How to make a Healthy Curried Butternut Squash Soup
Cozy Up with Healthy Curried Butternut Squash Soup
As the days get shorter and the weather cools down, there’s nothing quite like a warm, comforting soup to nourish the body and soul. This Healthy Curried Butternut Squash Soup is a fall and winter staple, packed with flavor and goodness. It’s surprisingly easy to make, and the vibrant color and aromatic spices will brighten up any meal.
Butternut squash is a nutritional powerhouse, rich in Vitamin A, Vitamin C, and fiber. Combined with the anti-inflammatory properties of curry and ginger, this soup isn’t just delicious – it’s good for you too! We’ve kept it healthy by using bone broth, but vegetable broth works beautifully if you prefer.
This recipe is perfect for a weeknight dinner, a cozy weekend lunch, or even a sophisticated starter for a dinner party. It’s also incredibly versatile – feel free to adjust the amount of curry powder to suit your spice preference. A swirl of coconut milk adds a lovely creaminess, but you can also use a dollop of plain yogurt or a sprinkle of toasted pumpkin seeds for extra texture and flavor.
Why You’ll Love This Soup:
- Healthy & Nourishing: Packed with vitamins, minerals, and anti-inflammatory ingredients.
- Easy to Make: Ready in under 30 minutes!
- Flavorful & Aromatic: The perfect blend of sweet and spicy.
- Versatile: Great for any occasion.
- Naturally Vegan & Gluten-Free: Easily adaptable to dietary needs.
Tips for the Best Soup:
- Roasting the Squash: For an even deeper, richer flavor, roast the butternut squash before adding it to the soup. Toss the cubes with a little olive oil and salt 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 tablespoon and add more to taste.
- Creaminess: For an extra creamy soup, use full-fat coconut milk.
- Storage: Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Frequently Asked Questions
Q: Can I use a different type of squash?
A: Yes! Kabocha squash or acorn squash would also work well in this recipe.
Q: Can I make this soup ahead of time?
A: Absolutely! The soup actually tastes even better the next day after the flavors have had time to meld.
Q: Is this soup suitable for freezing?
A: Yes, it freezes beautifully. Just make sure to cool it completely before transferring it to an airtight container.
Q: What can I serve with this soup?
A: Crusty bread, a side salad, or a grilled cheese sandwich are all great accompaniments.
Q: Can I add protein to this soup?
A: Yes! Chickpeas, lentils, or shredded chicken would all be delicious additions.
Healthy Curried Butternut Squash Soup
Ingredients
- 1 tbsp Ghee or Coconut oil
- 1/2 cup Onions, diced
- 1 tbsp Fresh Ginger, grated
- 4 cups peeled and cubed Butternut Squash
- 1 tbsp Curry Powder
- 1/2 – 1 tsp Salt
- 3 cups Bone Broth
- 1/2 cup Canned Pumpkin
- 1/2 cup Coconut Milk
Instructions
- Heat ghee or coconut oil in a large pot over medium heat.
- Add onions and cook until softened, about 5 minutes.
- Add ginger and curry powder and cook for 1 minute more.
- Add butternut squash, salt, and bone broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until squash is tender.
- Carefully blend the soup until smooth using an immersion blender or transfer to a regular blender.
- Stir in coconut milk and heat through. Serve hot.
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