Description
A creamy and flavorful soup made with butternut squash and aromatic spices.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in curry powder, cumin, and turmeric, cook for 1 minute.
- Add butternut squash and vegetable broth, bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes or until squash is tender.
- Blend soup until smooth using an immersion blender.
- Stir in coconut milk, season with salt and pepper.
- Simmer for 5 more minutes, then serve.
Notes
- Use full-fat coconut milk for a creamier texture.
- Adjust spices to taste.
- Garnish with cilantro or roasted pumpkin seeds.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg