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Cozy Curried Butternut Squash Soup: Easy 30-Minute Starter

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A warm, aromatic butternut squash soup with curry and coconut milk that comes together in just 30 minutes. Perfect for impressing guests at a dinner party without spending all day in the kitchen.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs / 1.4 kg), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder (mild Madras blend recommended)
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper (optional)
  • 4 cups (960 ml) low-sodium vegetable broth
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 tablespoon maple syrup
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ¼ cup toasted pumpkin seeds (pepitas) for garnish
  • 2 tablespoons fresh cilantro, chopped, for garnish
  • A swirl of coconut milk or plain yogurt for garnish
  • A drizzle of chili oil for garnish

Instructions

  1. Prep the squash (5 minutes): Using a sharp vegetable peeler, remove the tough skin from the butternut squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes. You should have about 5-6 cups of cubed squash.
  2. Sauté the aromatics (8 minutes): Place a large soup pot over medium heat and add the olive oil. Once it shimmers, add the chopped onion and cook for 4-5 minutes, stirring occasionally, until translucent and soft. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
  3. Bloom the spices (1 minute): Add the curry powder, cumin, and cayenne pepper (if using) to the pot. Stir constantly for about 30-60 seconds until the spices become very aromatic and slightly darker in color. Be careful not to burn them.
  4. Add the squash and liquid (5 minutes): Add the cubed butternut squash to the pot and stir to coat it in the spiced onion mixture. Pour in the vegetable broth and add the salt and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and let simmer for 15-20 minutes until the squash is easily pierced with a fork.
  5. Blend until smooth (3 minutes): Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. If using a countertop blender, let the soup cool for about 10 minutes, then blend in batches, removing the center cap from the lid and covering with a kitchen towel to let steam escape.
  6. Finish with coconut milk (2 minutes): Return the blended soup to the pot (if using a countertop blender) and place over low heat. Stir in the full-fat coconut milk and maple syrup. Taste and adjust seasoning with more salt, curry powder, or maple syrup as desired.
  7. Serve and garnish (2 minutes): Ladle the soup into bowls. Swirl extra coconut milk on top, sprinkle with toasted pumpkin seeds and fresh cilantro, and add a drizzle of chili oil if desired. Serve immediately.

Notes

Don’t skip blooming the spices in oil—it wakes them up and makes the dish more complex. Simmer gently, not aggressively, to avoid mushy squash. Taste as you go since curry powders vary in strength. This soup can be made a day ahead; flavors deepen overnight. For a smoother texture, strain through a fine-mesh sieve before adding coconut milk.

Nutrition

Keywords: butternut squash soup, curried soup, easy soup, 30-minute soup, fall soup, winter soup, dinner party starter, vegan soup, gluten-free soup

Find it online: https://willarecipes.com/cozy-curried-butternut-squash-soup-easy-30-minute-starter/