Ingredients and Weight:
- Butternut squash: 4 pounds (2 medium)
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, chopped
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, minced
- Curry powder: 2 tablespoons
- Ground cumin: 1 teaspoon
- Salt and pepper: to taste
- Vegetable broth: 4 cups
- Coconut milk: 1 can (13.5 ounces)
- Maple syrup: 1/4 cup (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Peel and cube the butternut squash. Drizzle with olive oil, salt, and pepper. Roast for 30-35 minutes, or until tender and slightly browned.
- Heat the olive oil in a large pot over medium heat. Saute the onion for 5-7 minutes, or until softened.
- Add the garlic and ginger and cook for 1 minute more.
- Stir in the curry powder and cumin. Cook for 1 minute, or until fragrant.
- Add the roasted butternut squash, vegetable broth, and coconut milk. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Use an immersion blender or transfer the soup to a blender and puree until smooth.
- If desired, add maple syrup for sweetness. Season with additional salt and pepper to taste.
Nutritional Information:
- Calories: 180 per serving (1 cup)
- Fat: 10 grams
- Protein: 2 grams
- Carbohydrates: 25 grams
- Dietary Fiber: 4 grams
Dish Characteristics:
- Creamy and flavorful
- Warm and comforting
- Slightly sweet with a hint of spice
- Vegetarian and gluten-free
User Comments:
- "This soup is the perfect fall comfort food. The curry adds a delicious warmth and spice, but it's not overpowering."
- "I love the combination of butternut squash and coconut milk. It creates a rich and creamy texture."
- "I added a bit of extra maple syrup and it was the perfect touch of sweetness."
- "This soup is so easy to make and it's always a hit with my family."
Special Precautions and Tips:
- Use canned coconut milk for a richer flavor.
- Do not overcook the squash, as it will become mushy.
- If you don't have an immersion blender, let the soup cool slightly before transferring it to a traditional blender.
- Serve with a dollop of sour cream or yogurt and a sprinkle of chopped cilantro for extra flavor.
