Curried Butternut Squash Soup
Ingredients
- 1 medium butternut squash (peeled and cubed)
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon curry powder
- ½ teaspoon turmeric (optional)
- 2 cups vegetable or chicken broth
- ½ cup coconut milk
- Salt and black pepper (to taste)
- Fresh coriander or parsley (for garnish)
👨🍳 Instructions
1️⃣ Roast the Squash
Preheat your oven to 200°C (400°F).
Toss the squash with olive oil and a pinch of salt.
Roast for 25–30 minutes until soft and slightly golden.
2️⃣ Prepare the Base
Heat a little oil in a pot over medium heat.
Add the chopped onion and cook until soft.
Stir in garlic, curry powder, and turmeric, and cook for about 1 minute.
3️⃣ Make the Soup
Add the roasted squash to the pot.
Pour in the broth and let it simmer for 10 minutes.
Blend everything until smooth using a hand blender.
4️⃣ Add Creaminess
Stir in the coconut milk.
Season with salt and black pepper.
Let it cook for another 2–3 minutes.
🍽️ Serving
Serve hot, garnished with fresh herbs.
You can also drizzle a little extra coconut milk on top for a creamy finish.
