S.W Recipes: Vegan Coconut Butternut Soup
Hi. First things first, let’s start this whole thing off by making an outrageous (but totally true) claim: this is going to be the easiest soup you’ve ever made in your life. There, I said it. I can’t take it back now and suddenly I’m feeling a little nervous about it, but I’m sticking to it. Easy. Peasy.
Second, please take a second to say coconut butternut five times fast.
Okay, welcome back.
Since today is #NationalHomemadeSoupToday, which is way specific but still a holiday we can dig our spoons into, try your hand at this completely vegan but totally creamy butternut squash soup. It has six ingredients. SIX. That is bananas and, no, bananas is not one of the ingredients.
The great thing about such a simple starting point is that it invites renditions and add-ons but doesn’t require it. It’s good just the way it is. But you won’t see me stopping you from raiding the pantry to make it your own. Do you, girl.
You will need:
1 medium* butternut squash, diced (3-4) cups
2-4** tablespoons of red curry paste
4 cups vegetable stock
1 cup full-fat coconut milk
Salt & pepper
*What does “medium” even mean here? As far as I know there’s no standardized sizing for produce, but maybe just pick one that’s not too huge and not too tiny and if you have any leftover, roast it up with some olive oil and and sea salt. Win.
**Two to four is a good starting place for the curry-cautious. Curry paste (found in the specialty foods section of your local store) is typically a bright red combination of good flavors that is spiced without being too spicy. Start with two and see how you feel. Also, no curry paste? It’s cool, it’s cool, don’t freak out. You can use: curry powder, red pepper flakes (don’t go too cray with those though, unless you’re into that four-alarm fire kind of hot), paprika, a little extra black pepper. Seriously, there are. no. rules. I mean, I know a recipe is technically a set of rules but I’m trying to be cool about it so just let it happen.
Okay. Get your diced butternut squash into a big pot over medium-high heat with the stock and curry paste (or your curry paste alternative). Stir together and bring to a rapid boil. Reduce to medium-low and simmer for 15-20 minutes or until the squash is tender. (The bigger the dice, the longer the simmer. Logical.)
Once the squash is softened, stir in your coconut milk. Transfer to a blender to purée in batches (Um, do yourself a favor and toss a towel over the blender while it’s running, just in case any hotass soup escapes and hits you directly in the eye. Lived it.) or use a handheld immersion blender until smooth. If this took you awhile because you were recovering from a soup-related eye injury, you might need to reheat for a second before serving. Otherwise, soup’s on, boys!
Seriously, I can’t think of a single thing that would make this soup better than it already is – the coconut milk makes it feel kind of fancy and decadent, it’s got that sweet-heat combo going. It’s hard to hate. But, as mentioned above, add-ons are totally acceptable. Of the top of my head, you could use: toasted chickpeas, pumpkin seeds, sautéd greens, lentils, peas, hot peppers, flaked coconut (?!), brown rice, etc. Also, if you’re not insane, this goes perfectly with your fave sourdough. (Disclaimer, every sourdough is my fave sourdough.)
P.S. So you’re wondering about the benefits of butternut, are you? Well, I thought you’d never ask. It’s packed with Vitamin A, Vitamin C, Vitamin E, B-6 and each serving has more potassium than a banana. Have I really talked about bananas twice in this recipe? But seriously, this soup is packing a vitamin-heavy punch for your beautiful skin. Go, you! Wanna make this recipe and share it with the world? Tag us at @swbasics and use the hashtag #feedyourskin – we’ll share our faves!