Curried Butternut Squash Soup Recipe
There’s nothing quite like a comforting bowl of curried butternut squash soup to warm your heart and soul on a crisp autumn day. This velvety smooth soup, with its delightful blend of spices and creamy texture, is the epitome of cozy season cooking. Not only is this curried butternut squash soup a flavor powerhouse, but it is also effortlessly simple to prepare, making it a must-have recipe in your collection.
I remember the first time I made this soup for my family. It was a chilly Sunday afternoon, and we had just picked up a fresh butternut squash from the local farmer’s market. As the soup simmered on the stove, the fragrant aroma filled our kitchen, instantly creating a warm atmosphere. My family fell in love with it at first sip, and it has since become a beloved tradition during our autumn gatherings.
Why You’ll Love This Recipe
This curried butternut squash soup is not only a feast for the palate but also incredibly versatile. It’s perfect for a weeknight dinner or a festive appetizer during the holidays. The harmonious blend of curry powder, ginger, and coconut milk creates a luscious, complex flavor profile that is both exotic and comforting. Plus, the recipe is straightforward and requires minimal prep, making it an ideal choice for even the busiest of cooks.
Ingredients Notes
Every ingredient in this recipe is carefully chosen to deliver maximum flavor. The star, butternut squash, should be firm with a matte surface, indicating freshness. You can substitute canned coconut milk with a lighter version if you prefer. For an added punch, consider using freshly grated ginger instead of powdered. All these ingredients are typically available in most grocery stores year-round.
Recipe Steps
Step 1
Begin by peeling, seeding, and chopping the butternut squash into one-inch cubes. This ensures it cooks evenly and blends smoothly.
Step 2
In a large pot, heat a tablespoon of olive oil over medium heat. Add diced onions and minced garlic, sautéing until they become translucent and aromatic.
Step 3
Sprinkle in the curry powder and ginger, stirring for about a minute to toast the spices. This intensifies their flavor, creating a robust foundation.
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Step 4
Add the squash cubes and pour in the vegetable stock. Bring to a boil, then reduce to a simmer. Cover and let it cook until the squash is tender, approximately 20 minutes.
Step 5
Stir in the coconut milk, blending the soup until it achieves a silky consistency. Adjust seasoning with salt and pepper to taste.
Storage Options
Let the soup cool to room temperature before storing. Transfer leftovers into an airtight container and refrigerate for up to 4 days. For longer preservation, freeze individual portions for up to 3 months. Gently reheat on the stovetop or microwave, stirring occasionally to maintain the creamy texture.
Variations & Substitutions
For a vegan twist, use vegetable broth and exclude any dairy garnishes. Add a touch of red chili flakes for spiciness or a spoonful of maple syrup for sweetness. You can also incorporate roasted bell peppers or carrots to enhance the flavor profile.
Serving Suggestions
This soup is a quintessential starter or a main course when paired with crusty bread. Serve it at your next dinner party as an elegant appetizer or alongside a fresh green salad for a satisfying lunch.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup stores exceptionally well. Prepare it a day or two in advance and store it in the refrigerator. The flavors meld and deepen over time, enhancing the taste. Simply reheat before serving.
What can I use to garnish the soup?
This soup shines with simple garnishes like chopped cilantro or a dollop of yogurt. For a bit of texture, top with roasted pumpkin seeds or crispy shallots. These toppings add a pleasing crunch to each spoonful.
Is there a way to make it spicier?
Yes, you can increase the heat level by adding more curry powder or a pinch of cayenne pepper. Do a taste test as you go along to ensure the spice level matches your preference without overpowering the soup’s rich flavors.
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Curried Butternut Squash Soup Recipe
Ingredients
Main Ingredients
- 2 cups butternut squash, peeled and cubed approximately one medium squash
- 1 tablespoon olive oil extra virgin
- 1 teaspoon curry powder
- 3.5 cups vegetable broth low-sodium recommended
- 1 cup coconut milk full-fat
- 1 medium onion, chopped
- 2 cloves garlic, minced
Instructions
Preparation Steps
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the curry powder and cook for another minute to release its aroma.
- Stir in the butternut squash cubes, and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the squash is tender.
- Using a blender, puree the soup until smooth. Return the soup to the pot and stir in the coconut milk. Heat through, but do not boil. Adjust seasoning with salt as needed.
Notes
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