Curried Butternut Squash Soup
This South Indian-style curried butternut squash soup features creamy pureed squash with coconut milk and mango chutney for a delicious blend of sweet and spicy.
Ingredients
- 1 tablespoon ghee or oil
- 1 medium yellow onion , chopped
- 3 cloves garlic , minced
- 1 medium to large butternut squash (about 8 cups cubed), can substitute pumpkin or acorn squash
- 1 1/2 tablespoons curry powder (mild or spicy Madras depending on preference)
- or homemade curry powder (click link for recipe)
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 2 cups quality chicken broth (vegetarian/vegan: use vegetable broth)
- 2 tablespoons mango chutney
- or homemade Mango Chutney (click link for recipe)
- 14 ounces canned coconut milk or coconut cream
Instructions
- Heat the ghee or oil and sauté the onions until soft and translucent, 4-5 minutes, then add the garlic and cook for another minute. Add the cubed squash and cook for another 4-5 minutes. Add the spices and continue to cook for another minute. Add the broth, salt, and mango chutney and stir to combine. Bring the soup to a boil, reduce the heat, cover and simmer for 15 minutes until the squash is very soft.
- Transfer the soup to a blender or use an immersion blender to puree the soup. Return the soup to the pot. Stir in the coconut milk and return to a simmer for 2 minute. Add salt to taste.
Notes
If you'd like to bulk this soup up a bit, you can stir in some cooked Jasmine or Basmati rice at the end.
Nutrition
Calories: 382kcalCarbohydrates: 38gProtein: 7gFat: 26gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 644mgPotassium: 1077mgFiber: 5gSugar: 10gVitamin A: 19958IUVitamin C: 44mgCalcium: 139mgIron: 6mg
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