Description

Curried Butternut Squash Soup is a warm and inviting dish perfect for chilly evenings. This creamy, vibrant soup blends the sweetness of butternut squash with aromatic spices, creating a delightful balance of flavors that comforts the soul. Easy to prepare, it’s an excellent choice for both gatherings and cozy nights in. Whether served as a starter or main dish, this recipe will impress your family and friends, making every spoonful a delightful experience.

Ingredients

Scale

2 lbs butternut squash, peeled and cubed
1 medium onion, chopped
3 cloves garlic, minced
1-inch piece fresh ginger, grated
2 tsp curry powder
4 cups low-sodium vegetable broth
1 cup full-fat coconut milk
2 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onions until translucent (about 5 minutes).
2. Add minced garlic and grated ginger; cook until fragrant (about 1 minute).
3. Stir in curry powder and cubed butternut squash; cook for 2 minutes.
4. Pour in vegetable broth to cover the squash. Bring to a boil, then reduce heat and simmer for 20 minutes or until squash is tender.
5. Blend soup until smooth using an immersion blender or regular blender. Stir in coconut milk and heat through.
6. Taste and adjust seasoning as needed before serving hot.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Blending
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 250
Sugar: 5g
Sodium: 400mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg

Keywords: - For added creaminess, blend in more coconut milk. - Customize by adding red pepper flakes for heat or mixing in cooked lentils for protein. - Serve with crusty bread or grilled cheese sandwiches for a nostalgic touch.