🎃 Butternut squash curry soup (15 min): easy & creamy recipe – Neary
Published on • By Lou
Quick answer: To make an ultra-creamy butternut squash and curry soup , peel and chop the butternut squash, sauté it with the onion, add the curry powder, and simmer in a good stock 🥣. Blend with a splash of cream 🥛 and enjoy this golden, spicy, and comforting soup in minutes! Perfect for warming up your autumn evenings in October 🍂.
🧺 Ingredients
- 🎃 1 medium butternut squash (approx. 900g)
- 🧅 1 yellow onion
- 🧄 1 clove of garlic
- 🍛 1 mild curry (or madras)
- 🥛 80 ml cream (plant-based or conventional)
- 💧 600 ml homemade vegetable stock or stock cube
- 🧂 1 pinch of salt & freshly ground pepper
- 🥥 1 olive or coconut oil
- 🌶️ 1 pinch of sweet chili or paprika (optional)
- 🥔 1 potato (optional, for texture)
💡 Tip: For an even more flavorful soup, add a few carrot slices or a splash of coconut milk 🥥 at the end of blending. All the ingredients are available in our homemade soup kit .
👩🍳 Preparation – step by step
Peel the butternut squash, remove the seeds, and cut it into cubes. An easy task with a good knife! You can leave the skin on if it's organic; it adds flavor and fiber 🌱.
In a large saucepan, heat the olive or coconut oil over medium heat. Add the chopped onion and crushed garlic, and sauté until fragrant and translucent 😋.
Sprinkle in the curry powder and sweet chili (or paprika), and mix well to release all the aromas. It will fill the whole kitchen with fragrance!
Add the butternut squash cubes (and the potato if you want a thicker soup), pour in the hot stock. Simmer, covered, until the vegetables are tender 🍲.
Blend until smooth using a blender or immersion blender, add the cream, and adjust the seasoning. Pour into pretty bowls, and garnish with pumpkin seeds or fresh coriander for the finishing touch 🥄.
🌱 Tips to enhance your curried butternut squash soup
- 🥥 Replace the regular cream with coconut milk for a vegan and exotic version.
- 🍋 A dash of lemon or yuzu juice at the end boosts freshness and balances the curry.
- 🌾 Add some red lentils for a more nourishing and protein-rich soup.
- 🍠 Want an even silkier texture? Add a sweet potato along with the butternut squash.
- 🌰 Sprinkle with roasted hazelnuts or seeds for a delicious crunch when serving.
- 🔥 For a spicy touch, add some freshly grated ginger along with the garlic.
- 🥗 Discover our rustic winter soup recipe if you want to vary the flavors!
❓ FAQ – Butternut squash and curry soup: the must-try recipe of October
🎃 Should you peel the butternut squash?
If your butternut squash is organic and has a thin skin, you can leave it on; it blends very well and adds a nice rustic touch. Otherwise, peel it for an ultra-smooth texture.
🍛 Which curry should I use for this soup?
A mild Madras-style curry works really well! You can also try red curry, or even a homemade blend. Adjust it to your taste and your wanderlust 🌍.
🥛 Can it be made vegan?
Of course! Opt for a plant-based cream (coconut, soy, oat) and oil instead of butter. The soup will still be creamy and delicious, even without animal products 🥥.
🥗 How can I add more protein to my creamy soup?
Add a handful of cooked red lentils or chickpeas at the end of cooking. It's filling and delicious!
🔥 Can this creamy soup be frozen?
Yes! Let it cool completely before freezing in portions. You'll have homemade soup ready to enjoy in a flash on busy evenings ❄️.
Discover the 100% seasonal homemade soup kit or use our cl/ml converter to make all your recipes a success.
Need inspiration? Try the rustic winter soup on our blog.
External source: Butternut squash curry soup, early autumn
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