Amy’s Butternut Squash Curry Soup
This is may favorite way to eat butternut squash. It’s an excellent use of the curry spice blend! The coconut milk helps tone down the spice.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: soup
- Cuisine: Indian
Ingredients
Scale
- 2 tsp. olive oil
- 1/2 tsp. cumin
- 1/2 tsp. Pinch Tikka or Garam Masala
- 2 tsp. Pinch Madras Curry Powder
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 3 cups butternut squash, chopped
- 1 cup canned light coconut milk
- 3 cups chicken broth
- Salt & pepper to taste
- Stevia or honey to taste
- Fresh cilantro for topping
Instructions
1. Fry onions and garlic in the olive oil in a pot
2. Add the spices in and stir
3. Add broth, milk, squash and cover until cooked/blended, about 15 minutes
4. Puree soup until smooth
5. Season with salt, pepper, stevia or honey, and cilantro to taste
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