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Curried Butternut Squash Soup Recipe

Emily Carter
A creamy and rich butternut squash soup with a kick of curry, perfect for spice lovers and comfort seekers alike.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 180 kcal

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cumin
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • Salt and pepper to taste

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onion and sauté for 4 minutes until soft.
  • Stir in garlic and cook for another minute until fragrant.
  • Add cubed butternut squash, curry powder, ginger, turmeric, and cumin. Stir to coat.
  • Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, until squash is tender.
  • Puree the soup using an immersion blender or regular blender until smooth.
  • Stir in coconut milk, season with salt and pepper, and serve hot.

Notes

Nutritional Information (Per Serving)

Calories: 180
Total Fat: 8g
Saturated Fat: 5g
Carbohydrates: 27g
Fiber: 6g
Protein: 3g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 150%
  • Vitamin C: 20%
  • Calcium: 5%
  • Iron: 6%
  • Potassium: 8%

Additional Notes/Tips to Enhance Flavor

  • Want more heat? Add a pinch of cayenne pepper for extra spice.
  • Garnish with a dollop of yogurt or a handful of roasted pumpkin seeds for added texture.
  • Try roasting the butternut squash before adding it to the soup for a richer, caramelized flavor.