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Curried Butternut Squash Soup

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: light dinner, lunch, Soup
Cuisine: asian fusion
Keyword: butternut squash, coconut cream, curry powder, fresh ginger, gluten free, olive oil, onion, sweet potato
Servings: 4 people
Author: GFchow @ gfchow.com

Ingredients

  • 2 tablespoons olive oil
  • 1 medium-sized white onion chopped
  • 4 cups butternut squash peeled and chopped, I buy packaged, pre-chopped to save time and energy
  • 2 medium-sized sweet potatoes or yams peeled and cut into cubes (regular russet potatoes can also be used or a combination of both), approximately 1 1/2 cups
  • 1 2" piece of fresh ginger grated or minced(approx.1 teaspoon)
  • 1 1/2 teaspoons curry powder more to taste
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground pepper
  • 3 cups vegetable broth
  • 1/2 can coconut milk or cream (one can is usually 13.5 fl ounces)
  • Garnish options: chili crisp oil, fresh herbs, crushed nuts (your favorite), drizzle of olive oil, etc

Instructions

  • Heat oil in a large pot over medium heat and add onion. Cook until soft, approximately 4 minutes.
  • Next add butternut squash, sweet potatoes, ginger, and curry powder. cook for 10 minutes.
  • Then add the liquids - the vegetable broth and coconut cream or coconut milk. Cover pot and simmer for 30 minutes over medium low heat. Let soup cool slightly.
  • Transfer soup to a blender or in the same pot use an immersion blender to blend soup until smooth, approximately 3 mins. Then reheat soup to desired temperature.
  • Ladle into bowls and garnish as desired or serve as is.