Nothing beats a bowl of hot soup on a Fall day. Add the warming spice mixture of curry to the pot, and your bowl will offer extra metabolic-boosting powers. I recently made a pot of creamy and thick butternut squash soup with curry and coconut milk that was warming but also subtly sweet.

Photo: Lizzie Fuhr

In this recipe, I used light coconut milk that contains 68 percent less fat than regular stuff, significantly cutting the calories of this tasty recipe. Keep reading for this Fall soup.

Coconut Curry Butternut Squash Soup


1 large butternut squash (about 3 pounds)
1 tablespoon canola oil
1 medium white onion, diced
3 stalks celery, diced
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
2 cups light coconut milk
2 teaspoons kosher salt
2 tablespoons fresh squeezed lemon juice

To garnish:
6 tablespoons nonfat Greek yogurt
1/4 cup fresh cilantro, chopped
6 tablespoons toasted cashews, chopped


  1. Bake squash on baking tray at 400 degrees, about an hour, until you can stick a knife through it with no resistance.
  2. When cool enough to handle, cut squash in half, scoop out the seeds and discard, then scoop out pulp and set aside.
  3. Place oil in six-quart soup pot over high heat and sauté onion until it is translucent, about five minutes. Add celery, curry, turmeric, cumin, and coriander and sauté for five minutes. Add 1/4 cup of water to pot, cover, and cook for about seven minutes until celery is very tender, stirring occasionally. Add more water if needed.
  4. Place soft veggies in food processor along with pulp of squash and blend until smooth, about three minutes.
  5. Place pureed veggie mixture in soup pot. Add coconut milk and salt; whisk until well mixed. Heat mixture over medium heat until soup until soup is warm. Stir in lemon juice.
  6. Garnish each bowl with yogurt, chopped cilantro, and nuts, or any combination of the three. Serve warm.


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