Description
A creamy and flavorful soup made with butternut squash, coconut milk, and aromatic spices, perfect for a cozy meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Stir in curry powder and cook for another minute.
- Add cubed butternut squash and vegetable broth, bring to a boil.
- Reduce heat and simmer until squash is tender, about 20 minutes.
- Blend the soup until smooth, then stir in coconut milk.
- Season with salt and pepper to taste, and serve hot.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Garnish with fresh cilantro or a swirl of coconut milk before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg