Coconut Curry Butternut Squash Soup
Warm up your guests with a creamy, aromatic coconut curry butternut squash soup. The blend of spices and coconut milk creates a velvety, flavorful soup that is both comforting and exotic.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
1 tbsp ginger, grated
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 medium butternut squash, peeled and diced (about 4 cups)
4 cups vegetable broth
1 can (14 oz) coconut milk
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro, for garnish
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion, garlic, and grated ginger. Sauté until the onion is translucent, about 5 minutes.
3. Stir in curry powder, cumin, coriander, and cayenne pepper. Cook for 1 minute until fragrant.
4. Add diced butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until squash is tender.
5. Remove pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully blend it in batches in a countertop blender.
6. Return the soup to the pot, stir in coconut milk, and reheat gently over low heat. Do not boil.
7. Season with salt, pepper, and lime juice to taste.
8. Serve hot, garnished with fresh cilantro.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently in a pot over medium-low heat, stirring occasionally, until heated through. Do not boil.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
