Curried Butternut Squash and Brown Rice Soup - a perfect recipe to warm yourself up on a cold winters day.
This week has been pretty cold and miserable here in South Western Ontario. Snow just starting to melt, with the green grass underneath just starting to peak through. Hopefully, a sign that Spring will soon be here.
Sadly though here in Canada, we often get teased with a nice ray of warm sunshine and think spring is finally upon us, when out of nowhere we have a big snowfall all over again.
I have learnt not to put the winter coats and boots away because you can guarantee as soon as I do, we will have a spot of freezing cold weather again.
When it's cold, I always crave a nice bowl of filling spicy soup and this Curried Butternut Squash and Brown Rice Soup definitely hit the spot.
Lovely spices of curry, the sweetness of butternut squash, creaminess of coconut milk and filling high satiety brown rice. It was a complete meal in a bowl, really delicious and satisfying.
No complicated ingredients, just good wholesome ingredients. I love a soup where you can just throw a few ingredients in a pot and a short while later the soup is done.
This Spicy Curried Butternut Squash and Brown Rice Soup can be cooked stovetop or in a pressure cooker like an Instant Pot.
I love my Instant Pot. It is a 7in1 cooker, which slow cooks, pressure cooks, saute’s, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven’t tried that yet).
If you love soup recipes like this Curried Butternut Squash and Brown Rice Soup, check out these other yummy recipes:
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or head on over to my FULL RECIPE INDEX with over 500+ delicious Slimming Eats Recipes.
As soon as I shared the picture of this delicious Curried Butternut Squash and Brown Rice Soup on my Facebook Group, as part of my food diary, many requested it, so I knew I had to get it on the blog as soon as possible and finally here it is. Hope you all enjoy it as much as I did and if you haven't yet checked out my group, it's a lovely supportive place to get additional food ideas, motivation and recipes for your Slimming Eats journey. We would love to see you there.
For the coconut milk - I use canned light. I don't recommend using the stuff that you get in the cartons, as it's not quite as creamy, that stuff is generally more for drinking/pouring etc. Of course, if you are okay with it not super creamy, then go ahead if you want to save a few additional calories. This is not too bad though with the canned light coconut milk, once divided into servings.
I used brown rice which takes a little while longer to cook than regular rice, hence the longer simmering time for this soup, but you can use long grain rice if you want, I wouldn't simmer for any longer than 15-20 mins max.
WHAT KITCHEN ITEMS DO I NEED TO MAKE THIS CURRIED BUTTERNUT SQUASH AND BROWN RICE SOUP?
- Deep Saucepan or Instant Pot
- Kitchen Scales
- Measuring Jug
- Measuring Spoons
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
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