Ingredients with Measurements:
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the butternut squash and spices (cumin, coriander, turmeric, cinnamon, and cayenne pepper) and stir to coat. Cook for 2-3 minutes until fragrant.
3. Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20-25 minutes or until the butternut squash is tender.
4. Remove from heat and let cool slightly. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and reheat over low heat. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Bring to a boil, then reduce heat to simmer for cooking
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 19g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
Substitutions for ingredients:
- Can use pumpkin instead of butternut squash
- Can use chicken broth instead of vegetable broth
- Can use parsley instead of cilantro for garnish
Variations:
- Add cooked chicken or shrimp for a protein boost
- Add diced potatoes or carrots for extra vegetables
- Use curry powder instead of individual spices for a different flavor profile
Tips and tricks:
- Use a sharp knife to easily peel and cube the butternut squash
- To make the soup creamier, add a dollop of Greek yogurt or sour cream before serving
- Adjust the amount of cayenne pepper to your desired level of spiciness
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat soup on the stove over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve in individual bowls with a drizzle of coconut milk and a sprinkle of chopped cilantro on top
Garnishes:
- Chopped fresh cilantro
- A drizzle of coconut milk or cream
- Croutons or toasted bread cubes
Pairings:
- Serve with a side salad or crusty bread for a complete meal
Suggested side dishes:
- Mixed greens salad with a citrus vinaigrette
- Garlic bread or naan
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or coconut milk to thin it out
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken
Food safety advice:
- Make sure to thoroughly wash and peel the butternut squash before using
- Store leftover soup in the refrigerator within 2 hours of cooking
Food history:
- Pottage is a type of thick soup or stew that has been eaten since medieval times in Europe
Flavor profiles:
- Creamy, slightly sweet, with a hint of spice from the cumin and cayenne pepper
Serving suggestions:
- Serve as a main dish for a vegetarian meal or as a starter for a larger meal
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