Curried Butternut Squash Soup Creamy Curried Butternut Squash Soup infused with cream and savory spices. A savory, simple soup that’s perfect for the fall and winter months.
PREP TIME 5 minutes COOK TIME 25 minutes TOTAL TIME 30 minutes
1-2 Tbsp oil (olive, ghee, or butter)
1 Tbsp fresh grated ginger
2 tsp ground coriander
1 tsp ground cumin
2 tsp ground turmeric
1/4 tsp ground cinnamon
1 tsp brown mustard seeds
1/2 tsp sea salt
Pinch of Black Pepper
2 medium shallots or onions (thinly diced)
1 clove garlic, minced
1 peeled & chopped butternut squash (1 small butternut squash yields ~6 cups)
2 cups broth (vegetable, chicken, or other)
1/2 - 1 cup half and half or milk
1-3 Tbsp maple syrup
FOR SERVING optional
Toasted pumpkin seeds
Heat ghee or oil in large pot over low heat.
Once fragrant, add fresh ginger and all dry spices. Sauté for 30 seconds to 1 minute or until fragrant. Add onion/shallot and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add vegetable broth and maple syrup.
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Stir in milk or cream. Taste and adjust seasonings, adding more salt or sweetener as needed. Continue cooking for a few more minutes over medium heat.
Serve as is or with toasted pumpkin seeds. Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.