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Curried Butternut Squash Soup

Curried Butternut Squash Soup Recipe

Curried Butternut Squash Soup is a savory soup made withbutternut squash, onions, garlic, and a blend of spices such as curry powder,cumin, and cinnamon. These ingredients come together to create a rich,flavorful base that’s further enhanced by coconut milk, giving the soup acreamy texture. It’s a dish that's both comforting and packed with nutrients,perfect for a cozy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 4 cups vegetable broth or chicken broth
  • 1 can 14 oz coconut milk (full-fat for creaminess)
  • Salt and pepper to taste
  • Fresh cilantro optional, for garnish

Equipment

  • Large Pot or Dutch Oven
  • Immersion blender or regular blender
  • Knife and Cutting Board
  • Peeler
  • Measuring Spoons

Method
 

  1. Cook the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5-7 minutes. Add the minced garlic, curry powder, cumin, ginger, and cinnamon. Stir for another minute to release the spices' aromas.
  2. Add the squash and broth: Add the cubed butternut squash to the pot and stir to coat it in the spices. Pour in the vegetable broth and bring the mixture to a boil. Once it’s boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the squash is tender.
  3. Blend the soup: Use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Be sure to let it cool slightly before blending to avoid splattering.
  4. Add coconut milk and season: Once the soup is blended, stir in the coconut milk. Season with salt and pepper to taste. If the soup is too thick, add more vegetable broth to reach your desired consistency.
  5. Serve and garnish: Ladle the soup into bowls and garnish with fresh cilantro. Serve hot and enjoy!

Notes

When blending the soup, if you’re using a regular blender, make sure to let it cool for a few minutes to prevent burns or splattering. Additionally, feel free to adjust the spices to suit your taste. If you prefer a spicier soup, you can add a pinch of cayenne pepper or chili flakes.