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butternut curry soup

sherrylovesapple avatar
Recipe by
Sherry Baldwin
@sherrylovesapple
Leander, TX

This soup is perfect for a cold rainy day. The Curry and Cayenne not only give a great flavor but heat the soups spiciness perfectly.

yield 4 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For butternut curry soup

  • 1 md
    butternut squash
  • 1 can
    coconut milk, unsweetened
  • 4 c
    chicken broth
  • 1 sm
    piece of ginger peeled
  • 1 tsp
    curry powder
  • 1/4 tsp
    cayenne pepper
  • 1 sm
    chopped yellow onion
  • 1 clove
    minced clove garlic
  • 1/2 c
    pistachio nuts, chopped
  • 1 bunch
    chopped green onion tops
  • 2 Tbsp
    olive oil

How To Make butternut curry soup

  • 1
    Bake the butternut squash at 400 degrees until it's tender, about an hour. Cut the squash down the middle, clean out seeds and toss. Scrape the squash out of the skin into a blender and puree until smooth. Add in the cayenne powder and the curry powder and blend.
  • 2
    Meanwhile, simmer the chicken broth with the peeled ginger-which will infuse the ginger flavor into the broth
  • 3
    Dice up the onion, mince the garlic and add to a dutch oven with olive oil and saute until tender, for 5 minutes Then add the chicken broth and the can of coconut milk let simmer for 5 minutes on low heat.
  • 4
    Add pureed squash to broth, mix well and let simmer for a few minutes until everything is mixed and the soup is hot.
  • 5
    Sprinkle thin sliced green onion tops and chopped pistachios Enjoy
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