Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1-inch fresh ginger, peeled and minced
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon crushed chillies
- 1/2 teaspoon salt
- 1 (14oz) can coconut milk
- 2-3 cups vegetable broth or chicken broth
- Toppings: Fresh cilantro, green onion and crushed chillies
- In a large pot on medium-high heat, add and warm the olive oil.
- Add onion and allow to cook, stirring often, for about 4-5 minutes or until translucent.
- Add garlic and ginger and continue to cook for 2-3 minutes. Heat until ingredients are soft, being careful not to burn them.
- Add curry powder, cumin, coriander, chillies and salt, stir to combine with the onion mixture, and allow to heat for 30 seconds or until fragrant.
- Add squash and stir to coat with the onion mixture.
- Add coconut milk and broth, only adding enough broth to cover the squash. (You can always add more broth or water at the end if the soup is too thick.)
- Cover pot and bring to a boil. Once boiling, reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until squash is tender.
- Once cooked, purée the soup until smooth using an immersion blender or in batches using a bar blender. Season with additional salt to taste as needed.
- Serve in bowls and garnish with fresh coriander, green onion and/or chillies as desired.
- This soup can be stored in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 183 calories
- Sugar: 3 grams
- Fat: 17 grams
- Carbohydrates: 10 grams
- Fiber: 1 gram
- Protein: 2 grams