Curried Squash Soup

Warm up your soul with this velvety, flavor-packed Curried Squash Soup, a perfect blend of cozy and exotic. Roasted butternut squash forms the creamy base, enhanced by the aromatic trio of curry powder, cumin, and coriander. A touch of fresh ginger and garlic adds a zing, while rich coconut milk and a splash of lime juice create a harmonious balance of sweetness and tang. This gluten-free and vegan-friendly soup is wonderfully topped with fresh cilantro and crunchy toasted pumpkin seeds for added texture and flair. Ideal as a comforting main or starter, this one-pot recipe is a breeze to prepare in under an hour, making it an easy yet impressive dish for weeknights or gatherings.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 butternut squash (medium-sized, peeled, seeded, and cubed)
• 2 tablespoons olive oil
• 1 yellow onion (diced)
• 3 garlic cloves (minced)
• 1 tablespoon fresh ginger (grated)
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk (full-fat)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon lime juice (freshly squeezed)
• 2 tablespoons cilantro (chopped, for garnish)
• 2 tablespoons pumpkin seeds (toasted, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Spread the cubed butternut squash on the baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat, then roast in the oven for 25-30 minutes, or until the squash is tender and slightly caramelized. Set aside.

Step 3

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until soft and translucent.

Step 4

Stir in the minced garlic, grated ginger, curry powder, ground cumin, and ground coriander. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.

Step 5

Add the roasted squash to the pot along with the vegetable broth. Stir well, bring to a boil, then reduce the heat to low and simmer for 10 minutes to let the flavors meld together.

Step 6

Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender to puree, then return to the pot.

Step 7

Stir in the coconut milk, salt, black pepper, and lime juice. Taste and adjust seasonings if needed.

Step 8

Simmer the soup for an additional 5 minutes to heat through, but do not let it boil.

Step 9

Serve the curried squash soup warm, garnished with chopped cilantro and toasted pumpkin seeds for added texture and flavor.

Nutrition Facts

Serving size	(1573.3g)

Amount per serving	% Daily Value*
Calories	1303.6

Total Fat 93.1g	0%
Saturated Fat 49.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4841.6mg	0%
Total Carbohydrate 106.3g	0%
Dietary Fiber 24.3g	0%
Total Sugars 25.9g
Protein 29.3g	0%

Vitamin D 0IU	0%
Calcium 343.6mg	0%
Iron 17.2mg	0%
Potassium 3195.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.7%

Protein: 8.5%

Carbs: 30.8%