Quick, simple and satisfying curried butternut squash soup with noodles, coconut milk, noodles and a fresh cranberry relish.
This post was created in collaboration with Annie Chun’s. They make products that inspire fresh Asian-style dishes my family loves.
When the fall season comes around, it’s prime time to start craving all the delicious winter squash recipes!
I created this coconut butternut squash soup using Annie Chun’s Thai-Style Coconut Soup Bowl — it’s a great way to use up Thanksgiving leftovers (hello mashed butternut squash!), transforming them into something unexpected and delicious.
After a big holiday meal or busy day, I definitely enjoy the convenience of a meal starter like the coconut soup bowl.
The package includes all the seasonings and noodles all ready to heat and eat, so I have to do is add some softened cooked shallot, curry powder, cooked squash and coconut milk.
Even better, this is a nourishing one-bowl meal that’s vegan and vegetarian friendly, AND it fits into a Whole 30 meal plan.
And if you don’t happen to have mashed butternut squash on hand, you can easily substitute it with sweet potatoes or even canned pumpkin puree.
The soup base is full of Thai aromatics like lime, turmeric and the essence of coconut. Those flavors match up perfectly with naturally sweet butternut squash or pumpkin.
It’s no wonder that curried butternut soups are so crave-worthy!
If you want a healthful comfort food meal, there’s nothing like a cozy bowl of soup to warm up with while you’re wrapped up on the couch.
It’s so easy to put together, yet the soup looks pretty as can be.
Ladle the noodles and soup into a bowl and top it off with a spoonful of coconut cream and colorful fresh cranberries.
It may seem strange to see raw cranberries in a soup, but the small amount of crunchy cranberries literally pop with freshness.
I love they way the berries contrast with the creamy texture and sweet spice profile. I hope you enjoy it too!
Curried Butternut Squash Noodle Soup
- ½ cup (50 g) fresh cranberries
- ¼ cup fresh cilantro
- 2 packages Annie Chun’s Thai-Style Coconut Soup Bowls
- 1 tablespoon (15 ml) vegetable oil
- 1 shallot (or ¼ cup chopped red onion), thinly sliced
- 2 teaspoons curry powder
- ½ teaspoon salt
- 2 cups (280 g) mashed butternut squash or sweet potato, or 1 15-ounce can pumpkin puree
- ½ cup (125 ml) water
- 1 ½ cups (355 ml) unsweetened canned coconut milk
- ¼ cup (60 ml) unsweetened coconut cream
Make the relish
- Pulse the cranberries and cilantro in a food processor about 10 seconds, just until the cranberries are coarsely chopped. Set aside.
Make the soup
- Empty the Soup Bowl dry toppings and soup base packets into 2 separate small bowls.
- Heat the oil in a medium saucepan over medium-high heat. Add the shallot and cook until softened, 2-3 minutes. Stir in the dry toppings, curry powder and salt and cook 30 seconds.
- Add the butternut squash puree, water, coconut milk and soup base.
- Bring to a simmer, then lower the heat and cook 3 minutes. Turn off the heat and stir in the noodles.
- Serve the soup in bowls, topped with about 1 tablespoon each of the coconut cream and cranberry relish.
- If you don’t have coconut cream, just spoon off some of the cream from the top of a can of coconut milk.