Butternut Squash Soup Recipe with Curry

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Simple Butternut Squash Soup Recipe is jazzed up with curry pulverization and coconut milk to make a creamy and flavorful back-scratch style soup. Bring. Information technology. On.

This here is one of those recipes that I have on echo as presently every bit the conditions cools downwardly. It is warm and comforting, but still light thanks to the kokosnoot milk swapped for more traditional cream. The coconut milk compliments the curry flavors like ii peas in a pod, and lends a dreamy texture without using any dairy.

When making this soup, I highly recommend making extra and storing it in your freezer for an instant repast. Schedule likewise tight to brand a home cooked dinner on Wednesday? Grab a jar out of the freezer and pretend you fabricated it from scratch. Heading out the door and realized that y'all forgot to pack tiffin? Throw a jar in your pocketbook and the work is done. This soup freezes and reheats exceptionally well.

In that location are a few things yous need to know before making this soup:

Tip #1: Freshen upwards.

Curry spice that has been sitting in the back of your cupboard for a year has cypher on fresh stuff. Since curry is the only spice we are using to flavour this soup, we need it to be fresh. If your spice is older than vi months, I recommend restocking at the grocery store. A standard Indian style back-scratch pulverisation will work well in this dish and can exist constitute at merely nearly any grocery store in the spice isle.

Tip #2: Chill out.

After your soup has simmered abroad, let it sit off the heat for a few minutes before attempting to blend. This is for your safety. I learned offset manus that splatters of scalding hot soup headed straight for your artillery while you lot are trying to go soup into a blender is no bueno. The same goes for an immersion blender. Yous don't have to transfer the soup to the blender container if you are using ane, just blending right in the pot is a splatter risk of its own. Let the soup arctic on the counter for 10 minutes, and you are good to blend. Yous might however have a few splatters, but no splatter burns.

Ingredients for Butternut Squash Soup Recipe:

• ane tablespoon olive oil
• 1 medium onion, roughly chopped
• 2 stalks celery, roughly chopped
• 2 medium carrots, roughly chopped
• half-dozen cups chopped butternut squash
• 3 cloves garlic, minced
• i tablespoon minced ginger
• ii tablespoons curry pulverization
• 1 teaspoon table salt
• 1 cup coconut milk
• 2 tablespoons kokosnoot saccharide

Directions to prepare the best Butternut Squash Soup:

1. Rut the oil over medium in a big Dutch oven or soup pot. Add together in the onion, celery, carrots, and salt. Sautee until softened, near 7-10 minutes.

2. Add in the butternut squash, garlic, ginger, and back-scratch powder. Sautee until fragrant, about 1-two minutes.

3. Add in 4 cups of water and bring to a simmer. Cover and simmer for 20 minutes.

4. Remove from the heat and allow to cool slightly. Puree using an immersion or regular blender. Stir in the coconut milk, and return to the rut to warm through. Serve with an extra drizzle of coconut milk and pumpkin seeds, if desired.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, roughly chopped
• 2 stalks celery, roughly chopped
• 2 medium carrots, roughly chopped
• half dozen cups chopped butternut squash
• 3 cloves garlic, minced
• ane tablespoon minced ginger
• two tablespoons curry pulverization
• 1 teaspoon salt
• 1 loving cup coconut milk
• 2 tablespoons kokosnoot sugar

Instructions

1. Estrus the oil over medium in a big Dutch oven or soup pot. Add in the onion, celery, carrots, and salt. Sautee until softened, well-nigh 7-10 minutes.
2. Add together in the butternut squash, garlic, ginger, and curry powder. Sautee until fragrant, almost one-2 minutes.
3. Add in 4 cups of water and bring to a simmer. Encompass and simmer for 20 minutes.
4. Remove from the heat and permit to absurd slightly. Puree using an immersion or regular blender. Stir in the coconut milk, and return to the estrus to warm through. Serve with an extra drizzle of coconut milk and pumpkin seeds, if desired.

Nutrition Information:

Yield:

vi

Serving Size:

one
Amount Per Serving: Calories: 216 Total Fat: 11g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fatty: 3g Cholesterol: 0mg Sodium: 387mg Carbohydrates: 32g Cobweb: 9g Sugar: 10g Protein: 3g

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Source: https://www.diys.com/curry-butternut-squash-soup-recipe/

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