How To Make Coconut Curry Butternut Squash Soup
Butternut squash soup is the perfect dish to keep you warm on those cold winter nights! Our soup is loaded with creamy flavors of coconut and bold curry.
Add the oil to a large soup pot or Dutch oven over medium heat.
When the oil is hot, add the onion and garlic, then sauté.
Add the roasted cumin, masala, and madras curry powder, then mix well, cooking for 1 minute.
Add the broth, light coconut milk, and butternut squash, then cook covered for 12 to 15 minutes, until the squash is soft.
Remove the cover, then using an immersion blender, puree the soup until smooth.
Season with salt and fresh pepper.
Serve with fresh cilantro, and enjoy!
- Calories: 124.78kcal
- Fat: 5.61g
- Saturated Fat: 3.25g
- Monounsaturated Fat: 1.02g
- Polyunsaturated Fat: 0.25g
- Carbohydrates: 18.32g
- Fiber: 3.69g
- Sugar: 4.28g
- Protein: 1.85g
- Sodium: 844.99mg
- Calcium: 87.01mg
- Potassium: 490.61mg
- Iron: 1.48mg
- Vitamin A: 621.94µg
- Vitamin C: 27.05mg
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