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Curried Butternut Squash Soup
Ingredients
Scale
- 1 large butternut squash, halved and seeds removed
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 tablespoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
- 4 cups vegetable broth
- Salt and pepper, to taste
- Olive oil, for roasting and sautéing
Instructions
- Roast the Squash
Preheat the oven to 400°F (200°C). Drizzle the butternut squash halves with olive oil and place them cut side down on a baking sheet. Roast for 30-40 minutes, or until tender. Remove from the oven, let cool slightly, and scoop out the flesh. - Sauté the Aromatics
In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the garlic, curry powder, cumin, turmeric, and ginger. Cook for 1-2 minutes, stirring frequently, until fragrant. - Add Squash and Broth
Add the roasted squash flesh to the pot, stirring to combine with the spices. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15-20 minutes. - Blend the Soup
Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. - Season and Serve
Season with salt and pepper to taste. Serve hot, garnished with fresh herbs or a swirl of coconut milk if desired.
Enjoy your cozy and flavorful soup!