Spiced Butternut Squash Soup
Make spiced butternut squash soup with coconut milk, ginger, curry powder, and toasted seeds for a smooth, warming bowl in about 30 minutes.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 butternut squash peeled and cut into 1-inch cubes; reserve seeds
- 1 tsp oil coconut or neutral oil
- 2 large shallots or 1 white onion, chopped
- 2 cloves garlic crushed
- 2 tsp fresh ginger grated
- 1/2 tbsp mild curry powder
- 400 ml coconut milk
- 200 ml vegetable stock
- 1 tbsp crème fraîche or extra coconut milk for vegan soup
- 1 pinch chilli flakes and parsley, to serve
Instructions
Instructions
- Peel the squash and cut it into evenly sized 1-inch cubes. Rinse and reserve the seeds.
- Heat the oil in a large saucepan. Cook the shallots for 2 to 3 minutes until softened. Add the garlic, ginger, and curry powder; cook for 1 to 2 minutes, stirring.
- Add the squash, coconut milk, and stock. Bring to a boil, then simmer for 15 to 20 minutes until the squash is tender. Meanwhile rinse and dry the seeds, then toast them in a dry skillet for about 2 minutes, turning constantly.
- Remove the soup from the heat. Blend with an immersion blender, or transfer carefully to a blender in batches, until smooth.
- Serve with toasted seeds, a swirl of crème fraîche or coconut milk, chilli flakes, and parsley.
Notes
Model-authored fallback: quantities and method were normalized from the source Recipe JSON-LD for a coherent four-serving recipe.