Added by kocky, February 25, 2024
soups → curry-soup
Global cuisine

Embrace the essence of autumn with this Curried Butternut Squash Soup, a dish that perfectly blends the natural sweetness of butternut squash with the aromatic spices of curry.

Recipe:

Ingrediens

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and freshly ground black pepper, to taste
• Optional garnishes: roasted pumpkin seeds, a swirl of coconut milk, fresh cilantro

Directions

1. Start by warming olive oil in a skillet over a medium flame, then sauté the onion and garlic until they're soft and translucent.
2. Sprinkle curry powder over the softened onion and garlic, stirring to coat them evenly.
3. Transfer this mixture to a soup pot, adding the cubed butternut squash and vegetable broth.
4. Let the broth simmer until the squash becomes tender, which should take around 30 minutes.
5. Once the squash is soft, blend the soup in batches or use an immersion blender directly in the pot until smooth.
6. Stir coconut milk into the blended soup, seasoning with salt and pepper to your liking.
7. Warm the soup gently, avoiding a boil, to integrate the flavors.
8. Serve hot, garnished with your choice of roasted pumpkin seeds, a swirl of coconut milk, or fresh cilantro.

Nutrition Facts

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