Warm up your kitchen and tantalize your taste buds with the exotic flavors of our Curried Butternut Squash Soup! This delightful dish combines the sweetness of butternut squash with the aromatic spices of Indian cuisine, creating a creamy, comforting bowl that’s perfect for any occasion. Whether you're looking to impress guests or simply enjoy a cozy night in, this soup is sure to become a favorite. With just 45 minutes from prep to table, you won’t want to miss out on this vibrant recipe that’s as good for your soul as it is for your palate!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the butternut squash by carefully peeling the skin with a sharp vegetable peeler, then cut the squash into uniform 1-inch cubes to ensure even cooking.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic and curry powder to the onions, stirring constantly to prevent burning and to allow the spices to release their aromatic oils for about 30-45 seconds.
- Add the cubed butternut squash to the pot and stir to coat with the onion and spice mixture, allowing the squash to slightly toast and absorb the flavors.
- Pour in the vegetable broth, ensuring that the squash is mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until the squash is tender and can be easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
- Stir in the coconut milk, which will add richness and a subtle sweetness to the soup. Season with salt and pepper to taste.
- Reheat the soup gently if needed, being careful not to let it boil after adding the coconut milk.
- Ladle the soup into serving bowls and garnish with fresh chopped cilantro leaves. Serve hot with a crusty bread or naan for a complete meal.
Tips
- Choose the Right Squash: When selecting your butternut squash, look for one that feels heavy for its size and has a smooth, blemish-free skin. This ensures maximum sweetness and flavor in your soup.
- Uniform Cubes: Make sure to cut the butternut squash into uniform 1-inch cubes. This helps the squash cook evenly, ensuring a smooth texture when blended.
- Sautéing Spices: Don’t skip the step of sautéing the garlic and curry powder! This process enhances the flavors and aromas, making your soup even more delicious.
- Blending Options: If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Just be cautious with the hot liquid to avoid splattering!
- Adjusting Consistency: If you prefer a thinner soup, feel free to add more vegetable broth or coconut milk until you reach your desired consistency.
- Serving Suggestions: This soup pairs beautifully with crusty bread or naan. You can also add a dollop of yogurt or a sprinkle of chili flakes for an extra kick!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 4g
Fat: 14g
Saturated Fat: 10g
Cholesterol: 0mg
