Curry Coconut Butternut Squash Soup
Curry Coconut Butternut Squash Soup is so easy and warming. Onions and squash sautéed with spices, simmered with broth and coconut milk, then puréed. Delicious!
Servings: 4
Calories: 241kcal
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion halved and thinly sliced
- 1 teaspoon curry powder
- 2 teaspoons peeled and minced fresh ginger
- 2 garlic cloves minced
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 1 medium-sized butternut squash about 1 ¼ lb., peeled and cut into ½ inch cubes
- 1 cup low-sodium chicken broth
- 1 14-ounce can light coconut milk
- Plain yogurt and pumpkin seeds for garnish
Instructions
- Heat the oil in a large saucepan or Dutch oven, then sauté onion slices for 5 minutes, until softened.
- Add the curry powder, ginger, garlic, salt, and pepper, and sauté for 1 more minute.
- Add cubed squash, along with the broth and coconut milk. The liquid should cover the squash. Add more chicken broth if needed.
- Bring to a boil, then reduce the heat, cover, and simmer gently for 15-20 minutes, stirring occasionally. The squash should be tender and easily pierced by a fork.
- Let cool slightly, then blend with an immersion blender. Alternatively, you can wait for it to cool more and then blend in food processor or blender.
- Add salt and pepper to taste.
- Top with a swirl of unsweetened yogurt and pumpkin seeds.
Notes
For a vegetarian version of this dish, replace the chicken broth with vegetable broth. For a vegan version, replace the chicken broth with vegetable broth and leave off the plain yogurt to serve. Still completely delicious!
Nutrition
Calories: 241kcal | Carbohydrates: 22g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 3mg | Sodium: 494mg | Fiber: 5g | Sugar: 5g
