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a bowl of creamy curried butternut squash soup in a wide horizontal shot, deep golden-orange with a drizzle of coconut milk and toasted seeds, on a rustic table, warm natural light, shallow depth of field, landscape orientation

Curried Butternut Squash Potion

A blended squash soup that is rich and creamy with a gentle hint of spice from the curry and some added richness from coconut.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 large butternut squash peeled and cubed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tbsp curry powder
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tbsp olive oil
  • 1 tsp salt

Method
 

  1. Heat the olive oil and cook the onion and garlic until soft.
  2. Stir in the curry powder and cook until fragrant.
  3. Add the squash and broth, then bring to a boil.
  4. Simmer for 20 minutes until the squash is tender.
  5. Blend until smooth, then stir in the coconut milk and salt.
  6. Warm gently before serving.

Notes

A pinch of cayenne adds a nice background heat.