Curried Butternut Squash Soup
- Ready In:
- 1hr 45mins
- Ingredients:
- 8
- Yields:
-
8 small bowls of soup
- Serves:
- 8
ingredients
- 1 medium butternut squash, quartered and de-seeded (about 30 oz)
- 1 medium yellow onion, peeled and quartered (about 10 oz)
- 2 tablespoons canola oil
- 7 ounces coconut milk
- 1 cup vegetable broth
- 1 tablespoon curry powder
- 1⁄8 teaspoon white pepper, ground
- 1⁄4 teaspoon kosher salt
directions
- In a 450-degree Fahrenheit (230-degrees Celsius) oven, roast the quartered and de-seeded butternut squash, along with the quartered onion, in the canola oil. Coat the vegetables liberally in the oil. This will take about 45 minutes.
- Remove from the oven and allow to cool a bit until you can handle the squash with your hands.
- Scoop the insides of the roasted squash into a pot and combine with the onion, coconut milk, vegetable broth, curry powder, salt, and white pepper.
- Simmer, covered, over low heat for 30 minutes.
- With an immersion (or "stick") blender, puree the soup into a smooth blend.
- Serve, hot.
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RECIPE SUBMITTED BY
David J Rust
Minneapolis, 0
A cooking enthusiast since a young age, I worked for several restaurants to get myself through college. After graduating with a degree in History (Ancient Civilizations), though, I ended up going to work in the Internet and Journalism worlds. During this time, I kept experimenting.
I confess I do have diagnosed depression and anxiety, so my enthusiasm for cooking has flagged in recent years. It's difficult, at times, to find energy or drive. But every now and then I'll find something new to create and upload it, here.
Thanks for following me and hanging in there during this relative slow period in my life.