Does butternut squash need to be peeled for soup?

The skin of butternut squash cannot be added to the puree as it has an unpleasant papery texture. But the good news is for this soup you do not need to peel the squash before you roast it! It makes prep super easy and quick. Once it is cooked the skin slips off easily. Discard the skin or add it to your compost.

What does curry butternut squash soup taste like?

This soup's taste is a lovely balance of curry spices, sweet butternut squash, and creamy coconut milk.

Curry Butternut Squash Soup

Description

A simple and delicious recipe for curry butternut squash soup with rich curry and coconut will warm you up from the inside out. It’s the perfect meal when it’s chilly outside!

Ingredients

Units Scale

1 4–pound butternut squash, cut in half lengthwise and seeds scooped out
3 tablespoons avocado oil or coconut oil
2 large onions, diced
3 tablespoon curry powder
2 tablespoons lemon juice
4 cups vegetable broth or homemade vegetable stock or reduced-sodium chicken broth
1 teaspoon salt
Freshly ground pepper to taste
1 14–ounce can light coconut milk
cilantro for garnish

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Instructions

Preheat oven to 350ºF. Line a baking sheet with parchment paper.
Lay squash cut-side down on the parchment and bake until flesh is very tender when pierced with a knife, about 1 hour. Turn cut side up and cool until cool enough to handle, about 1 hour.
Heat oil in a large heavy saucepan over medium-high heat. Add onion, and cook, stirring often until starting to brown, reducing heat as necessary to prevent scorching, 6 to 10 minutes.
Add spice, and stir to coat. Cooking stirring until fragrant but not darkening, 30 to 90 seconds. Stir in lemon juice.
Add broth, salt and pepper and increase heat to high to bring the soup to a simmer.
Scoop the flesh from the squash and discard the skin. Break into large chunks if necessary.
Add the squash flesh to the soup. Return to a simmer, reduce heat to maintain a gentle simmer, and cook, stirring occasionally until the onions are tender and the squash is completely falling apart, about 10 minutes.
Add coconut milk to the soup, and stir to combine.
Remove from the heat. Puree the soup in the blender in batches or with an immersion blender. (USE CAUTION WHEN BLENDING HOT LIQUIDS). Serve hot garnished with cilantro

Notes

Whole30: To make this complaint, use full fat compliant coconut milk.

Prep Time: 1 hour 20 minutes
Cook Time: 1 hour 10 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 cups
Calories: 283
Sugar: 17 g
Fat: 16 g
Carbohydrates: 36 g
Fiber: 5 g
Protein: 7 g