🥣 Creamy Butternut Squash and Coconut Soup
A velvety smooth soup combining the sweetness of butternut squash with the creaminess of coconut milk, garnished with fresh cilantro.
Ingredients
- 1 butternut squash
- 1 onion
- 3 cloves garlic
- 750 ml vegetable broth
- 400 ml coconut milk
- 1 tsp ginger
- 1 tsp curry powder
- salt
- black pepper
- cilantro
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
- Add the cubed butternut squash, grated ginger, and curry powder to the pot. Stir well to combine, ensuring the squash is well-coated with the spices.
- Pour in the vegetable broth, bring to a boil, then reduce the heat to let it simmer for about 20 minutes or until the squash is tender. Tip: Cover the pot partially to allow the flavors to meld while preventing too much liquid from evaporating.
- Once the squash is tender, use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender. Tip: Be cautious when blending hot liquids to avoid splatter.
- Stir in the coconut milk, then season with salt and black pepper to taste. Allow the soup to warm through for another 5 minutes.
- Ladle the soup into bowls, garnish with chopped cilantro, and serve immediately.