Coconut curry butternut (Print Version)
# Ingredients:
→ For the soup
01 -
1 butternut squash (around 800 g)
02 -
1 onion
03 -
2 tablespoons olive oil
04 -
1 teaspoon curry powder (or more if you like it stronger)
05 -
1 can coconut milk (400 ml)
06 -
600 ml veggie broth, chicken broth, or water
07 -
Salt and pepper to taste
→ Toppings
08 -
Croutons
09 -
Fresh herbs
10 -
Your choice of spices
11 -
Mixed seeds
# Instructions:
01 -
Peel the butternut squash, cut it in half, and scoop out the seeds with a spoon. Chop the flesh into cubes. Peel and roughly chop the onion.
02 -
Heat the olive oil in a large pot or deep pan. Toss in the butternut pieces and quickly sauté them.
03 -
Add curry powder, salt, and pepper to your liking. Stir everything so the veggies are coated evenly.
04 -
Pour in the coconut milk and enough broth to just cover the squash. Bring it to a boil, then lower the heat. Cover it up and let it simmer for about 20 minutes, or until the squash softens.
05 -
Use a blender or hand mixer to blend everything until it's velvety. If it's too thick, you can add boiling water to thin it out. Serve steaming hot with the toppings you love.
# Notes:
01 -
Whole butternut squash keeps for up to 3 months at room temperature in a cool, dry spot.
02 -
Butternut seeds can be roasted into a tasty snack that’s high in zinc.
03 -
Cut squash can be frozen in cubes for later use.
04 -
Opt for thick, quality coconut milk for a creamier texture.