Ingredients with Measurements:
- 2 lbs. butternut squash, peeled and cubed
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. curry powder
- 1 tsp. ground ginger
- 1 can (13.5 oz.) coconut milk
- 3 cups vegetable broth
- Salt and pepper, to taste
- 1 tbsp. lime juice
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add curry powder and ground ginger and cook for 1-2 minutes until fragrant.
3. Add butternut squash, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer until squash is tender, about 20-25 minutes.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Season with salt and pepper to taste. Stir in lime juice and cilantro.
6. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Simmer over medium-low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 220
- Fat: 16g
- Carbohydrates: 20g
- Protein: 3g
- Fiber: 4g
Substitutions for ingredients:
- Butternut squash can be substituted with pumpkin or acorn squash.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Top with toasted coconut flakes or chopped peanuts for crunch.
Tips and tricks:
- To make the soup creamier, add a dollop of Greek yogurt or sour cream.
- For a spicier soup, add a pinch of cayenne pepper.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat on the stovetop over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with a drizzle of coconut milk and a sprinkle of cilantro.
Garnishes:
- Chopped cilantro, toasted coconut flakes, chopped peanuts
Pairings:
- Naan bread, rice, or a side salad
Suggested side dishes:
- Roasted vegetables, garlic bread, or a fruit salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
- Make sure to cook the soup until the squash is tender and the soup is heated through.
Food history:
- Curry is a popular spice blend used in Indian cuisine.
Flavor profiles:
- Creamy, savory, slightly sweet, and spicy
Serving suggestions:
- Serve as a starter or main dish for lunch or dinner.
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