Curried Butternut Squash Soup Recipe
Description:
Curried Butternut Squash Soup is a nutritious, flavorful, and comforting dish that can be whipped up in under 30 minutes. Perfect for chilly evenings or rainy nights, this vegetarian soup brings warmth and richness to your meal. The blend of aromatic spices such as red chili powder, coriander, and cumin, along with the creamy consistency of milk, elevates the natural sweetness of butternut squash. For added nutrition, feel free to include a couple of chopped carrots alongside the squash while cooking, or enhance the flavor by roasting the vegetables in the oven. Garnish with a swirl of fresh cream for an even richer, smoother texture. Pair it with garlic bread or a refreshing salad to make it a satisfying meal.
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Butternut squash | 1 medium-sized butternut squash |
| Onion | 2 medium onions, sliced finely |
| Ginger | 1-inch piece, chopped |
| Garlic | 2 cloves, crushed |
| Red Chilli powder | 2 teaspoons |
| Coriander Powder (Dhania) | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Salt | To taste |
| Milk (low-fat) | 2 cups |
| Water | 1/2 cup (or as needed for desired consistency) |
| Extra Virgin Olive Oil | 2 teaspoons |
| For garnish: | |
| Extra Virgin Olive Oil | A drizzle |
| Pumpkin seeds | 1 tablespoon, roasted |
| Whole Black Peppercorns | Freshly ground |
| Coriander (Dhania) Leaves | Finely chopped for garnish |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4-6
Instructions
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Start by sautéing the onions: Heat the extra virgin olive oil in a large pan over medium heat. Add the thinly sliced onions and sauté them for about 5 minutes, until they turn soft and translucent.
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Add garlic and ginger: To the softened onions, add the chopped ginger and crushed garlic. Continue sautéing for another 2 minutes, until the garlic and ginger become aromatic and the raw smell dissipates.
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Spice it up: Sprinkle in the red chili powder, coriander powder, cumin powder, and garam masala. Stir well, ensuring that the spices are evenly distributed and start to release their fragrance.
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Incorporate the butternut squash: Add the roughly chopped butternut squash to the pan and stir to coat it with the spices and onion mixture. Cook this for 2-3 minutes on low heat, allowing the squash to soften slightly.
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Add milk and cook: Pour in the milk, stirring to combine. The milk will give the soup a rich, creamy texture. If you prefer a thinner consistency, feel free to substitute part or all of the milk with water. Let the soup simmer for about 15 minutes, or until the squash is fully tender and cooked through.
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Blend the soup: Once the squash is soft, remove the pan from heat and let it cool slightly. Transfer the cooked mixture to a blender and puree until smooth. If the soup seems too thick, add a bit more water or milk to reach your desired consistency.
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Reheat and serve: Return the soup to the pot and heat it over low heat just before serving.
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Garnish and serve: Pour the soup into bowls and garnish with a drizzle of extra virgin olive oil, roasted pumpkin seeds, freshly ground black pepper, and a sprinkle of finely chopped coriander leaves.
Serve the Curried Butternut Squash Soup with Garlic Bread with Herb Butter and a side of Mexican Quinoa Bean Salad for a complete, light weeknight dinner.
This Curried Butternut Squash Soup is not only packed with flavor but also a great way to enjoy a cozy, healthy meal in minutes. The vibrant orange squash, combined with warming spices, creates a delightful dish that’s perfect for cooler months. Try it out today for an easy, nutritious appetizer or light main course!
