Roasted Butternut Squash Soup With Ginger And Curry Recipe

Name: Roasted Butternut Squash Soup With Ginger And Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Butternut Squash (large); 2 whole Red Onions (large); 1 clove Garlic, Large; 3-1/2 cups Vegetable Broth, Divided; 1 cup Coconut Milk; 1 cup Heavy Cream; 2 teaspoons Curry Powder; 1/2 teaspoons Coriander; Salt And Pepper, to taste; 1 piece Fresh Ginger (approximately 1-inch Long), Finely Grated

Servings: persons

2 whole Butternut Squash (large)
2 whole Red Onions (large)
1 clove Garlic, Large
3-1/2 cups Vegetable Broth, Divided
1 cup Coconut Milk
1 cup Heavy Cream
2 teaspoons Curry Powder
1/2 teaspoons Coriander
Salt And Pepper, to taste
1 piece Fresh Ginger (approximately 1-inch Long), Finely Grated

1
Preheat oven to 350 degrees. Cut squash in half and remove seeds. Place, cut side down, on a baking sheet covered in aluminum foil. Peel onions and cut into quarters; add them to the baking sheet. Cut the top off the garlic clove and place on sheet with the onions and squash. Brush vegetables with olive oil if you'd like.
2
Roast vegetables for approximately an hour until squash is tender.
3
While vegetables are roasting, measure out the rest of the ingredients (minus 1 cup of vegetable broth) into a soup pot and whisk together. With a hand grater, finely grate fresh ginger into the coconut milk mixture. More ginger may be added for a spicier soup.
4
When vegetables are finished roasting, scoop squash meat into a food processor or blender along with the onions. Push garlic meat out of the peel and into the processor/blender. Blend vegetables until smooth.
5
Add vegetable puree to coconut milk mixture (using final cup of vegetable broth to help remove puree from the container) and whisk together over medium or medium-high heat until simmering. Simmer for 5 to 10 minutes, then add salt and pepper to taste.
6
Serve hot and enjoy! It goes wonderfully with corn bread and sour cream garnish!

647

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: 2 whole Butternut Squash (large), 2 whole Red Onions (large), 1 clove Garlic, Large, 3-1/2 cups Vegetable Broth, Divided, and more.

Yes, Roasted Butternut Squash Soup With Ginger 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.

Roasted Butternut Squash Soup With Ginger And Curry

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