Friday 3 April, 2020

Loop Sunday Lunch: Curry Butternut Squash Coconut Soup with Turmeric

Photo via Simply Caribbean.

Photo via Simply Caribbean.

For today's Sunday Lunch, we feature a Creamy Curry Butternut Squash Soup from Simply Caribbean that everyone is sure to love. 


1 tablespoon, olive or coconut oil

1 medium onion, chopped

4 garlic cloves, minced

1 teaspoon freshly grated ginger

6 sprigs fresh thyme de-stemmed

1 tsp turmeric

2 tsp curry powder

1 medium butternut squash, peeled and cubed, about 4 cups

1 medium sweet potato, peeled and cubed

1 medium carrot, peeled and diced

1 medium yellow bell pepper, diced

6 cups plain water

1 (14-ounce) can unsweetened coconut milk

1 teaspoon white pepper

1 teaspoon kosher salt


1/4 cup sour cream

4 sprigs cilantro, finely chopped

1/2 teaspoon lime juice, freshly squeezed

Combine all ingredients together


1. In a large pot heat oil over medium heat. Sauté onions and garlic for one minute.

2. Add ginger, thyme, turmeric, and curry powder, and continue to cook for one minute, stirring constantly.

3. Add butternut squash, sweet potato, carrot and bell pepper, continue sautéing for another two minutes until well coated.

4. Add water, coconut milk, pepper and salt and cook covered on medium heat until butternut squash, sweet potato and carrot are soft and fork tender (about 30 minutes).

5. Remove soup from heat and puree with an immersion blender or blender until smooth.

Taste and adjust seasonings, as needed. Continue cooking for a few more minutes over medium heat.

6. Serve in soup bowls garnished with a dollop of cilantro crème and a sprig on the top.

You can also add curry roasted shrimp to this soup.

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