin off the bulb of garlic. Pour about one teaspoon of olive oil on top of the garlic cloves and cover with foil. Roast in the oven for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze garlic out of the paper skin into a small bowl, mash well with a fork and set aside.
- Step 3 Add the coconut oil to a large soup pot set over medium heat. Once hot, add the red pepper and cook for 3-5 minutes or until soft. Add the cubed butternut squash, curry powder, smoked paprika, cumin, cinnamon, cayenne and thyme. Season with salt and pepper. Cook for 5 minutes until the squash starts to soften then pour in the coconut milk and veggie stock.
- Step 4 Bring the soup to boil, reduce the heat, cover and simmer for 20-25 minutes or until the butternut squash is fork tender.
- Step 5 While the soup is cooking, make the ginger cream drizzle for the garnish. Add the cold coconut milk and 1 tablespoon grated/minced ginger to a small bowl. Taste and add more ginger if needed. Cover and place in the fridge until ready to serve.
- Step 6 Toast the pepitas–
- Step 7 Take a small fry pan or skillet, bring it up to medium heat. Once the pan is hot, drop in the pepitas (or seeds or nuts you are using) and toast just until they start to brown and give off a nutty aroma. For added flavor, I add a dash of chili powder, cumin and smoked paprika to the pan while I’m toasting the pepitas. It gives them some great flavor!
- Step 8 Once the butternut squash soup mixture is tender, add the mashed, roasted garlic. Remove the pot from the stove and allow to cool slightly, then puree the soup using a high-speed blender such as the Blendtec Blender. You may also use a potato masher if you don’t own a high-speed blender, but this may be an item to add to your Christmas List. The Blendtec Blender has made my culinary dreams come true.
- Step 9 Return the soup back to the stove and heat through.
- Step 10 To serve, ladle the soup into bowls and drizzle the coconut ginger cream over the soup. Garnish with chopped cilantro and toasted pepitas.
- Step 11 Serve with a small green salad to round out the meal & Enjoy!
Oh My Gosh I just love squash soup and this looks amazing! I cannot wait to try it.
I absolutely love squash soup as well! It’s so comforting and refined at the same time!
That recipe sounds amazing! I love butternut squash soup. The addition of ginger makes it all the more appealing.
These flavors go so well together…curry, ginger, cinnamon…it’s so delicious! Enjoy!
Adding this to my January recipes! 🙂
Yasssss! Because we all could use a little recipe clean up after the holidays!! 😉 Enjoy!
This looks so good!
I’m so glad!! Enjoy!
My daughter would love this! Thank you for sharing.
So great to hear this; Enjoy!
I am probably one of only a few people who have never actually tasted squash. Maybe it’s the name, maybe it’s the way that it looks, but I never wanted to try it. That is until I saw this great recipe! I think the curry is what may have done it! I am looking forward to “getting to know squash “
Ha! Butternut squash does have an “unusual appearance!” 😉 Once you taste it though, you’ll see why it’s used in so many recipes. I think it’s really adaptable and very good with the curry flavors here~Enjoy!
I love soup and butternut squash. I’m a disaster in the kitchen, but I will try this recipe. Thanks for sharing:-)
I promise that this recipe is not difficult, just takes a little time, but is totally worth it!! Enjoy!
Looks and sounds yummy! Thanks for sharing the recipes.
It’s a delicious take on butternut squash soup; you’re welcome!
What a great recipe!! I will need to pin this for later. Our temps are freezing, so a yummy soup would be perfect!
I live in northern Minnesota, so soup is part of our normal routine up here! Enjoy!!
I just bought a butternut squash the other day! I think I will give this recipe a try. Thank you for sharing!
It’s a great way to use a butternut squash! I’m so happy you are going to try it~Enjoy!