Curried Butternut Squash Soup
Warm, fragrant, and irresistibly creamy, this Curried Butternut Squash Soup is the ultimate comfort food with a flavorful twist. Roasted butternut squash blends seamlessly with aromatic spices like curry powder, cumin, and fresh ginger, creating a velvety soup that's rich and satisfying. A splash of coconut milk adds a luscious creaminess, while optional garnishes such as cilantro, pumpkin seeds, or coconut cream elevate the presentation and flavor. Perfect as a cozy fall dinner or an elegant starter, this vegan-friendly soup comes together in just under an hour, making it both simple and impressive. Whether you're seeking a nourishing meal or a stunning dish to share, this curried soup is guaranteed to delight your taste buds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large (about 2 lbs) butternut squash
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 tablespoon fresh ginger
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- optional garnishes: cilantro, pumpkin seeds, or coconut cream
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the flesh with 1 tablespoon of olive oil and place it cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes or until the squash is tender and can be easily pierced with a fork.
While the squash is roasting, chop the onion, mince the garlic cloves, and grate the fresh ginger.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until soft and translucent.
Add the garlic, ginger, curry powder, and cumin to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant.
Once the squash is done roasting, allow it to cool slightly, then scoop out the flesh and discard the skin.
Add the roasted squash, vegetable broth, kosher salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a countertop blender, working in batches if necessary, and then return it to the pot.
Stir in the coconut milk and heat through for 2-3 minutes without bringing the soup to a boil.
Taste and adjust seasoning as needed. Serve hot, garnished with cilantro, pumpkin seeds, or a drizzle of coconut cream if desired.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5974 mg | 260% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 53.5 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4776 mg | 102% | |
*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.
