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Curried Butternut Squash Soup Recipe

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3.9 from 8 reviews

This Curried Butternut Squash Soup is a flavorful and creamy dish combining the natural sweetness of butternut squash with aromatic spices and a touch of coconut milk. Perfect for cozy meals, it features sautéed onions, garlic, and a blend of curry powder, coriander, cumin, and cinnamon, enhanced with mango chutney for a subtle fruity note. Easy to prepare and vegan adaptable, this soup delivers comforting warmth and vibrant flavors in just 35 minutes.

Ingredients

Base Ingredients

  • 1 tablespoon ghee or oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 medium to large butternut squash (about 8 cups cubed), can substitute pumpkin or acorn squash

Spices & Seasonings

  • 1 1/2 tablespoons curry powder (mild or spicy Madras depending on preference) or homemade curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon

Liquids & Flavor Enhancers

  • 2 cups quality chicken broth (vegetarian/vegan: use vegetable broth)
  • 2 tablespoons mango chutney or homemade mango chutney
  • 14 ounces canned coconut milk or coconut cream

Instructions

  1. Sauté Aromatics: Heat the ghee or oil in a large pot over medium heat. Add the chopped onions and cook until they become soft and translucent, about 4-5 minutes. Then add the minced garlic and sauté for an additional minute to release its fragrance.
  2. Add and Cook Squash: Stir in the cubed butternut squash and cook for another 4-5 minutes, allowing the squash to begin softening and absorb the flavors.
  3. Add Spices: Mix in the curry powder, salt, ground coriander, ground cumin, and ground cinnamon. Cook for about 1 minute to bloom the spices and deepen their flavor.
  4. Add Broth and Chutney, Simmer: Pour in the chicken or vegetable broth and stir in the mango chutney. Bring the mixture to a boil, then reduce heat, cover the pot, and let it simmer for 15 minutes, or until the squash is very soft and tender.
  5. Puree the Soup: Transfer the soup in batches to a blender or use an immersion blender directly in the pot to puree until smooth and creamy. Be careful with hot liquids when blending.
  6. Finish with Coconut Milk: Return the pureed soup to the pot (if blended in batches), stir in the canned coconut milk or coconut cream, and bring it back to a gentle simmer for 2 minutes to blend the flavors.
  7. Adjust Seasoning and Serve: Taste the soup and add additional salt as needed. Serve hot, garnished as desired.

Notes

  • For a vegan or vegetarian option, substitute chicken broth with vegetable broth and use oil instead of ghee.
  • Mango chutney adds a subtle sweetness and depth; you can adjust the quantity to taste or omit if unavailable.
  • Use mild or spicy Madras curry powder depending on your heat preference.
  • This soup can be reheated and stored in the fridge for up to 3 days or frozen for up to 1 month.
  • Garnishes such as fresh cilantro, a dollop of yogurt, or roasted pumpkin seeds can add texture and flavor.

Find it online: https://marthatasty.com/curried-butternut-squash-soup-recipe-2/