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Roasted Butternut Squash soup in bowls with a iron cast pot

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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Servings: 0
Course: Side Dish, Soup
Cuisine: Indian
Ingredients Method

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

Method
 

  1. Preheat the oven to 400°F.
  2. 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.
  3. Spread the squash in a thin layer on a baking sheet and roast for 25 minutes until tender and lightly browned.
  4. In a Dutch oven, sauté the onion and garlic over medium heat until soft and translucent.
  5. Add the roasted squash, vegetable broth, coconut milk, and honey to the pot and boil.
  6. Reduce the heat and let simmer for 10-15 minutes.
  7. Using an immersion blender, puree the soup until smooth.
  8. Stir in lime juice and season with additional salt and pepper to taste.
  9. Garnish with chopped cilantro and serve hot.
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