Curried Butternut Squash Soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Dietary Info: Vegetarian
Spice Level: Hot
Description:
This delicious Curried Butternut Squash Soup brings warmth to your table with its vibrant color, silky texture, and spicy kick. Perfect for a cozy dinner, it combines the sweetness of roasted butternut squash with the heat of fresh chillies, balanced with the richness of coconut cream. Serve it alongside some crisp naan bread for a hearty, satisfying meal that will keep you coming back for more.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butternut squash | 1 |
| Red onion, chopped | 1 |
| Cumin seeds | 1 tsp |
| Garlic cloves, finely chopped | 2 |
| Ginger, grated (approx. 3 cm piece) | 1 |
| Red chillies, chopped (plus extra for garnish) | 2 |
| Water or chicken stock | 500 ml |
| Coconut cream | 50 ml |
| Butter (for roasting squash) | Small knob per piece |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 4 g |
| Fat | 12 g |
| Saturated Fat | 8 g |
| Carbohydrates | 26 g |
| Fiber | 6 g |
| Sugar | 7 g |
| Sodium | 450 mg |
Instructions:
-
Prepare the Butternut Squash
Preheat the oven to 180°C (350°F). Slice the butternut squash into four long strips and remove the seeds. Place the squash pieces on a baking tray, add a small knob of butter on each piece, and roast for about 35 minutes, or until the flesh is soft and caramelized. Once done, set aside to cool slightly. -
Cook the Base
In a large saucepan, heat a tablespoon of oil over medium heat. Add the cumin seeds and toast them until fragrant (about 1 minute). Add the chopped red onion and cook gently, stirring occasionally, until the onion softens and turns translucent (about 5-7 minutes). -
Add Aromatics
Stir in the chopped garlic, grated ginger, and chopped red chillies, cooking for another 5 minutes on a gentle heat. This will allow the flavors to meld and become aromatic. -
Incorporate the Squash
Once the butternut squash is cool enough to handle, scoop the soft flesh out of the skin and discard the skin. Add the squash to the saucepan, stirring it into the onion and spice mixture until fully combined. -
Add Liquid
Pour in the 500 ml of water or chicken stock (depending on your preference). Bring the mixture to a gentle simmer and allow everything to cook together for about 5 more minutes, letting the flavors blend. -
Blend the Soup
Using a hand blender, carefully blend the soup until smooth and creamy. If the soup seems too thick, add a little extra hot water to reach your desired consistency. -
Finish with Coconut Cream
Stir in the 50 ml of coconut cream for extra richness. Taste and adjust seasoning if needed, adding more salt, pepper, or spice to suit your taste. -
Garnish and Serve
Pour the soup into bowls, adding a swirl of coconut cream on top for an elegant finish. Garnish with chopped red chillies for a pop of color and extra heat. Serve alongside crisp naan bread for dipping and enjoy the comforting flavors.
Serving Suggestions:
This Curried Butternut Squash Soup pairs perfectly with naan bread, garlic flatbread, or crusty artisan bread. You can also add a dollop of plain yogurt or a sprinkle of fresh cilantro for a refreshing contrast to the spicy soup.
This recipe is not only full of flavor but also easy to customize. If you prefer a milder version, reduce the amount of chilli or leave out the garnish. For a creamier consistency, you can increase the amount of coconut cream or even drizzle in a little olive oil for a richer taste.
Enjoy this cozy, aromatic soup as a starter or main dish—it’s sure to become a favorite on chilly nights!
