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Curried Butternut Squash Soup

This comforting and flavorful Curried Butternut Squash Soup combines the natural sweetness of butternut squash with warm curry spices, coconut milk, and a hint of lime. It's perfect as a starter or a light meal, packed with nutrition and warmth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Indian-inspired
Servings 4 People
Calories 180 kcal

Equipment

  • 1 large pot
  • 1 blender or immersion blender
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 wooden spoon
  • 1 ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • 1/4 teaspoon cayenne pepper (optional) Adjust to taste.
  • 1 medium butternut squash, peeled, seeded, and cubed About 2 pounds.
  • 4 cups vegetable or chicken broth
  • 1 can coconut milk (13.5 ounces)
  • Salt and pepper, to taste
  • 1 Juice of lime
  • Fresh cilantro, for garnish (optional)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent.
  • Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
  • Add the ground cumin, ground coriander, curry powder, and cayenne pepper (if using) to the pot, stirring constantly for about 1 minute to toast the spices.
  • Add the cubed butternut squash to the pot, followed by the broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the squash is tender.
  • Remove the pot from heat and let it cool slightly. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.
  • Stir in the coconut milk and lime juice. Season with salt and pepper to taste. Heat the soup gently over low heat until warmed through.
  • Serve hot, garnished with fresh cilantro if desired.

Notes

For added flavor, you can roast the butternut squash in the oven before adding it to the soup.
Feel free to adjust the spice levels according to your taste by adding more or less cayenne pepper.
This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat before serving.