Curried butternut squash soup is that warm bowl of soup you crave in cool weather . It mixes the sweet squash with curry spices . It’s pеrfect for a cozy night or a holiday table .
Using fresh squash that’s in season makes it even better . You hеlp local farms when you pick fall squash . Curry spices give the soup a little extra kick and depth .
Plus this soup does more than taste good . It has lots of vitamin A and C . It also has fiber that keeps you full . No matter if you are vegan , gluten-free or just hungry , this soup will fit your diet .
1. What is Curried Butternut Squash Soup?
Curried butternut squash soup is a simple soup that shows how squash can be used in many ways . It comes from old recipes in North America and Europe . Now by adding curry you get a new and spicy twist . Curry usually has turmeric , cumin and coriander . Each spice gives its own taste and some health perks .
You get a mix of sweet and spicy here . The squash is sweet and the curry is warm and earthy . You can add ginger for more warmth , lime for a fresh taste , or a bit of coconut cream to make it richer .
2. Health Benefits of Butternut Squash
Butternut squash is more than a tasty veggie . It’s full of vitamin A , which is good for your eyes , and vitamin C , which helps your skin . It also has minerals like potassium and magnesium .
This squash has a lot of fiber , so it helps your digestion and makes you feel full longer . The antioxidants in it keep your immune system strong . Eating it in a soup form is a nice and easy way to get those nutrients , especially in cold months .
3. Ingredients for Curried Butternut Squash Soup
3.1 Main Ingredients
To make this soup you will need :
- Butternut Squаsh: The main ingredient that gives sweetness and a creamy feel when blended .
- Onion: Adds flavor and a bit of sweetness when cooked down .
- Garlic: Brings a strong aroma that boosts the taste .
- Coconut Milk: Makes the soup creamy and adds a mild tropical note .
3.2 Spices
Spices are what make the soup special . Common ones are :
- Coriander: Gives a light citrus note .
- Cumin: Adds earthiness .
- Turmeric: Brings the yellow color and a mild flavor .
For a different take , you can use Thai curry paste or red curry powder .
3.3 Optional Add-ins
You can top or mix in extra things :
- Seeds and Herbs: Pumpkin seeds , cilantro , or a swirl of coconut cream look nice and taste good .
- Protein: Chickpeas or shredded chicken make it more filling .
4. Curried Butternut Squash Soup Recipe
4.1 Ingredients List
You will need :
- 1 large butternut squash , peeled and diced
- 1 medium onion , chopped
- 3 cloves of garlic , minced
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- Salt and pepper , to taste
- Optional toppings : pumpkin seeds , cilantro , coconut cream
4.2 Directions
Follow these steps :
- Heat oil in a big pot over medium heat . Add onion and sauté until soft , about 5 minutes .
- Add garlic and cook 1 more minute until you smell it .
- Stir in squash and cook , stirring now and then , for 5 minutes .
- Sprinkle in curry powder , cumin , coriander and turmeric , then mix to coat the squash .
- Pour in vegetable broth and bring to a boil . Lower heat and let it simmer for 20 to 25 minutes , until the squash is soft .
- Use an immersion blender to purée the soup until smooth . Or blend in batches in a blender .
- Stir in coconut milk and season with salt and pepper before serving .
4.3 Tips and Variations
Here are some ideas :
- Slow Cooker: Put all ingredients (except coconut milk) in a slow cooker , cook low 6-8 hrs or high 3-4 hrs . Then add coconut milk .
- Instant Pot: Cook on manual for 15 minutes , release pressure , stir in coconut milk .
- Spice Levels: Add more curry powder for heat or less for a milder taste .
- Freezing: This soup freezes well , keep in airtight containers up to 3 months . Thaw in fridge overnight .
5. Pairing Suggestions
5.1 Wine Pairings
Try these wines :
- Chardonnay: A light oak flavor goes well with the coconut milk creaminess .
- Riesling: Its sweetness balances the spices .
5.2 Side Dishes
Make it a meal with :
- Crusty Bread: Perfect for dipping !
- Green Salad: A simple salad with lemon vinaigrette adds a fresh bite .
6. Frequently Asked Questions (FAQs)
6.1 Can I make the soup vegan ?
Yes , it’s already vegan since you only use veggie broth and coconut milk . Just pick vegan toppings .
6.2 How can I store leftovers ?
Keep the soup in airtight containers in the fridge for up to 5 days . You can also freeze it for 3 months .
6.3 What can I use instead of coconut milk ?
You can try almond milk or soy milk , but it changes the taste . For a richer feel , use cashew cream .
6.4 Can I use other squash instead of butternut ?
Yes , you can swap with acorn squash or pumpkin , but it will taste a bit different .
6.5 What mistakes should I avoid ?
Don’t forget to taste as you go and add salt and spices . Also don’t overcook the squash or the soup can be watery .
7. Conclusion
Curried butternut squash soup is a simple , warm dish that shows off seasonal produce . Try the recipe , switch up the spices and toppings to make it yours . Enjoy this cozy soup on a cold day and share it with friends !
Curried Butternut Squash Soup
Equipment
- 1 large pot
- 1 stirring spoon
- 1 measuring cups
- 1 measuring spoons
- 1 immersion blender or regular blender
- 1 vegetable peeler
- 1 cutting board
Ingredients
- 2 medium butternut squashes About 2 pounds total.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder You can adjust the spice level based on your preference.
- 1 teaspoon ground ginger
- 4 cups vegetable broth For a thicker soup, you can add less broth.
- 1 can (14 oz) coconut milk
- to taste salt
- to taste pepper
- for garnish fresh cilantro Optional.
Instructions
- Peel and chop the butternut squash into small cubes, removing the seeds and setting them aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, curry powder, and ground ginger, and cook for 1-2 minutes until fragrant.
- Add the cubed butternut squash to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and let simmer for about 20 minutes, or until the squash is tender.
- Once the squash is cooked, remove the pot from heat and blend the soup using an immersion blender until smooth.
- Stir in the coconut milk, and season with salt and pepper to taste. Heat gently before serving if necessary.
- Serve in bowls, garnished with fresh cilantro if desired.
