Butternut Squash Soup with Coconut Milk
Equipment
- 1 Large pot
- 1 Blender
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground ginger
- 1 teaspoon curry powder
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, and sauté until the onion is translucent.
- Stir in ground ginger and curry powder, cooking for 1 minute until fragrant.
- Add cubed butternut squash and vegetable broth to the pot, bringing the mixture to a boil.
- Reduce heat and simmer for about 30 minutes, or until the squash is tender.
- Remove the pot from heat and let it cool slightly before blending.
- Carefully blend the soup in batches until smooth, returning it to the pot.
- Stir in the coconut milk and season with salt and pepper to taste.
- Simmer for an additional 5 minutes to heat through.
- Ladle the soup into bowls and garnish with fresh cilantro before serving.
Notes
When cooking Butternut Squash Soup with Coconut Milk, ensure that you allow the soup to cool slightly before blending to prevent any hot splashes. For a richer flavor, consider roasting the butternut squash before adding it to the pot. This will enhance the sweetness and depth of the dish. Also, adjusting the amount of curry powder can customize the level of spice to your preference.
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