Description
Curried Butternut Squash Soup is a delightful blend of sweet butternut squash and aromatic spices, offering a comforting warmth on chilly days. This creamy soup, enriched with coconut milk and curry, will elevate any meal—be it a cozy dinner or a festive gathering. Quick to prepare and easy to customize, it’s the perfect dish for impressing guests or enjoying a nutritious family meal.
Ingredients
Scale
- 1 medium butternut squash (about 2 to 3 cups cubed)
- 1 large yellow onion (diced)
- 3 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 2 teaspoons curry powder
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tablespoons extra virgin olive oil
- Salt to taste
Instructions
- Prepare the squash by peeling and cubing it into bite-sized pieces. Dice the onion finely.
- In a large pot over medium heat, add olive oil and sauté the onion and garlic until translucent, about 5 minutes.
- Stir in the cubed butternut squash, grated ginger, and curry powder; cook until fragrant.
- Pour in the vegetable broth, ensuring it covers the squash. Bring to a boil, then reduce heat and simmer for about 20 minutes until squash is tender.
- Blend until smooth using an immersion blender or countertop blender. Stir in coconut milk, adjust seasoning if needed, and heat through.
- Serve hot with garnishes like fresh herbs or toasted seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg