Curried Butternut Squash Soup
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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