Curried Butternut Squash Soup

0.0/5 rating (0 votes)
  • Ready in: 30 Mins
  • Serves: 4
  • Complexity: easy
  • Origin: Savoury
Curried Butternut Squash Soup

Ingredients

  • 1 Tbsp (15 ml) oil
  • 1 onion - chopped (about 40 g)
  • 2 cloves garlic - crushed (about 6 g)
  • Butternut squash – peeled and chopped (about 840 g)
  • Pinch of sea salt Pinch of black pepper
  • 1 1/2 tbsp (12 g) curry powder
  • 1/4 tsp ground cinnamon
  • 414 ml of coconut water/milk
  • 450ml of Veg Stock – i.e. Knorr Veg Stock cube dissolved in hot water

Directions

  1. Heat a large pot over medium heat. Once hot, add oil, chopped onion, and crushed garlic. Sauté for 2 minutes, stirring frequently.

  2. Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat, then cover and cook for 4 minutes, stirring occasionally.

  3. Add coconut water/milk, vegetable stock, Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until butternut squash is fork tender.

  4. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.

  5. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.

    Serve!

Leave a comment

Please login to leave a comment.

Some Of Our Sponsors

O'Leary

Visit Quote Line

Visit Ennis

Visit Westfalia

Visit Caravan Graphics

Advertise With Us