Butternut Squash Soup with Curry

Soups | Indian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Butternut Squash Soup with Curry

Ingredients

Unsweetened coconut flakes - ¼ cup
Pumpkin Seeds - ¼ cup
Butternut Squash - 1 piece
Onion - 1 head
Chili Pepper - 1 piece
Garlic - 4 cloves
Coconut Oil - 0.3 cups
Curry Powder - 3 tablespoons
Salt - to taste
Chopped Cilantro (Coriander) - 0.3 cups
Orange zest - 2 tablespoons
Coconut Milk - 1½ cups

Step by Step guide

Step 1

Preheat the oven to 180˚C (350˚F). Toast the coconut flakes on a rimmed baking sheet for 3–5 minutes, stirring once, until they turn a dark golden color; transfer to a small bowl. Toast the pumpkin seeds on a rimmed baking sheet for 4–6 minutes, stirring once, until they turn a dark golden color. Let cool slightly, then chop coarsely and add to the bowl with the coconut flakes. Set aside.

Step 2

Increase the oven temperature to 230˚C (450˚F). In a large bowl, combine the butternut squash, onion, chili, garlic, coconut oil, and curry (if the oil solidifies, it's fine). Season with salt and pepper. Spread in a single layer on a baking sheet and roast, stirring occasionally, until the onion and squash are tender and golden brown (40–45 minutes).

Step 3

Meanwhile, mix the cilantro and orange zest with the coconut flakes and pumpkin seeds. Season with salt and pepper, cover with a lid.

Step 4

Peel the garlic. Blend the garlic, butternut squash, onion, chili, coconut milk, and 2 cups of water in a blender until smooth, adding water as needed. Season with salt and pepper to taste. Serve the soup topped with the cilantro and coconut mixture.