Description

Curried Butternut Squash Soup is a warm and inviting dish that encapsulates the essence of autumn. This creamy soup blends the natural sweetness of butternut squash with aromatic curry spices, creating a delightful flavor experience that’s perfect for cozy evenings. Whether served as an appetizer or main course, it pairs beautifully with crusty bread or a fresh salad, making every spoonful a comforting embrace.

Ingredients

Scale

2 lbs butternut squash, peeled and cubed
1 medium onion, chopped
3 cloves garlic, minced
2 tsp curry powder
4 cups low-sodium vegetable broth
1 can (13.5 oz) full-fat coconut milk
Salt and pepper to taste

Instructions

Peel and cube the butternut squash into one-inch pieces.
In a large pot over medium heat, add a splash of oil and sauté the chopped onion until translucent, about 5 minutes.
Add minced garlic and curry powder; stir for about 1 minute until fragrant.
Stir in the cubed butternut squash along with salt and pepper, coating them well.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes until the squash is tender.
Blend the mixture using an immersion blender or regular blender until smooth.
Stir in the coconut milk and let it simmer on low heat for another 5 minutes before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Blending
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 220
Sugar: 6g
Sodium: 350mg
Fat: 10g
Saturated Fat: 8g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg

Keywords: For deeper flavor, roast the butternut squash before adding it to the soup. Swap butternut squash with sweet potatoes for a different taste. Add red pepper flakes or fresh ginger for an extra kick.