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Creamy Smoky Butternut Squash Curry Soup

creamy smoky butternut squash curry soup - featured image
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A cozy and comforting fall soup featuring roasted butternut squash with a smoky curry twist, creamy coconut milk, and aromatic spices. Perfect for chilly evenings and easy to prepare in under 40 minutes.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds / 1.4 kg), peeled and cubed
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons smoked paprika
  • 1 tablespoon curry powder
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 3 cups (720 ml) vegetable broth, low-sodium preferred
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, a handful chopped (optional)

Instructions

  1. Peel and cube the butternut squash into roughly 1-inch pieces. Dice the onion, mince garlic, and grate fresh ginger.
  2. Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add diced onion and cook until translucent and slightly golden, about 5 minutes.
  3. Stir in garlic and ginger, cooking for another minute until fragrant. Be careful not to burn.
  4. Sprinkle in 2 teaspoons smoked paprika and 1 tablespoon curry powder. Stir constantly to toast the spices for about 30 seconds to 1 minute.
  5. Add the cubed butternut squash, pour in 3 cups vegetable broth and 1 can coconut milk. Stir to combine.
  6. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook until squash is fork-tender, about 20 minutes.
  7. Remove from heat and puree the soup using an immersion blender until smooth and creamy. If using a regular blender, blend in batches carefully.
  8. Taste and season with salt and freshly ground black pepper. Add more smoked paprika if desired for extra smoky depth.
  9. Stir in chopped fresh cilantro if using.
  10. Ladle into bowls and serve warm. Add a splash of broth or coconut milk when reheating if soup thickens.

Notes

If soup is too thick after blending, add broth a little at a time to reach desired consistency. Use fresh spices for best flavor. For a spicy kick, add cayenne pepper or fresh chili when sautéing onions. Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently and add liquid if needed.

Nutrition

Keywords: butternut squash soup, smoky curry soup, creamy soup, fall recipe, vegan soup, gluten-free soup, easy soup recipe, coconut milk soup

Find it online: https://emmastirs.com/creamy-smoky-butternut-squash-curry-soup-recipe-easy-and-perfect-for-fall/