Claires curried butternut squash soup –This Curried Butternut Squash Soup is a delightful way to embrace the flavors of fall. It’s creamy, flavorful, and perfect for a cozy evening. Plus, it’s vegan and gluten-free, making it a great option for a variety of dietary preferences. Let’s dive into the recipe!
Curried Butternut Squash Soup
Take a look at this beautiful dish that not only warms your soul but also tantalizes your taste buds!
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 4 cups vegetable broth
- 1 can (400 ml) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
- In a large pot, heat the coconut oil over medium heat. Add the diced onion and cook until it becomes translucent, around 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the cubed butternut squash to the pot. Sprinkle in the curry powder, stirring to coat the squash evenly with the spices.
- Pour the vegetable broth into the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cover and let it cook for about 20 minutes, or until the butternut squash is tender.
- Using an immersion blender, carefully blend the soup until smooth. (Alternatively, you can transfer it in batches to a blender, but be cautious of the hot liquid.)
- After blending, stir in the coconut milk and season with salt and pepper to taste. Heat the soup gently for a couple more minutes. Adjust the seasonings if needed.
- Serve hot, garnishing with fresh cilantro if desired. Enjoy this comforting bowl of soup!
This soup is not only easy to make but also offers a delightful blend of spices and creaminess that is sure to warm your heart. Enjoy it alongside some crusty bread for a satisfying meal!
