Coconut Curry Butternut Squash Soup

 

A little tip about the squash:

I don’t like cutting into a hard uncooked butternut squash.  Therefore, I do one of two things: 1. buy it already chopped into chucks, which is more expense but faster or 2. buy one small enough to fit into my Instant Pot and bake it up the day before.

Ingredients

  • 1 medium butternut squash(about 2½ to 3 pounds)
  • 1 Tbsp olive oil
  • 1 large yellow onion, diced
  • 1 tsp Salt (or to taste)
  • 4 cloves garlic, minced
  • 2 Tbsp minced, peeled, fresh ginger
  • 2 Tbsp curry powder
  • 1 tsp cumin seeds, toasted
  • 4 cups water
  • 1 bay leaf
  • 2 (14 ounce cans) coconut milk
  • 1 Tbsp fresh lime juice

Step by Step Instructions

Step 1

Peel the butternut squash and cut it in half. Remove the seeds, and cut into 1 to 2 inch chunks.

Step 2

Sauté the onions and garlic. Heat the oil in a heavy bottomed soup pot over medium heat. Add the onion and 1/2 teaspoon salt, and sauté until the onion is soft and translucent, about 10 minutes. Add the garlic and ginger.  Cook for about 2 minutes more.

 Step 3

Add the ginger, curry and cumin seeds. Sauté for 15 seconds, stirring constantly. Add water, butternut squash and bay leaf. Bring to a boil. Lower the heat and cook, covered, at a low boil until the squash is soft, about 20 minutes.

Step 4

Remove the bay leaf. Puree the soup in batches in a blender, being careful to fill the blender jar no more than halfway.

Step 5

Return the pureed soup to the pot and add the coconut milk. Bring to a boil. Take the soup off the heat, add the lime juice. Serve.

Keyword for Search:

Soup, Lunch