Curried Butternut Bliss
This creamy curried butternut squash soup offers a perfect blend of spices and comfort, ideal for chilly evenings.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups butternut squash, peeled and diced
- 1 cup coconut milk
- 1 tbsp curry powder mild or spicy based on preference
- 0.5 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth low sodium preferred
- 1 tbsp olive oil
- 0.25 tsp salt
- 0.125 tsp black pepper freshly ground
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until soft and fragrant, about 5 minutes.
- Add the diced butternut squash and curry powder, stirring well to coat the squash evenly. Cook for 2 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes or until the squash is tender.
- Using an immersion blender, blend the soup until smooth. Stir in the coconut milk, salt, and pepper. Heat through without boiling.
- Serve hot, garnished with fresh cilantro or a dollop of yogurt if desired.
Notes
For a vegan version, ensure the yogurt garnish is plant-based, or omit entirely.