Cozy Fall Delight: Curried Butternut Squash Soup Recipe

Curried Butternut Squash Soup

Today, I’m sharing a recipe for curried butternut squash soup that is perfect for the chilly days of fall. The warm, spicy flavors in this dish always remind me of cozy evenings by the fire, and I love how easy it is to make a big batch to enjoy throughout the week.

Ingredients:

• 1 medium butternut squash, peeled and diced (about 800g)
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 apple, peeled and chopped
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste

Kitchen Tools:

• chef’s knife
• cutting board
• large soup pot
• immersion blender

Start by sautéing the onion and garlic in a large soup pot until softened. Add the diced butternut squash, apple, curry powder, cumin, and cinnamon, and cook for a few minutes until fragrant. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for about 20 minutes until the squash is tender.

Using an immersion blender, puree the soup until smooth. Stir in the coconut milk and season with salt and pepper to taste. Let the soup simmer for another 5 minutes to combine the flavors.

Serve the curried butternut squash soup hot, garnished with a swirl of coconut milk and a sprinkle of freshly chopped parsley. This dish is perfect for a comforting lunch or dinner on a cold day.

Serving:

Total weight of cooked dish: 1600g
Number of servings: 6
Average weight per serving: 267g
Approximate calorie count per serving: 180 calories

A clever tip for this recipe is to roast the butternut squash in the oven before adding it to the soup. This will enhance the natural sweetness of the squash and add a depth of flavor to the dish.

I hope you give this delicious curried butternut squash soup a try and enjoy the cozy flavors it brings to your table. Feel free to customize the spices to suit your taste and make it your own!