This soup is a great destination for roasted squash, but you can certainly substitute canned squash or pumpkin if you’re in a hurry and need a flavorful soup fast. I’ve made this with various spices; in this version I use some curry powder and garam masala, but you could substitute with any combination of warm spices like cumin, coriander, smoked paprika, cloves, cinnamon, allspice, and turmeric. I’m usually generous with coconut milk at the end, but start with a little, taste, and add as much as you like. Don’t skip the lime juice, which brightens all the flavors, and be sure to taste for salt at the end, too.
Serves 6
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 cups medium-diced yellow onions (about 2 medium)
- Kosher salt
- 1 tablespoon chopped fresh garlic
- 1 tablespoon chopped fresh ginger
- 1 teaspoon Madras curry powder
- 1 teaspoon garam masala
- 1 tablespoon tomato paste
- 3 cups (packed; about 1 pound 8 ounces) Roasted Butternut
- 3 cups low-sodium chicken broth (or homemade veggie broth)
- ½ to 1 cup coconut milk, well whisked until smooth
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon fresh lime juice, more to taste
- 1/3 cup toasted unsweetened coconut flakes (for garnish)
In a medium (4- to 5-quart) Dutch oven or other wide soup pot, heat the butter and olive oil over medium heat. When the butter has melted, add the onions and 1/2 teaspoon kosher salt and stir. Cover and cook, stirring occasionally, until the onions are translucent and softened, 6 to 8 minutes.
Uncover and cook, stirring frequently, until the onions are well browned, another 3 to 5 minutes. Add the garlic and ginger and stir until fragrant and well combined, about 1 minute. Add the curry powder, the garam masala, and 1 teaspoon kosher salt. Stir well. Add the tomato paste and stir again. Add the squash and break it up a bit with a spoon. Add the chicken broth, reduce to a gentle simmer, cover loosely (the lid should only be very slightly ajar), and cook for 15 minutes.
Remove from the heat and let the soup cool for 15 to 20 minutes.
Add ½ cup of the coconut milk, most of the cilantro, and 1 teaspoon lime juice. Using an immersion blender, purée the soup until smooth. (Alternatively, puree the soup in batches in a stand-up blender, taking care not to overfill the jar. Return the soup to the pot). Taste and add up to ½ cup more coconut milk, salt to taste, or more lime juice. Serve hot, garnished with the toasted coconut and the remaining cilantro.
