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Curried Butternut Squash Soup
Created by: Howcan Team
Ingredients
- 1 large butternut squash, peeled, seeded, and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
- Stir in 1 tablespoon of curry powder and cook for an additional 2 minutes to toast the spices.
- Add the cubed butternut squash and 4 cups of vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Stir in 1 cup of coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.
- Serve hot and enjoy!
Curried Butternut Squash Soup has a rich history dating back to the Indian subcontinent, where the use of curry spices in cooking is a time-honored tradition. This velvety soup gained popularity in Western cuisine as a fusion of Indian and European flavors. Chefs like Jamie Oliver and Ina Garten have popularized their own versions of this dish, adding their unique twists to the traditional recipe. The best versions of this soup can be found in upscale restaurants and bistros known for their innovative takes on classic dishes. The key to a perfect Curried Butternut Squash Soup lies in the balance of sweet butternut squash and aromatic curry spices, creating a harmonious blend of flavors. Whether it's served as a starter or a main course, this soup is a comforting and satisfying dish that continues to captivate food enthusiasts worldwide.
60 min
6
180 calories
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