Curried Butternut Squash Soup
This creamy curried butternut squash soup with curry powder and coconut milk is delicious, nourishing, and guaranteed to warm you up on cold days. Plus, it's ready in just 30 minutes!
Servings: 6 servings
Calories: 139kcal
Ingredients
- ½ medium yellow onion
- 2 garlic cloves minced
- 2 tablespoons minced ginger
- 1 tablespoon oil
- 6 cups frozen, steamed, or roasted cubed butternut squash
- ½ cup full-fat coconut milk
- 4 cups vegetable broth
- 1 tablespoon curry powder
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- In a large pot over medium-high heat, sauté the onion, garlic, ginger, and optional jalapeño in the oil (or water) for 3–5 minutes, or until the onion is tender and translucent.
- Add the butternut squash, coconut milk, water and bouillon (or broth), curry powder, and cayenne pepper. Mix well.
- Bring to a simmer, cover, and cook for 20 minutes.
- Taste and season with salt and pepper as desired.
- Serve warm.
Notes
- For more flavor depth: Optionally temper the curry powder and cayenne in the last 2 minutes of step 1 to bring out their flavor. Also, roast the butternut squash (instead of steaming/boiling) for caramelized depth.
- To adjust texture: Leave the curried butternut soup chunky or blend it to your desired consistency.
- For a thicker/thinner soup: Adjust the amount of broth/coconut milk.
Nutrition
Calories: 139kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 643mg | Potassium: 578mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15261IU | Vitamin C: 31mg | Calcium: 80mg | Iron: 2mg
