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Curried Butternut Squash Coconut Soup
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large Pot
  • Immersion Blender

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • 4 cups cubed butternut squash
  • 3 cups vegetable broth
  • 1 (14-ounce) can coconut milk
  • Salt and black pepper, to taste
  • Chopped cilantro, for serving
  • Lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until the onion softens.
  • Stir in the curry powder and cook for one minute to release the spices.
  • Add the butternut squash, vegetable broth, and coconut milk. Bring the mixture to a simmer.
  • Cook for 20 minutes until the squash is tender when pierced with a fork.
  • Use an immersion blender to puree the soup until smooth. Season with salt and black pepper.
  • Ladle into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

For a chunkier version, blend only half the soup and leave the rest as is. Leftovers store well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth if needed. Start with less curry powder if you prefer milder heat and add more at the end.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Immersion Blender