Coconut Curried Yellow Squash Soup (Paleo / Vegan)

Happy Thanksgiving! A bowl of warm soup is sure heart-warming. Creamy curry flavored golden-yellow squash is smooth, thick and nutritious. This gloriously colored soup is a perfect comfort food for the winter season to warm you up. You don't want to miss this deliciously asian flavored, soothing and aromatic soup. I got inspired with a Thai butternut squash soup and came up with my all time favorite Madras curry powder with it's right flavors to accompany the rich yellow neck squash soup. 



Soups are good for your soul, especially when infused with coconut milk that gives the silky richness blended subtly with the spices as flavor booster. Turmeric is one of the main ingredient in curry powder. It's powerful dose of antioxidant and iron makes this soup good not only for your soul but for your body as well. 


Build your base, add your spices and blend it up. It's that simple to cook at ease in your pressure cooker, insta-pot or slow cooker. This hearty soup fills your home with its aroma in just 10 minutes. A great way to sneak in veggies for picky eaters. Low calories, low fat, high fiber along with it's vitamins intact is sure to soothe your lungs during this winter season. You can't go wrong with this healthy light meal option or serve as a starter for a fall gathering like today's Thanksgiving dinner! 


Saute your squash for a few minutes to get it slightly caramelized.  Stir in your ingredients and let cook. use an immersion blender to puree this soup as it tends to be a little safer when working with hot soup.  If using a regular blended, remember to set aside to cook before your puree it. Please check the notes and tips for more details. 

A warm bowl of squash soup along with lightly toasted baguette go together like they were made for each other- which, really, they were. Grab a bowl of warm soup and cozy up to enjoy while you get hydrated! 

PREP TIME
COOK TIME
TOTAL TIME

Category:Soup
Cuisine: Asian
Level:Easy
Serves: 4-6

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 61
% Daily Value *
Total Fat 2 g3 %
Saturated Fat 1 g7 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 1 mg0 %
Sodium 113 mg5 %
Potassium 298 mg9 %
Total Carbohydrate 10 g3 %
Dietary Fiber 1 g5 %
Sugars 8 g
Protein 1 g3 %
Vitamin A8 %
Vitamin C25 %
Calcium18 %
Iron3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
INGREDIENTS

1.Yellow neck Squash - 3 nos (roughly chopped)
2. Ginger - 1 inch piece
3. Garlic - 2 cloves (optional)
4. Onion - 1/4 medium sized (roughly chopped)
5. Salt to taste
6. Madras curry powder - 2 teaspoons (used MDH brand)
7. water - 2 cups
8. Coconut milk - 1 cup (organic)

DIRECTIONS
1. In a Pressure cooker or insta-pot saute the roughly chopped yellow neck squash for few minutes to slightly caramelize. Then add all the ingredients stated above (1-7) except for coconut milk.  Pressure cook for 1 whistle.


2. Wait for the pressure to release or open valve, now using an immersion blender puree the soup*.


3. Now is the time to pour in the coconut milk and stir well to bring it to a boil.


4. Drizzle some coconut milk and serve hot with a warm baguette if you like.



NOTES AND TIPS
Pureeing your soup requires some safety tips to note:

If using a blender, always work in small batches and ensure your soup is cooled down to avoid hot splashes. Don't be tempted to fill in your blender to the brim, half way down is ideal. If you have a vent option, allow the steam to escape at  intervals. Cover your blender with a wet dish cloth or a wet kitchen towel this avoids messing up your kitchen. Always use a quick pulse mode couple of times before you run your blender from low to high speed mode.




Comments

  1. Definitely a healthy soup for the cooler days. Nice post!

    ReplyDelete
  2. Can I skip the coconut milk? My family does not like the coconut flavor.

    ReplyDelete
    Replies
    1. Sure you may skip the coconut milk. I have tried and it still works but the smooth creamy texture and taste differs.

      Delete
  3. This is my 1st visit and I love this blog! I have tried Thai style soup and it is delicious. I bet this one's incredible too.

    ReplyDelete
  4. Great job in making squash soup. I did not taste the squash and it was coconut flavored and more like Thai curried soup. Flavor was absolutely fantastic. My daughter never like squash and she enjoyed your version on Thanksgiving day. Thanks so much for making our day special with this awesome squash version.

    ReplyDelete
    Replies
    1. Yes, the Madras curry powder and coconut keeps the squash flavor mellowed down. This is our all time favorite soup in our home as well. Thanks for make it happen!

      Delete
  5. Seems like an easy recipe to make. Thanks for sharing this post with us.

    ReplyDelete

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