One Pot Curried Butternut Squash Soup
Quick, easy curried butternut squash soup recipe, homemade with simple ingredients in one pot over stovetop in 30 minutes. Smooth and creamy.
Ingredients
- 1 tbsp Butter Unsalted
- 1 tbsp Oil
- 1 cup Onions Finely chopped
- 3 cloves Garlic Finely minced
- 1 tsp Ginger Finely grated
- 1 Butternut squash Medium size, Peeled, Chopped into small 1 inch cubes
- Salt To taste
- Pepper To taste
- 1-2 tbsp Curry powder Or Thai red curry paste is another optional
- 1/2 tsp Red chili flakes Optional
- 1/4 tsp Cinnamon powder Optional
- 1 can Coconut milk 14 oz. can
- 2 cups Vegetable broth Low sodium
- 1-2 tbsp Maple syrup
Instructions
- Heat butter and oil in a large nonstick pot over medium-high heat.
- Add onions and saute until tender and translucent.
- Add garlic, ginger and saute until fragrant.
- Add butternut squash, salt, pepper, curry powder, red chili flakes, cinnamon powder and mix to combine everything together.
- Stir fry for about 5 minutes.
- Add coconut milk, vegetable broth, maple syrup.
- Mix and bring to a boil.
- Cover and cook for about 15 minutes or until squash in tender.
- Then, turn off heat and use a hand-held immersion blender to puree the soup until smooth and creamy.
- Turn on the heat to medium-high again and cook uncovered until soup is reduced and thickened to your desired consistency.
- Taste the soup and adjust seasonings by adding some more curry powder or salt e.t.c.
- Garnish with some roasted pumpkin seeds or squash seeds and a dash of paprika. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days. This soup can also be frozen in a sealed airtight container for up to 1 month and heated in the microwave or stovetop.
Nutrition
Calories: 374kcal | Carbohydrates: 35g | Protein: 5g | Fat: 27g | Saturated Fat: 20g | Cholesterol: 8mg | Sodium: 523mg | Potassium: 973mg | Fiber: 5g | Sugar: 10g | Vitamin A: 20360IU | Vitamin C: 44mg | Calcium: 133mg | Iron: 5mg