Butternut squash soup with coconut milk and curry

• For 4 people
• Preparation time : 45 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Butternut Squash
  • Butternut squash : 1 medium-sized
  • Olive oil : 2 tablespoons
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
• Soup Base
  • Onion : 1 medium-sized
  • Garlic cloves : 2
  • Curry powder : 1 teaspoon
  • Ginger : 1 teaspoon
  • Coconut milk : 1 can (400ml)
  • Vegetable broth : 2 cups
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 400°F (200°C).
• Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast in the preheated oven for about 30 minutes or until the squash is tender.
• While the squash is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic cloves. Sauté until the onion is translucent and fragrant.
• Stir in the curry powder and ginger, and cook for another minute.
• Once the roasted butternut squash is ready, scoop out the flesh and add it to the pot with the onion mixture. Stir well to combine.
• Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
• Use an immersion blender or transfer the soup to a blender to puree until smooth and creamy.
• Season with salt and black pepper to taste.
• Serve hot and garnish with a drizzle of coconut milk and a sprinkle of curry powder, if desired.

Tips

• To make this soup even creamier, you can add a tablespoon of heavy cream or coconut cream before blending.
• Adjust the amount of curry powder and ginger according to your taste preferences.
• This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Information

• This butternut squash soup is not only delicious but also keto-friendly, as it is low in carbs and high in healthy fats from the coconut milk.
• Butternut squash is a great source of vitamins A and C, as well as fiber.
• The curry powder and ginger add a flavorful kick to the soup, making it a comforting and satisfying meal.