Curry Autumn Squash and Carrot Soup (dairy-free)
This Curry Autumn Squash and Carrot Soup is so cozy, comfortable and crazy delicious. Starting with a favorite winter squash, adding carrots, onion, warm spices and curry, then pouring in coconut milk and apple cider creates a dairy free squash soup that warms you down to your toes.
Servings: 2 hearty servings
Ingredients
- 1 ½ tablespoons coconut oil or olive oil
- 3 lbs winter squash like kabocha, acorn, carnival or butternut,
- ½ onion peeled and roughly chopped, (about ½ cup)
- 2 cloves garlic peeled and minced
- 1 tablespoon red curry paste store-bought, like Maesri Thai Red Curry Paste
- 1 carrot peeled and roughly chopped
- ¾ cup apple cider ,vegetable broth or chicken broth are good substitutes
- ¼ cup water
- Pinch of cinnamon and nutmeg
- 7 ounces unsweetened full-fat coconut milk (about ½ of a 14 ounce can)
- 1 tablespoon coconut sugar or brown sugar
Instructions
- Cook the Squash. Preheat oven to 400℉. Line a large baking sheet with parchment paper or a silicon mat. Cut the squash in half, scrape out the seeds using an ice scoop or large metal spoon, leaving on the skins. Brush the cut edges with oil, season with salt and pepper, place cut side down on the pan. Roast in preheated oven for about 45 minutes to an hour, until the skins become soft and indent easily when pressed with a hot pad or oven mitt.
- Saute onion and garlic. Warm a dutch oven or stock pot over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the curry paste and garlic, cooking until fragrant, about 30 seconds, stirring continuously.
- Simmer. Add apple cider, carrots, roasted squash, cinnamon and nutmeg, stir to combine. Pour in some water, adding enough to cover the tops of the vegetables. Continue cooking until the soup reaches a simmer. Then cover, reduce heat to medium-low for 20-30 minutes until the vegetables are fork tender.
- Puree: Add coconut milk and sugar. Using an immersion blender puree the soup until smooth. Alternatively, puree the soup in a blender, doing this in batches, filling the blender until it is just over half full. Tent the cap of the blender lid so that the extra steam can escape. If you like a chunkier soup you can use a potato masher.
- Season and serve. Taste and season the soup generously with salt, pepper and sugar. Serve warm, top with desired garnishes and enjoy.
Video
Notes
Variations: Adding easy-to-make garnishes like garlic cheese toast elevate the presentation of the soup that is sure to delight. Another option is to add coconut rice or meatballs to your soup bowl - creating an instant meal in a bowl. See the Stretching Soup Leftovers Section for instructions how to make.
Tip: Make ahead as the flavor gets better a day or two after sitting in the refrigerator.
To Store: 24-ounce glass jars are the perfect airtight storage container for soup. Store it in the fridge for up to 4 days, or freeze it for up to a few months.
For more tips on storage see the section on Freeze what you can't eat.