Coconut Curry Butternut Squash Soup -
This Coconut Curry Butternut Squash Soup is so creamy and delicious. It's made with Indian spices, butternut squash, and creamy coconut!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon cumin
- 2 teaspoons garam masala
- 3 teaspoons Hot madras curry powder (found it at Publix)
- 1/2 medium onion, diced fine minced
- 2 cloves garlic freshly diced or chopped
- 16 ounces about 2 cups peeled and chopped butternut squash
- 1½ cups coconut milk
- 3 cups fat free vegetable or chicken broth
- salt and pepper to taste
- ¼ cup chopped fresh cilantro optional
Instructions
- Add oil to a large pot on medium heat. When hot, add onion, garlic, then sauté.
- Add broth, coconut milk, cumin, garam masala, and hot madras curry powder.
- Mix and let it cook for about one minute.
- Next add chopped butternut squash.
- Cook for approximately 15 minutes covered until squash is soft.
- Remove cover and remove from heat. Let it sit for about 5 minutes.
- Pour soup into your high-powered blender such as the Vitamix and blend/purée soup until it’s smooth. If you don’t have a high-powered blender, you can use an immersion blender.
- Season with salt and fresh pepper.
- Serve with fresh cilantro, basmati rice, and naan. Optional.
- Enjoy!