Are you craving a warm, comforting, and incredibly flavorful meal that's also good for you? Then look no further! This creamy curry butternut squash soup is the perfect answer. It's surprisingly easy to make, bursting with autumnal flavors, and a fantastic example of healthy homemade cooking. Perfect for a quick weeknight dinner or a sophisticated starter, this recipe will quickly become a favorite in your repertoire of delicious dishes. Let's get cooking!
Ingredients:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon curry powder (adjust to your spice preference)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 can (13.5 ounces) full-fat coconut milk
- Salt and pepper to taste
- Fresh cilantro or coconut flakes for garnish (optional)
Instructions:
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, curry powder, ginger, turmeric, and cayenne pepper (if using) and cook for another minute, until fragrant. This step builds the base flavor of your soup, so don't rush it!
Step 2: Add the Butternut Squash and Broth
Add the cubed butternut squash to the pot and stir to coat with the spices. Pour in the vegetable broth, ensuring the squash is mostly submerged. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the squash is tender.
Step 3: Blend the Soup
Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Add the coconut milk and blend until completely smooth and creamy. If using a regular blender, work in batches and vent the lid to prevent pressure build-up.
Step 4: Season and Serve
Return the soup to the pot (if using a regular blender) and heat through gently. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro or coconut flakes, if desired.
Cooking Tips for the Best Curry Butternut Squash Soup:
- Roasting the squash: For a deeper, sweeter flavor, roast the butternut squash cubes in the oven at 400°F (200°C) for 20-25 minutes before adding them to the pot.
- Spice it up: Adjust the amount of curry powder and cayenne pepper to your liking. Feel free to experiment with other spices like cumin or coriander.
- Make it vegan: This recipe is naturally vegan, but ensure your broth is also vegetable-based.
- Thicken the soup: If you prefer a thicker soup, simmer it uncovered for a few minutes after blending to reduce the liquid.
- Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations:
- Apple Curry Butternut Squash Soup: Add 1 diced apple along with the onion for a hint of sweetness.
- Lentil Curry Butternut Squash Soup: Stir in 1 cup of red lentils during the last 15 minutes of simmering for added protein and heartiness.
- Spicy Curry Butternut Squash Soup: Increase the cayenne pepper or add a pinch of chili flakes for a fiery kick.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Fat: 15-20g
- Protein: 5-7g
- Carbohydrates: 30-35g
- Fiber: 5-7g
This easy recipe provides a healthy and delicious meal packed with vitamins and flavor. Enjoy this comforting and flavorful curry butternut squash soup! It's a simple yet impressive dish perfect for any occasion.