Curried Butternut Squash Soup
This curried butternut squash soup is creamy, cozy, and full of flavor. Naturally sweet squash blends with warm curry spices and coconut milk for a comforting, nourishing meal that’s perfect for fall and winter.
Ingredients
Main Ingredients:
- 2 ½ lbs medium butternut squash peeled, seeded, cubed
- 1 tbsp olive oil or coconut oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 tbsp curry powder or a blend of turmeric, cumin, coriander
- 1 tsp fresh ginger grated
- 4 cups vegetable broth or chicken broth
- 14 oz coconut milk optional for creaminess
- Salt and black pepper to taste
Optional Add-Ins:
- 1 apple or carrot diced (for extra sweetness)
- Pinch of red chili flakes for spice
- Fresh cilantro or parsley for garnish
- Pumpkin seeds for crunch
Instructions
- Prep the Squash: Peel, seed, and cube the butternut squash. For deeper flavor, roast at 400°F (200°C) for 20–25 minutes until caramelized.
- Build the Base: In a large pot, heat oil over medium heat. Add onion and sauté until soft and golden. Stir in garlic and ginger for 30 seconds.
- Toast the Spices: Add curry powder and cook briefly to release fragrance.
- Simmer the Soup: Add squash and broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until squash is tender.
- Blend Until Smooth: Use an immersion blender or carefully transfer in batches to a blender. Blend until creamy.
- Finish & Serve: Stir in coconut milk, season with salt and pepper, and garnish with herbs or seeds. Serve hot.
Notes
- Roast squash for a sweeter, deeper flavor.
- For a lighter version, skip the coconut milk.
- Adjust spice level to taste with chili flakes or cayenne.
- Freezes well for up to 2 months.
Nutrition
Calories: 210kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 8gSodium: 480mgFiber: 5gSugar: 6g
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