New Butternut Squash Soup with Spiced Coconut Curry Recipe

Embrace the changing seasons with this beautiful soup! Butternut squash, a quintessential fall ingredient, is roasted to perfection and then blended with a fragrant homemade spiced coconut curry. This recipe is simple to follow yet delivers complex flavors that will tantalize your taste buds. Topped with a dollop of cool coconut cream and fresh cilantro, this soup is both comforting and satisfying.

Ingredients

• 1 medium butternut squash, peeled, seeded, and diced (about 4 cups)
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (adjust to your spice preference)
• 1 (13.5-ounce) can light coconut milk
• 4 cups vegetable broth
• 1 tablespoon lime juice
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh cilantro, for garnish (optional)
• 1/4 cup coconut cream, for garnish (optional)

Directions

1. Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2. While the squash roasts, heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in garlic and ginger, and cook for another minute until fragrant.
3. Add curry powder, turmeric, and cayenne pepper to the pot. Cook for 30 seconds, stirring constantly, to release the flavors of the spices.
4. Pour in the coconut milk and vegetable broth. Bring to a simmer, then reduce heat and let simmer for 5 minutes.
5. Add the roasted butternut squash and lime juice to the pot. Using an immersion blender or transferring the soup to a blender in batches, puree the soup until smooth and creamy. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and a dollop of coconut cream, if desired.