Soup maker roasted and curried butternut squash soup is one of the best soups for the cold season! Packed with nutrients and easy to make, it is perfect for those cold days!
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❤️why you will love this recipe
- ❤️tasty- made with aromatic curry, nutmeg, and other wholesome ingredients, it is creamy and delicious.
- ❤️healthy - butternut is a healthy vegetable. It is packed with fiber, vitamins, and minerals.
- ❤️dietary-friendly- made with coconut milk, it is dairy-free, gluten-free, vegetarians, and vegan.
- ❤️ simple - requiring just a handful of common ingredients, this recipe is as easy as it gets.
🔪equipment
While I made this butternut squash soup using my Ninja Foodi Soup Maker and Blender, it can be made using any soup maker!
🥘ingredient notes
- one large butternut (about 3 pounds), halved lengthwise, with the seeds removed.
- olive oil or your preferred cooking oil.
- we use an onion, and some garlic, and ginger as our aromatics. Substitute the onion with a shallot.
- low-sodium vegetable stock.
- curry powder and nutmeg for seasoning.
- salt and pepper, to taste.
- coconut milk for creaminiess.
- maple syrup (optional) for added sweetness.
🍲how to make soup maker roasted butternut squash soup
- Roast: we start by brush the fleshy side of each butternut halve with olive oil. Roast (skin side up) in the oven on a lined baking tray at 425°F for 30-50 minutes, or until tender. Allow the squash to cool slightly, until you can work with it without burning your fingers.
- Saute: Meanwhile, saute onion, ginger and garlic in olive oil using your soup maker's saute function, or in a pan. This helps enhance the flavour of the soup.
- Scoop: scoop the roasted butternut squash flesh into your soup maker.
- Cook: Add coconut milk, vegetable stock, curry powder, nutmeg, maple syrup, salt, and pepper. Close the lid and select the smooth soup setting to cook (see the quick tip below).
- Serve: Pour your soup into bowls, garnish, and serve.
Quick tip 💡: For a speedier approach, use your soup maker's blender function to combine all ingredients. The butternut and aromatics are already cooked and do not require further cooking. After blending, you can simply warm the soup using its keep warm feature or transfer it to a pot if necessary.
serving and garnishing suggestions
Top the butternut soup with a sprinkle of roasted pumpkin seeds, croutons , fresh herbs such as parsley or thyme, spices such as curry powder or chili flakes. You can also garnish it with a swirl of coconut milk or cream.
Serve it with:-
- Air fryer garlic bread.
- Air fryer rotisserie chicken or some roasted chickpeas.
- Chapati - East African flatbread
👩🏼🍳useful tips
- Store your leftover soup in the fridge or freezer. To store, first allow the soup to cool completely. Transfer it to an airtight container, and keep it in the fridge for 3-5 days, or in the freezer for up to 3 months.
- Experiment with seasonal vegetables. Consider using other vegetables such as sweet potatoes or carrots, in addition to the butternut, to add unique flavours to the soup.
- Use other spices such as smoked paprika in place of the curry powder, if not a fan of curried soups.
🥣more soup recipes you will love
📖 Recipe
Soup Maker Roasted Butternut Squash Soup
This soup maker roasted curried butternut squash soup is everything you could ever ask for in a soup. It is easy to make, healthy, creamy, and delicious.
Equipment
Ingredients
- 1 butternut squash
- 1 tablespoon olive oil or your preferred cooking oil.
- 1 small onion minced or diced.
- 4 cloves garlic minced.
- 1 tablespoon ginger grated - use more or less, to taste.
- ¼ cup low-sodium vegetable stock (use ½ cup or more, if you prefer you soup thinner)
- 1 teaspoon curry powder
- ⅛ teaspoon nutmeg
- ¾ teaspoon salt use more or less, to taste.
- pepper to taste.
- 1 can coconut milk
- 1 teaspoon maple syrup (optional)
Instructions
- Brush the fleshy side of each butternut halve with olive oil. Roast (skin side up) in the oven on a lined baking tray at 200° C (or 390°F) for 30-50 minutes, or until tender.
- Allow the squash to cool slightly, until you can work with it without burning your fingers (about 10 minutes).
- While the butternut squash is cooling, saute onion, ginger, and garlic in olive oil using your soup maker's saute function, or in a pan.
- Scoop the butternut squash flesh into the soup maker.
- Add the coconut milk, vegetable stock, curry powder, nutmeg, maple syrup, salt, and pepper.
- Close the lid and select the smooth soup setting (see the quick tip below).
- Pour the soup into bowls, garnish, and serve.
Notes
- Substitute the onion with a shallot if preferred. Feel free to add seasonal vegetables such as red pepper or carrots, to enhance the flavours.
- Store your leftover soup in the fridge or freezer. To store, first, allow the soup to cool completely. Transfer it to an airtight container, and keep it in the fridge for 3-5 days, or in the freezer for up to 3 months.
- Serve your butternut soup with croutons, toasted nuts, garlic bread, or as preferred.
Nutrition
Calories: 370kcalCarbohydrates: 33gProtein: 5gFat: 28gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 520mgPotassium: 994mgFiber: 7gSugar: 10gVitamin A: 19968IUVitamin C: 45mgCalcium: 123mgIron: 3mg
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