Butternut Squash Soup With Coconut Milk And Curry Recipe

Name: Butternut Squash Soup With Coconut Milk And Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, diced (1/2 cup); 1 clove garlic, minced; olive oil; 1 1/2 cups water or 1 1/2 cups vegetable broth; 2 cups butternut squash, baked until soft and scooped out of the skin; 1 teaspoon curry powder; 1/2 teaspoon powdered ginger; 1 dash cinnamon; 1/2 cup coconut milk (or more to taste); salt and pepper

Servings: persons

1 small onion, diced (1/2 cup)
1 clove garlic, minced
olive oil
1 1/2 cups water or 1 1/2 cups vegetable broth
2 cups butternut squash, baked until soft and scooped out of the skin
1 teaspoon curry powder
1/2 teaspoon powdered ginger
1 dash cinnamon
1/2 cup coconut milk (or more to taste)
salt and pepper

1
In a medium sized pot over medium heat, add a glug of olive oil.
2
Add the onions and garlic andcook, stirring every so often until they are translucent.
3
Pour in the water or broth and bring to a gentle simmer. Add the squash and stir, mashing the squash a bit to combine it with the broth.
4
Let simmer for about 10 minutes. Remove from heat, add spices and puree until smooth.
5
Return to the pot and add coconut milk, stirring to combine. Bring the soup back to a simmer for a few minutes. Add salt and pepper to taste.

907

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small onion, diced (1/2 cup), 1 clove garlic, minced, olive oil, 1 1/2 cups water or 1 1/2 cups vegetable broth, and more.

Yes, Butternut Squash Soup With Coconut Milk And Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup With Coconut Milk And Curry

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