Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 pounds butternut squash, peeled and chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper, to taste
- Fresh cilantro, chopped (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.
2. Add the chopped onion and minced garlic, and sauté for 5 minutes or until the onion is translucent.
3. Add the curry powder, ground ginger, ground cinnamon, and ground nutmeg, and stir to combine.
4. Add the chopped butternut squash and vegetable broth, and bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the squash is tender.
6. Remove the pot from the heat and let it cool slightly.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the coconut milk.
9. Season with salt and pepper to taste.
10. Reheat the soup over low heat until warmed through.
11. Serve the soup hot, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 235
Fat: 14g
Carbohydrates: 27g
Protein: 4g
Fiber: 5g
Sugar: 6g
Sodium: 789mg
Substitutions for ingredients:
- Instead of butternut squash, you can use any type of winter squash, such as acorn or pumpkin.
- Instead of vegetable broth, you can use chicken broth or water.
- Instead of coconut milk, you can use heavy cream or almond milk.
Variations:
- Add diced apples or pears to the soup for a sweet and savory flavor.
- Add a dollop of sour cream or Greek yogurt on top of each serving.
- Add cooked chicken or shrimp to the soup for a protein boost.
Tips and tricks:
- Be sure to peel the butternut squash before chopping it.
- If you don't have a blender or immersion blender, you can use a potato masher to mash the soup until it's smooth.
- If the soup is too thick, you can add more vegetable broth or coconut milk to thin it out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover soup in an airtight container for up to 3 months.
Reheating instructions:
- Reheat the soup in a pot over low heat until warmed through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with chopped cilantro.
Garnishes:
- Chopped cilantro
- Sour cream or Greek yogurt
- Croutons
- Toasted pumpkin seeds
Pairings:
- Serve the soup with a crusty bread or crackers.
Suggested side dishes:
- Roasted vegetables
- Salad
- Grilled chicken or fish
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 on low heat for a few more minutes to thicken.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
- Curried squash soup is a popular dish in Indian cuisine, where it's known as "shorba."
Flavor profiles:
- This soup has a creamy, savory, and slightly sweet flavor, with a hint of spice from the curry powder.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner, or as a starter for a larger meal.
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Taste: Spicy, Savory, Creamy, Aromatic, Curry, Curry-Flavored