Coconut Curry Butternut Squash Soup
This Coconut Curry Butternut Squash Soup features a delightful blend of coconut milk, aromatic curry, and a medley of Indian spices that enhance the natural sweetness of the butternut squash. It's a simple dish to prepare, and any leftovers can be conveniently stored for later enjoyment!
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Ingredients
- 1 teaspoon olive oil
- 2 teaspoons madras curry powder
- 1/2 medium onion
- 2 cloves garlic
- 16 ounces butternut squash
- 1 cup canned light coconut milk
- 3 cups vegetable broth
- kosher salt and fresh black pepper
- chopped fresh cilantro
- 1/2 teaspoon roasted cumin
- 1 1/2 teaspoons garam masala
Equipment Needed
- immersion blender
- Blender
- Dutch Oven or soup pot
Instructions
- 1
Heat oil in a large soup pot or Dutch oven over medium flame.
- 2
Once the oil is shimmering, toss in the onion and garlic, sautéing until they become aromatic, which should take around 2 to 3 minutes.
- 3
Stir in the roasted cumin, garam masala, and Madras curry powder, blending thoroughly and cooking for an additional minute.
- 4
Pour in the broth and light coconut milk, then add the butternut squash. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer until the squash is tender, about 12 to 15 minutes.
- 5
After removing the lid, use an immersion blender to puree the soup until it reaches a smooth consistency (alternatively, you can blend it in batches using a standard blender).
- 6
Adjust the seasoning with salt and freshly ground pepper to your liking, then garnish with fresh cilantro before serving.
Nutrition Information
Notes & Tips
- This soup is light, so if you like a thicker soup, use more squash or less broth.