Coconut Curry Butternut Squash Soup

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• Salt, to taste
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and ginger, cooking for another minute until fragrant.
3. 3 Add butternut squash, curry powder, cumin, and cayenne. Stir to coat.
4. 4 Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. 5 Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. 6 Season with salt to taste and serve hot, garnished with cilantro.

Equipment

• Large pot
• Immersion blender or regular blender

Variations

• Add cooked chickpeas for extra protein.
• Stir in spinach leaves for a nutrient boost.

Substitutions

• Substitute butternut squash with sweet potatoes if preferred.
• Use almond milk for a lighter coconut flavor.

Pairings

• Serve with a side of mango chutney.
• A cooling cucumber salad complements the warmth of the curry.

Nutrition

Tips

• For extra creaminess, stir in a dollop of Greek yogurt before serving.
• Toasting the spices before adding liquids can enhance their flavor.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with warm, crusty bread or buttered naan.
• Sprinkle with toasted pumpkin seeds for added crunch.

FAQ