Butternut Squash Soup
Cozy Up with Creamy Butternut Squash Curry Soup
As the leaves change and the air turns crisp, there’s nothing quite like a warm bowl of soup to nourish the soul. Today, we’re sharing a recipe for Butternut Squash Curry Soup that’s both comforting and bursting with flavor. This isn’t your average butternut squash soup – the curry powder and cinnamon add a delightful warmth and complexity that will have everyone asking for seconds!
This soup is incredibly easy to make, perfect for a weeknight dinner or a cozy weekend lunch. It comes together in just 30 minutes, making it a fantastic option when you’re short on time but craving something delicious and healthy. The natural sweetness of the butternut squash is beautifully balanced by the savory spices, creating a harmonious blend of flavors.
Why You’ll Love This Recipe:
- Quick & Easy: Ready in under 30 minutes!
- Flavorful: The curry and cinnamon elevate the classic butternut squash soup.
- Healthy & Nutritious: Packed with vitamins and antioxidants.
- Versatile: Perfect as a starter, lunch, or light dinner.
- Comfort Food: A warm and cozy bowl of goodness.
Tips for the Best Butternut Squash Curry Soup:
- Roasting the Squash: For an even deeper, richer flavor, consider roasting the butternut squash before adding it to the soup. Toss the chunks with a little olive oil and roast at 400°F (200°C) for 20-25 minutes.
- Spice Level: Adjust the amount of curry powder to your liking. Start with 1 teaspoon and add more if you prefer a bolder flavor.
- Creamy Texture: If you prefer a super creamy soup, you can add a splash of coconut milk or heavy cream at the end.
- Garnish: Top with a swirl of cream, a sprinkle of chopped cilantro, or a few toasted pumpkin seeds for added texture and flavor.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2-3 months.
Q: What if I don’t have an immersion blender?
A: No problem! You can use a regular blender. Just be sure to cool the soup slightly before blending, and blend in batches to avoid splattering.
Q: Is this soup vegan/vegetarian?
A: Yes, this recipe is naturally vegetarian and can easily be made vegan by ensuring your vegetable broth is vegan-friendly.
Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a side salad, or a grilled cheese sandwich.
Butternut Squash Curry Soup
Ingredients
- 1/4 cup canola oil
- 2 onions, peeled and cut into rings
- 1 large butternut squash, peeled and cut into 1-inch chunks
- 4 cups vegetable broth
- 1 tablespoon brown sugar
- 1 teaspoon curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Heat canola oil in a large pot and add onions. Simmer until onions are soft, about 10 minutes.
- Add squash, vegetable broth, brown sugar, curry powder and ground cinnamon. Turn up the heat to medium-high and bring soup to a boil. Reduce heat to low and simmer for 20 to 25 minutes until squash is soft.
- Blend, using an immersion blender, or once cool, in blender. Season with salt and pepper before serving.
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