Introduction: Embark on a culinary adventure with our Velvety Butternut Squash and Coconut Curry Soup. This aromatic and creamy soup is a symphony of flavors, marrying the natural sweetness of butternut squash with the exotic touch of coconut and warm curry spices. As you savor each spoonful, you’ll be transported to a world of comfort and sophistication. Join us in the kitchen to create a soup that’s not only a feast for the palate but also a celebration of the rich and diverse tapestry of ingredients.
- 1 medium-sized butternut squash, peeled, seeded, and diced
- 1 can (14 oz/400ml) coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic, curry powder, and ground turmeric. Sauté for an additional minute until fragrant.
- Add diced butternut squash to the pot and stir to coat with the aromatic spices.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer until the butternut squash is tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches.
- Stir in the coconut milk, letting the soup simmer for an additional 5-10 minutes.
- Season with salt and pepper to taste.
- Ladle the velvety butternut squash and coconut curry soup into bowls.
- Garnish with fresh cilantro and serve hot.
- Enjoy this indulgent and exotic soup that brings together the warmth of curry and the creamy richness of coconut for a truly satisfying experience.