
This curried butternut squash soup is a total winner – smooth, comforting, and full of vibrant flavour.
It’s a perfect autumn dish, packed with sweetness from the squash and a warm kick from the spices.
The curry powder adds that lovely depth of flavour, while the coconut milk gives it a velvety texture. A sprinkle of fresh coriander at the end or some roasted seeds and croutons, and you’ve got a bowl of joy. Trust me, you’ll be hooked!
CURRIED BUTTERNUT SQUASH SOUP
Serves 4-6
Ingredients:
2 tablespoons butter
1 medium onion, diced
4 cloves garlic, minced
800 ml chicken stock
1 kg butternut squash, peeled, seeded and cut into large chunks
2 teaspoons Madras curry powder
1 teaspoon salt
1 teaspoon ground cumin
¾ tsp ground ginger
400 ml can coconut milk
Garnish:
Coriander leaves, roast seeds, croutons
Method:
Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until softened and browned, 10 to 15 minutes.
Add all the remaining soup ingredients and bring to a boil. Reduce heat to low and simmer until squash is tender, about 20-30 minutes. Remove from the heat.
Blend the soup with a immersion blender or in a food processor, until silky smooth.
Reheat and serve.