Curried Butternut Squash Soup Recipe

Name: Curried Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Coconut Oil; 1 whole Onion, Roughly Chopped; 3 cloves Garlic, Roughly Chopped; 1/2 whole Red Chili, Roughly Chopped; 1 whole Butternut Squash, Peeled And Cubed; 3 teaspoons Curry Powder; 1 teaspoon Salt; 1 teaspoon Black Pepper; 1/2 teaspoons Nutmeg; 1/4 cups Fresh Coriander (Cilantro), Roughly Chopped; 400 milliliters Coconut Milk; 500 milliliters Vegetable Stock

Servings: persons

1 Tablespoon Coconut Oil
1 whole Onion, Roughly Chopped
3 cloves Garlic, Roughly Chopped
1/2 whole Red Chili, Roughly Chopped
1 whole Butternut Squash, Peeled And Cubed
3 teaspoons Curry Powder
1 teaspoon Salt
1 teaspoon Black Pepper
1/2 teaspoons Nutmeg
1/4 cups Fresh Coriander (Cilantro), Roughly Chopped
400 milliliters Coconut Milk
500 milliliters Vegetable Stock

1
Begin by placing a large soup pan on a medium-high heat and adding coconut oil. When hot, throw in onions and cook for around 3 minutes, stirring regularly to stop them sticking. Follow with garlic and chili and cook for another 3 minutes.
2
Add butternut squash, curry powder, salt, pepper, nutmeg and coriander. Stir well to ensure the vegetables are coated with spices and seasoning.
3
Lower heat and add coconut milk and vegetable stock. Give it a quick stir and then leave for around 15 minutes, until squash is softened and you can easily slip a butter knife through it.
4
If you're toasting the squash seeds for garnish, this would be a good time to put your oven to 180 Celsius/350 Fahrenheit. Once it's hot, put the seed on a baking tray and into the oven for around 15 minutes, or until the start popping.
5
Now, Get out your soup blender and get blending until your soup is a smooth consistency. Give it a quick taste and adjust your seasoning accordingly, then leave it for 5 minutes more.
6
Serve with a garnish of your choice and you're done!

294

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 12 ingredients. The key ingredients include: 1 Tablespoon Coconut Oil, 1 whole Onion, Roughly Chopped, 3 cloves Garlic, Roughly Chopped, 1/2 whole Red Chili, Roughly Chopped, and more.

Yes, Curried Butternut Squash Soup 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.

Curried Butternut Squash Soup

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