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Curried Butternut Squash Soup

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Curried Butternut Squash Soup is a cozy, comforting dish that warms you up on chilly days. Its creamy texture and vibrant flavor combine the sweetness of roasted butternut squash with aromatic spices, creating a delightful experience in every spoonful. Perfect for family gatherings or as a quick weeknight dinner, this soup not only nourishes but also brings back fond memories. Enjoy it garnished with fresh herbs or a splash of coconut cream for an added touch!

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and cubed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tsp curry powder
  • 4 cups low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. In a large pot over medium heat, add olive oil until shimmering. Sauté the diced onion for about 5 minutes until translucent.
  2. Add minced garlic and curry powder; cook for another minute until fragrant.
  3. Stir in the butternut squash cubes, coating them in the oil mixture. Cook for about 5 minutes.
  4. Pour in vegetable broth to cover the squash completely. Bring to a gentle boil, then reduce to a simmer for about 20 minutes until the squash is tender.
  5. Blend the soup until smooth using an immersion blender or regular blender in batches.
  6. Stir in coconut milk and season with salt and pepper to taste before serving.

Nutrition

Keywords: For added sweetness, consider including an apple when blending. Top with toasted pumpkin seeds or fresh cilantro for extra texture and flavor. This soup can be stored in an airtight container in the refrigerator for up to five days or frozen for up to three months.

Find it online: https://cookingwithruth.com/creamy-curried-butternut-squash-soup-recipe-delight/