A delightful blend of sweet butternut squash and vibrant spices. The soup begins with sautéed onions, garlic, and ginger, creating a fragrant base that perfectly complements the creamy squash. Infused with aromatic curry powder and enriched with coconut milk, each spoonful is a warm embrace on chilly days. This recipe is not only easy to prepare but also packed with nutrients, making it a wholesome choice for lunch or dinner. Serve it hot, garnished with fresh herbs or a swirl of coconut cream, and experience the delightful balance of warmth and flavor in every bowl. Perfect for cozy gatherings or a quiet evening at home!
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“Easy vibrant Curried Squash Soup: A Taste of Fall in Every Spoon"”
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This curried squash soup is a comforting blend of creamy butternut squash, aromatic spices, and rich coconut milk. Perfect for chilly days, the recipe combines sautéed onions, garlic, and ginger with curry powder and vegetable broth to create a warm, flavorful base. Simply blend until smooth for a velvety texture, and garnish with fresh herbs or a drizzle of coconut cream for an extra touch. Easy to make and utterly delicious, this soup is not only a treat for your taste buds but also a nutritious addition to any meal. Enjoy it as a starter or a main dish, and savor the warmth of autumn in every bowl!
Equipment
Large Pot or Dutch Oven: For sautéing and simmering the soup.
Cutting Board: For chopping vegetables.
Chef’s Knife: For slicing the squash and other ingredients.
Wooden Spoon or Spatula: For stirring the soup.
Measuring Cups and Spoons: For accurate ingredient measurements.
Immersion Blender or Stand Blender: For blending the soup until smooth.
Ladle: For serving the soup.
Bowls: For serving individual portions.
Optional:
Peeler: For peeling the squash.
Can Opener: If using canned coconut milk or broth
Ingredients
6 cups peeled, chunked butternut squash 1.5 L
3/4 cup chopped onion 175 mL
2 tbsp. chopped fresh cilantro 30 mL
1 garlic clove, crushed 1
2 cups chicken stock 500 mL
1/2 tsp. salt 2 mL
1 tbsp. fresh lemon juice 15 mL
1/2 tsp. cumin 2 mL
1/2 tsp. curry powder 2 mL
1/2 tsp. pepper 2 mL
1/2 cup cream 125 mL
Instructions
1
Boiling
In a large saucepan, bring all of the ingredients, except the cream, to a boil. Simmer until the vegetables are very tender, about 30 minutes. Remove from the heat and puree until smooth.
2
Adding the Cream
Add the cream and reheat, but do not boil. Taste and adjust seasonings.