Curried Butternut Squash Soup
39 minweeknight4 servingsveganvegetarian
Ingredients
- Butternut squash800 g, peeled and cubedOn hand
- Onion1, choppedOn hand
- Curry powder1.5 tbspoptional
- Coconut milk200 mloptional
- Vegetable stock750 mloptional
- Olive oil1 tbspoptional
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Steps
- 1
Peel the squash and cut it into cubes.
8 min
- 2
Soften the onion in olive oil.
5 min
- 3
Toast the curry powder in the pot for a minute.
1 min
- 4
Add the squash and stock.
1 min
- 5
Simmer until the squash is completely tender.
20 min
- 6
Blend until velvety.
2 min
- 7
Swirl in the coconut milk.
1 min
- 8
Season and serve.
1 min
Cook’s note. Microwave the whole squash for 3 minutes first; the peel comes off in strips.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.