Ingredients with Measurements:
- 1 large butternut squash, peeled and chopped into small pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
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, curry powder, cumin, and coriander to the pot. Stir to combine and cook for another 5 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the butternut squash is tender.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Per serving:
- Calories: 210
- Fat: 14g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Heavy cream can be used instead of coconut milk.
- Pumpkin or sweet potato can be used instead of butternut squash.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, cozy flavor.
- Top with croutons or roasted pumpkin seeds for added texture.
- Add a dollop of plain Greek yogurt or sour cream for a tangy twist.
Tips and tricks:
- Use a sharp knife to easily peel and chop the butternut squash.
- For a smoother texture, strain the soup through a fine mesh sieve before serving.
- Adjust the amount of curry powder to your taste preference.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
- Croutons
- Roasted pumpkin seeds
- Fresh herbs (parsley, cilantro, or chives)
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Steamed rice
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, simmer it for a few more minutes to reduce the liquid.
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:
Curried butternut squash soup is a popular dish in Indian cuisine, where spices like curry powder, cumin, and coriander are commonly used.
Flavor profiles:
This soup has a warm and spicy flavor from the curry powder and cumin, balanced by the sweetness of the butternut squash and creaminess of the coconut milk.
Serving suggestions:
Serve this soup as a comforting and flavorful meal on a chilly day.
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