Description
A comforting and flavorful curried butternut squash soup that warms your soul, perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until softened.
- Stir in the curry powder and cook for another minute.
- Add the cubed butternut squash and vegetable broth.
- Bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
- Blend the soup until smooth, then stir in the coconut milk.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freeze leftovers in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg