Curried Butternut Squash Soup Recipe
This curried butternut squash soup is made with a whole butternut squash simmered in a coconut milk and curry broth and then pureed until creamy and smooth.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1- inch fresh ginger peeled and grated
- 1 tablespoon curry powder
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 8 cups butternut squash 1 large, peeled, seeded, and cubed
- 2 cups vegetable broth
- 1 can coconut milk divided
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook until softened, 3-4 minutes. Add garlic and ginger and cook until fragrant, 1 more minute.
- Stir in curry powder and cumin and toast for 30 seconds until aromatic.
- Add the salt, pepper, squash, broth, and most of the coconut milk, reserving about ¼ cup for garnishing, if desired, and stir to combine. Bring to a boil, then reduce to a simmer. Cook 20–25 minutes until squash is tender.
- Blend the soup with an immersion blender until smooth or in batches in a blender.
- Serve in bowls with a drizzle of the reserved coconut milk.
Notes
- My Top Tip:If you're blending the soup in a regular blender, I recommend holding the lid down with a kitchen towel and blending in batches. The steam from the hot soup can cause the blender's lid to pop off!
- Storage: Kept in an airtight container, this soup will last 4-5 days in the fridge.
- Freezing: You can freeze this soup in a freezer-safe container for up to 6 months. Thaw it in the fridge before reheating.
Nutrition
Serving: 1.75cups | Calories: 405kcal | Carbohydrates: 42g | Protein: 6g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 608mg | Potassium: 1282mg | Fiber: 7g | Sugar: 8g | Vitamin A: 29783IU | Vitamin C: 63mg | Calcium: 173mg | Iron: 6mg
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