Curried Butternut Squash Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 3 garlic cloves (minced)
• 1- inch fresh ginger (peeled and grated)
• 1 tablespoon curry powder
• ½ teaspoon ground cumin
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 8 cups butternut squash (1 large, peeled, seeded, and cubed)
• 2 cups vegetable broth
• 1 can coconut milk (divided)

Steps

1. 1

   Heat oil in a large pot over medium heat. Add onion and cook until softened, 3-4 minutes. Add garlic and ginger and cook until fragrant, 1 more minute.

2. 2

   Stir in curry powder and cumin and toast for 30 seconds until aromatic.

3. 3

   Add the salt, pepper, squash, broth, and most of the coconut milk, reserving about ¼ cup for garnishing, if desired, and stir to combine. Bring to a boil, then reduce to a simmer. Cook 20–25 minutes until squash is tender.

4. 4

   Blend the soup with an immersion blender until smooth or in batches in a blender.

5. 5

   Serve in bowls with a drizzle of the reserved coconut milk.