Curried Butternut Squash Soup
This Curried Butternut Squash Soup is a warm, fragrant dish that pairs the sweetness of butternut squash with aromatic spices, making it a comforting choice for any season.
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.
Notes
You can adjust the spice level by adding more or less curry powder based on your preference.
For a thicker soup, you can add less broth or blend for a shorter amount of time.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to a month.