Tired of your go-to squash soup recipe? This Squash Soup with Coriander and Lime might be just what you need.
Squash Soup with Coriander and Lime is a great way to mix up your usual squash soup routine.
Quite often, squash soup has more sweet flavors added to it, like apples or pears and warm spices. While there’s nothing wrong with that, I lean more towards adding other flavors to balance it out: layers or coriander, from fresh cilantro leaves and stems, as well as ground seeds. Brightness from lime, and a touch of ginger and cayenne gives it a little kick.
The funny thing is that I don’t really love squash soup, or any pureed soups for that matter. I don’t like smoothies either so maybe it’s a texture thing. I get really bored with spoon after spoon of the same texture.
This made writing the recipes for the pureed chapter of Paleo Soups & Stews pretty difficult. But I persisted 😉 and even though I couldn’t bring myself to eat entire bowls of any of them, I made sure they were all up to my very strict standards of what soup should be: delicious and balanced and layered with flavor.
Since I have texture issues, I like adding fun garnishes to pureed soups, which serves two purposes:
- It adds texture (duh)
- It adds a pop of flavor. Even when the soup is layered with flavor, each spoonful is the same. When you add garnishes, you give it a pop of flavor in addition to a mix up in texture.
It’s soup season! Need more recipes? You’ve come to the right place! (and don’t forget, the even righter place is my soup cookbook!)Print
- 1 tablespoon neutral tasting oil, (such as light olive or avocado)
- 1 medium yellow onion, (diced)
- 3–4 carrots, (about 1/2 pound, chopped)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne
- 1 butternut squash, (about 3 pounds, peeled seeded and diced in 1-inch cubes (2 1/4 pounds if purchasing it already prepped))
- 1 tablespoon roughly chopped cilantro stems
- 1 teaspoon grated fresh ginger
- 1 teaspoon salt, (plus more to taste if needed)
- 4 cups chicken broth ((you might need more if cooking on the stove top))
- 1/4 cup loosely packed cilantro leaves
- 1 teaspoon lime juice
- lime wedges
- chopped cilantro
- chopped roasted salted peanuts or cashews
- Turn your Instantpot on sauté. Once it reads HOT, add the oil and swirl to coat the bottom. Add the carrots and onions. Sauté for 6-8 minutes, or until until the onions are browned and softened.
- Add the ground coriander, cumin, and cayenne and stir into the onions and carrots. Sauté another 30 seconds or so, until fragrant. Add the squash, cilantro stems, ginger, salt, and chicken broth.
- Lock on the lid, making sure the seal in the lid is in place and the valve on the top is set to sealing. Set the Instantpot to high pressure for 10 minutes. When the time is up, hit cancel, and allow the pressure to release naturally for about 10 minutes, before turning the valve to venting.
- Once the valve drops and the lid unlocks, remove the lid and puree the soup, either with a traditional blender or a stick blender. Once it's smooth, add the cilantro leaves and the lime juice, and pulse a few times, or until the cilantro is blended in.
- Serve with lime wedges, sprinkled with cilantro, chopped peanuts, and cayenne if desired.
Stove top instructions:
- Proceed as directed above, in a large, heavy bottomed pot over medium-high heat. After adding the squash, cilantro stems, ginger, salt, and chicken broth, bring to a simmer and adjust the heat so it stays at a slow simmer, partially covered. Simmer until the squash is tender, about 30 minutes. Add more chicken broth if necessary if it reduces too much. Continue with adding the cilantro and lime and pureeing until smooth.
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