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Curried Butternut Squash Soup

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A soul-warming, flavorful soup perfect for fall and winter, infused with coconut milk and curry powder.

Ingredients

Scale
  • 1 large butternut squash (about 2 lbs)
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • Optional: fresh cilantro for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up, and roast for about 45 minutes, or until tender.
  2. Scoop the roasted squash flesh into a blender or food processor.
  3. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
  4. Add the curry powder, cumin, salt, and pepper to the pot. Cook for 1 minute, stirring constantly.
  5. Add the vegetable broth to the pot and bring to a boil. Reduce heat and simmer for 10 minutes.
  6. Add the roasted squash and coconut milk to the pot. Use an immersion blender to puree the soup until smooth, or allow it to cool and blend in batches.
  7. Return the soup to the pot and heat over low heat until warmed through. Taste and adjust seasoning as needed.

Notes

This soup is creamy, flavorful, and perfect for chilly weather. It can be made ahead and refrigerated or frozen for later use.

Nutrition

Find it online: https://www.receipster.com/curry-butternut-squash-soup/

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