Coconut Curry Butternut Squash Soup Delightful Recipe

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable broth
• to taste salt and pepper
• for garnish fresh cilantro
• for serving lime wedges

Instructions

1. Prepare the Squash: Start by peeling, seeding, and cubing the butternut squash into roughly 1-inch pieces. This will help them cook evenly.
2. Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
3. Add Spices: Sprinkle in the curry powder and turmeric, stirring constantly for about 1-2 minutes to toast the spices and enhance their flavors.
4. Cook the Squash: Add the cubed butternut squash to the pot, stirring to coat it in the aromatic mixture. Cook for another 5 minutes.
5. Simmer the Soup: Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the squash is fork-tender.
6. Blend Until Smooth: Once the squash is cooked, use an immersion blender to puree the soup until it reaches a smooth consistency. If you don’t have an immersion blender, transfer the soup to a regular blender in batches, being cautious with the hot liquid.
7. Season to Taste: Return the blended soup to the pot over low heat. Season with salt and pepper to taste. If the soup is too thick, feel free to add more vegetable broth or water to reach your desired consistency.
8. Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro. Serve with a lime wedge on the side for a zesty finish.