Curried Butternut Squash Soup Recipe
Curried Butternut Squash Soup is a quick and easy soup to make. High on nutrition, flavour and prepared in less than 30 minutes, this is a great recipe to use on cold rainy nights or during the winter. To make this soup more nutritious you can also add 1 or 2 chopped carrots along with the squash while cooking it. This can also be done by roasting the vegetables in the oven. To make a richer soup you can also garnish it with fresh cream.
Other recipes that you can try are:
- 1 Butternut squash
- 2 Onion , sliced finely
- 1 inch Ginger , chopped
- 2 cloves Garlic
- 2 teaspoons Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Garam masala powder
- Salt , to taste
- 2 cup Milk , low fat
- 1/2 cup Water , or as needed
- 2 teaspoons Extra Virgin Olive Oil For garnish:
- Extra Virgin Olive Oil
- Pumpkin seeds , roasted
- Whole Black Peppercorns , freshly ground
- Coriander (Dhania) Leaves , finely chopped
How to make Curried Butternut Squash Soup Recipe
To make this Curried Butternut Squash Soup, begin by warming the olive oil in a pan. Add the thinly sliced onions to the oil and saute them till they turn translucent.
Next add crushed garlic cloves and ginger and saute until cooked through. The raw smell should disappear and the ginger and garlic should be aromatic by now.
Then, add the spice powders along with salt and give it a good mix. To this add the roughly chopped butternut squash and stir. Cook this for 2-3 minutes on low heat until the squash begins to soften.
Add milk and cook further. You can add water instead if you prefer your soup to have a thinner consistency soup. Milk makes the soup rich and glossy.
Cook this on a low heat until the squash is fully cooked through and soft. Turn off heat and let it cool down.
Add the cooked squash into a blender and puree until it turns smooth. Warm the soup when you are ready to serve.