Curried Butternut Squash Soup
A velvety, warming soup that combines butternut squash with aromatic curry spices and creamy coconut milk for a satisfying autumn dish. Perfect for weeknight dinners or special occasions!
Equipment
- Large Pot
- Immersion Blender or Regular Blender
- Vegetable Peeler
Ingredients
- 1 large butternut squash about 3 pounds, peeled, seeded, and cubed
- 2 tablespoons olive oil or coconut oil for added tropical notes
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper adjust to taste
- 4 cups vegetable broth chicken broth works as an alternative
- 1 can coconut milk 14 oz
- 2 tablespoons maple syrup or honey
- salt and freshly ground black pepper to taste
For Garnish
- fresh cilantro chopped
- toasted pumpkin seeds
Instructions
- Cut your butternut squash in half lengthwise, then scoop out the seeds. Peel the skin using a sharp vegetable peeler and cut the flesh into 1-inch cubes. Pro tip: Microwave the whole squash for 3-5 minutes before cutting to soften the skin for easier handling.
- Heat olive oil in a large pot over medium heat. Add chopped onions and cook until translucent, about 4-5 minutes.
- Stir in minced garlic and grated ginger, cooking until fragrant (approximately 1 minute).
- Add curry powder, cumin, and cayenne pepper to the pot, stirring constantly for 30 seconds to toast the spices and release their essential oils.
- Add the cubed butternut squash and stir to coat with the spice mixture.
- Pour in the vegetable broth and bring to a boil. Reduce heat to maintain a gentle simmer, cover partially, and cook until the butternut squash is completely tender, about 20-25 minutes.
- Remove the pot from heat and let cool slightly. Using an immersion blender, purée the soup directly in the pot until completely smooth. If using a traditional blender, work in batches (filling only halfway each time) and be careful of steam pressure.
- Stir in the coconut milk and maple syrup, then season with salt and pepper to taste. Heat gently until warmed through.
- Serve hot, garnished with fresh chopped cilantro and toasted pumpkin seeds.
Notes
- The soup actually tastes better when made 1-2 days in advance, as the flavors have time to develop.
- For a thicker soup, use less broth initially or simmer uncovered for an additional 5-10 minutes after blending.
- Pre-cut squash saves approximately 15 minutes of preparation time.
- Store cooled soup in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months.
- For a thicker soup, use less broth initially or simmer uncovered for an additional 5-10 minutes after blending.
- Pre-cut squash saves approximately 15 minutes of preparation time.
- Store cooled soup in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months.
Nutrition
Calories: 245kcalCarbohydrates: 31gProtein: 3gFat: 14gSaturated Fat: 10gSodium: 650mgPotassium: 582mgFiber: 5gSugar: 12gVitamin A: 377IUVitamin C: 49mg
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