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Claire's Curried Butternut Squash Soup

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Recipe Summary Claire's Curried Butternut Squash Soup

So easy and so perfect for fall, this one's from the collection I created for my kiddo when she was a starving college student. I top it with toasted pumpkin seeds or curried almonds.

Ingredients | Photo Scavenger Hunt Ideas For College Students

1 butternut squash

1 tablespoon olive oil, or as needed

1 onion, chopped

1 shallot, minced

2 tablespoons curry powder, or more to taste

1 teaspoon ground turmeric

1 apple, cored and chopped

1 slice fresh ginger, minced

water to cover

1 (14 ounce) can coconut milk

salt to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.

Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh.

Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.

Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.

Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.

Info | Photo Scavenger Hunt Ideas For College Students

prep: 15 mins cook: 1 hr 20 mins additional: 10 mins total: 1 hr 45 mins Servings: 4 Yield: 4 servings

TAG : Claire's Curried Butternut Squash Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Butternut Squash Soup Recipes,