Curried Butternut Squash Soup
A twist on the classic recipe, this recipe uses curry powder, garam masala and ginger to elevate the humble butternut squash into something truly unique and delectable.
Ingredients
- 1 medium butternut squash, peeled and roughly cubed about 3-4 cups
- 2-3 medium carrots, peeled and roughly chopped
- 2-3 stalks celery, roughly chopped
- 1 medium onion, roughly chopped
- 2-3 cloves garlic, peeled
- 1 tablespoon olive oil
- 2 teaspoon curry powder
- 1 teaspoon Garam Masala
- ½ teaspoon ground ginger
- 1 teaspoon salt
- 5-6 cups vegetable or chicken broth
- ½ cup coconut milk full fat recommended
- 1 lime
- salt and pepper to taste
- chopped cilantro for serving
Instructions
- Heat 1 tablespoon of olive oil in a Dutch oven or pot with a lid over medium to medium-high heat.
- Add in butternut squash, carrots, celery and onion and sautee for around 5 minutes.
- Add in garlic, spices and salt and cook for anoth 3-5 minutes until onions are soft and garlic and spices are fragrant.
- Stream in broth, scraping up any delicious brown bits on the bottom of the pot.
- Bring to a boil. Then turn heat down to low and cover and simmer for around 15 minutes until vegetables are soft.
- Turn off the heat and remove the pot from the stove. Use an immersion blender to blend until smooth. *Note* If you don't have an immersion blender you can very carefully pour the mixture into a stand blender and blend until smooth.
- Add in ½ cup of coconut milk and the juice of 1 lime. Stir to combine.
- Taste the soup and add additional salt & pepper to your preference. Serve with a drizzle of coconut milk and chopped cilantro. Enjoy!
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