Curried Squash Soup
Warm up your soul with this velvety, flavor-packed Curried Squash Soup, a perfect blend of cozy and exotic. Roasted butternut squash forms the creamy base, enhanced by the aromatic trio of curry powder, cumin, and coriander. A touch of fresh ginger and garlic adds a zing, while rich coconut milk and a splash of lime juice create a harmonious balance of sweetness and tang. This gluten-free and vegan-friendly soup is wonderfully topped with fresh cilantro and crunchy toasted pumpkin seeds for added texture and flair. Ideal as a comforting main or starter, this one-pot recipe is a breeze to prepare in under an hour, making it an easy yet impressive dish for weeknights or gatherings.
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Recipe Information
Ingredients
- 1 butternut squash (medium-sized, peeled, seeded, and cubed)
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 3 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk (full-fat)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lime juice (freshly squeezed)
- 2 tablespoons cilantro (chopped, for garnish)
- 2 tablespoons pumpkin seeds (toasted, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Spread the cubed butternut squash on the baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat, then roast in the oven for 25-30 minutes, or until the squash is tender and slightly caramelized. Set aside.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic, grated ginger, curry powder, ground cumin, and ground coriander. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
Add the roasted squash to the pot along with the vegetable broth. Stir well, bring to a boil, then reduce the heat to low and simmer for 10 minutes to let the flavors meld together.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender to puree, then return to the pot.
Stir in the coconut milk, salt, black pepper, and lime juice. Taste and adjust seasonings if needed.
Simmer the soup for an additional 5 minutes to heat through, but do not let it boil.
Serve the curried squash soup warm, garnished with chopped cilantro and toasted pumpkin seeds for added texture and flavor.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4842 mg | 211% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 25.9 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3195 mg | 68% | |
*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.
