Curried Butternut Squash Soup is a delicious and unique alternative to traditional recipes that typically include apples or carrots and sage. The addition of curry spices and coconut milk give the soup a warm and complex flavor. Grated cheddar cheese, when sprinkled on top of it, melts perfectly, creating a creamy and savory element.
This version of the curried butternut squash soup is both flavorful and satisfying, making it perfect comfort food for a cold day. Moreover, the use of butternut squash provides nutrition and a healthy option, rich in vitamins A, C, potassium, and fiber. The addition of curry spices, like cumin and turmeric, also adds a whole host of health benefits. These spices have been shown to have anti-inflammatory properties and may even help boost the immune system.
Butternut squash soup is a versatile dish that can be enjoyed in a variety of ways. It is a great base for creative toppings like crispy bacon bits, diced avocado, or even a dollop of sour cream. You can also play with the level of spice in the soup by adjusting the amount of curry powder used.
Here are some of my most popular soup recipes:
- Slice butternut squashes in half lengthwise. Scoop out the seeds and place halves, flesh side down, on a baking sheet lined with parchment paper. Bake in a 375F oven for 45-50 min. or until soft when pricked with a fork. Let cool and using a spoon scoop out the flesh. Set aside.
- Dice and sauté onion in oil and butter until soft and translucent. Add garlic and spices and sauté for an additional 30 seconds. Set aside.
- In a large pot, add scooped out butternut squash flesh, onion, broth, and coconut milk. Bring to a boil, reduce heat to a simmer, and cook for about 20 min. Let cool a little. Using a hand blender or a regular blender, purée the soup. To serve it, sprinkle it with grated cheddar cheese or your favorite topping.