Curried Butternut Soup
Warm up with a bowl of this velvety Curried Butternut Soup, a perfect blend of earthy roasted butternut squash and aromatic spices like curry powder, turmeric, and cumin. This gluten-free, dairy-free recipe combines creamy coconut milk with a vibrant medley of ginger, garlic, and onions, creating a rich, flavorful dish that's as comforting as it is nutritious. With just 20 minutes of prep and simple roasting and blending techniques, this soup is easy to make, yet tastes restaurant-worthy. Serve it with a sprinkle of fresh cilantro for a fresh, herbaceous finish, and enjoy it as a cozy lunch or an elegant starter. Perfect for fall evenings, this soup is a delicious way to elevate seasonal ingredients while staying healthy.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 1 medium yellow onion
- 3 garlic cloves
- 1 tablespoon (grated) ginger
- 2 tablespoons olive oil
- 2 teaspoons ground curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 4 cups vegetable stock
- 1 cup coconut milk
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 cup (chopped, for garnish) fresh cilantro
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Place it cut-side down on a baking sheet lined with parchment paper, and roast for 30-40 minutes, until the flesh is tender when pierced with a fork.
While the squash roasts, peel and dice the onion, mince the garlic, and grate the ginger.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
Add the garlic, ginger, curry powder, turmeric, and cumin to the pot. Stir well and cook for 1 minute to release the spices' aroma.
When the squash is roasted and cool enough to handle, scoop the flesh out of the skin and add it to the pot along with the vegetable stock.
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10 minutes, stirring occasionally.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, blend the soup in batches in a countertop blender.
Stir in the coconut milk, salt, and black pepper. Simmer for an additional 5 minutes until the flavors have melded together.
Taste the soup and adjust the seasoning as needed.
Serve hot, garnished with chopped fresh cilantro.
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4690 mg | 204% | |
| Total Carbohydrate | 194.4 g | 71% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 53.6 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 603 mg | 46% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4866 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
