Curried Butternut Squash Soup Recipe

Try this curried butternut squash soup recipe if you're looking for a warm and comforting soup with a little kick. It's perfect for a cozy night in or to serve as an appetizer for your next dinner party.

The origin of curried butternut squash soup can be traced back to the cuisine of the Indian subcontinent, where curries have been a staple for centuries. Butternut squash, native to the Americas, was likely introduced to the Indian subcontinent during the colonial era and was quickly adopted into local cuisine.

As the dish evolved, spices like ginger, turmeric, and cumin were added to create a flavorful and aromatic soup. Eventually, the dish made its way to the Western world, where it became a famous vegetarian and vegan dish due to its rich flavor and creamy texture.

Today, curried butternut squash soup is enjoyed worldwide and can be found in many restaurants and households. Its origins in Indian cuisine have given it a rich and complex flavor profile, making it a comforting and satisfying dish for any occasion.

Curried Butternut Squash Soup

Our Curried Butternut Squash Soup recipe is a flavorful twist on the classic soup, featuring simple ingredients and easy preparation. Perfect for a cozy dinner or special occasion.

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Course: Side Dish, Soup

Cuisine: Indian

Keyword: butternut, curried, indian, soup, squash

Ingredients

• 1 large butternut squash peeled, seeded, and cubbed
• 2 tbsp olive oil
• 1 tsp curry powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp salt
• ¼ tsp black pepper
• 1 onion diced
• 4 garlic cloves minced
• 4 cups vegetable broth
• 1 can coconut milk
• 1 tbsp honey
• 2 tbsps lime juice
• Cilantro chopped, for garnish

Instructions

• Preheat the oven to 400°F.
• In a large bowl, mix together the butternut squash, olive oil, curry powder, cinnamon, cumin, coriander, salt, and black pepper until the squash is evenly coated.
• Spread the squash in a thin layer on a baking sheet and roast for 25 minutes until tender and lightly browned.
• In a Dutch oven, sauté the onion and garlic over medium heat until soft and translucent.
• Add the roasted squash, vegetable broth, coconut milk, and honey to the pot and boil.
• Reduce the heat and let simmer for 10-15 minutes.
• Using an immersion blender, puree the soup until smooth.
• Stir in lime juice and season with additional salt and pepper to taste.
• Garnish with chopped cilantro and serve hot.

Tips:

• Add more curry powder or a pinch of cayenne pepper for a spicier soup.
• If you don't occupy an immersion blender, you can quickly blend the soup in batches in a regular blender. Just let it cool slightly before blending, and be careful not to overfill the blender.
• This tasty soup can be made ahead of time and reheated on the stove for later consumption.

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