Curried Butternut Squash Soup

curried butternut squash soup

Imagine a steaming bowl of curried butternut squash soup, its vibrant golden hue inviting you in with a gentle waft of earthy spices.

There’s something undeniably comforting about this simple yet indulgent dish, perfect for cozy evenings.

As the butternut squash melds with curry and coconut milk, it transforms into a velvety, aromatic delight.

Ready to savor this heartwarming creation? Let’s bring this delightful soup to life.

Kitchen Tools Required

  • 1 large pot
  • 1 blender or immersion blender
  • 1 cutting board
  • 1 knife
  • 1 wooden spoon

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 large butternut squash, peeled and cubed
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Curried Butternut Squash Soup, you can follow this timeline:

  1. Reading the Recipe (5 minutes)
    • Before you start, take some time to read through the entire recipe. This will help you understand the steps involved and guarantee you have all the necessary ingredients and equipment ready.
  2. Prep Work (15 minutes)
    • Minute 0-5: Gather all your ingredients and equipment. This includes olive oil, onion, garlic, curry powder, butternut squash, vegetable broth, coconut milk, salt, pepper, cilantro, a large pot, blender, cutting board, knife, and wooden spoon.
    • Minute 5-10: Peel and cube the butternut squash. Chop the onion and mince the garlic.
    • Minute 10-15: Measure out the curry powder, vegetable broth, and coconut milk.
  3. Cooking (30 minutes)
    • Minute 15-20: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent.
    • Minute 20-21: Stir in the curry powder and cook for 1 minute until fragrant.
    • Minute 21-25: Add cubed butternut squash to the pot and stir to coat with the spices.
    • Minute 25-30: Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
    • Minute 30-45: Continue simmering until the squash is tender.
  4. Resting and Blending (10 minutes)
    • Minute 45-50: Remove the pot from heat and let it cool slightly.
    • Minute 50-55: Use a blender or immersion blender to puree the soup until smooth. Stir in coconut milk and season with salt and pepper.
  5. Final Touches and Serving (5 minutes)
    • Minute 55-60: Reheat the soup if necessary. Taste and adjust seasoning. Serve hot, garnished with fresh cilantro.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic, sauté until onion is translucent.

Stir in curry powder and cook for 1 minute until fragrant.

Add cubed butternut squash to the pot and stir to coat with the spices.

Pour in vegetable broth and bring to a boil.

Reduce heat and simmer for 20 minutes or until squash is tender.

Remove from heat and let cool slightly.

Use a blender or immersion blender to puree the soup until smooth.

Stir in coconut milk and season with salt and pepper.

Reheat if necessary and serve hot, garnished with fresh cilantro.

Serving Tips

  • Crusty Bread: Pair the soup with a slice of warm, crusty bread for a comforting and hearty meal.
  • Rice or Quinoa: Serve the soup over a bed of rice or quinoa to add more substance and texture to the dish.
  • Grilled Cheese Sandwich: Enjoy the soup alongside a classic grilled cheese sandwich for a delightful combination of flavors and textures.
  • Mixed Green Salad: Complement the rich flavors of the soup with a fresh mixed green salad dressed with a light vinaigrette.
  • Roasted Vegetables: Add variety to the meal by serving with a side of roasted vegetables seasoned with herbs and spices.

Storage

Store curried butternut squash soup in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze for up to 3 months.

Reheat gently before serving.

Freezing

To freeze Curried Butternut Squash Soup, let it cool completely.

Then transfer it to airtight containers, leaving space for expansion.

Label and date containers.

Freeze for up to 3 months.

Reheating

When reheating Curried Butternut Squash Soup, gently warm over low heat.

Stir occasionally to prevent sticking.

Avoid boiling to maintain coconut milk’s creamy texture.

Enhance the soup’s flavors.

Final Thoughts

Curried Butternut Squash Soup is a delightful blend of flavors that can be enjoyed as a comforting meal or an elegant starter.

With its rich, creamy texture and aromatic spices, this soup is sure to impress.

Whether you’re cooking for yourself or hosting a dinner party, it’s a dish that delivers both taste and warmth.

Enjoy the perfect balance of spices and creaminess in every spoonful.

Frequently Asked Questions

Can I Substitute Sweet Potatoes for Butternut Squash?

Yes, you can substitute sweet potatoes for butternut squash. Make sure you adjust cooking time, as sweet potatoes may cook faster. They’ll offer a sweeter taste, so consider balancing flavors with additional spices or reduced sweet ingredients.

Is This Soup Suitable for a Vegan Diet?

You’re considering if the soup aligns with a vegan diet. Yes, it does. The ingredients, including olive oil, vegetable broth, and coconut milk, are plant-based. Verify no animal products are in your specific broth brand.

How Can I Make the Soup Spicier?

To make the soup spicier, increase the curry powder to 2 tablespoons and add 1/4 teaspoon cayenne pepper. Incorporate finely chopped fresh chili or red pepper flakes for additional heat. Adjust to your preferred spice level.

What Are Some Good Side Dishes to Serve With This Soup?

Pair this soup with a side of naan or garlic bread for dipping. Add a simple cucumber raita to balance flavors. Consider a quinoa salad with herbs for a revitalizing contrast, enhancing the meal’s nutritional profile.

Can I Use Chicken Broth Instead of Vegetable Broth?

You can substitute chicken broth for vegetable broth. It will alter the flavor profile slightly, adding a richer, savory note. Confirm the chicken broth complements the existing spices. Verify the seasoning balance before serving.

curried butternut squash soup

Curried Butternut Squash Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine Indian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Cutting board
  • 1 Knife
  • 1 Wooden spoon

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 2 clove garlic minced
  • 1 tablespoon curry powder
  • 1 large butternut squash peeled and cubed
  • 4 cup vegetable broth
  • 1 cup coconut milk
  • Salt to taste
  • Pepper to taste
  • Fresh cilantro for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and minced garlic, sauté until onion is translucent.
  • Stir in curry powder and cook for 1 minute until fragrant.
  • Add cubed butternut squash to the pot and stir to coat with the spices.
  • Pour in vegetable broth and bring to a boil.
  • Reduce heat and simmer for 20 minutes or until squash is tender.
  • Remove from heat and let cool slightly.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Stir in coconut milk and season with salt and pepper.
  • Reheat if necessary and serve hot, garnished with fresh cilantro.

Notes

Extra tips: When peeling and cubing the butternut squash, be sure to use a sharp knife to make the process easier and safer. If you prefer a thicker soup, reduce the amount of vegetable broth. Adjust the curry powder according to your taste preference, and consider adding a pinch of cayenne pepper for extra heat. Always taste and adjust seasoning before serving to ensure a balanced flavor.
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