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.
- 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 tbsp olive oil
- 2 tsp curry powder
- 1 tsp Garam Masala
- ½ tsp ground ginger
- 1 tsp 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
Heat 1 tbsp 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!