This coconut milk butternut squash soup offers a delightful combination of creamy and spicy flavors, perfect for warming up chilly days!

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Ingredients

1 butternut squash (approximately 1.5 kg), peeled, seeded, and cut into cubes
1 onion, chopped
2 cloves of garlic, minced
1 piece of fresh ginger (about 2 cm), grated
400 ml of coconut milk
4 cups vegetable broth
1 tsp turmeric powder
1/2 tsp ground cumin
2 tbsp olive oil
Salt and pepper, to taste

Optional: Fresh coriander, chopped, for garnish

Preparations

Step 1

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger, and sauté until they are tender and fragrant.

Step 2

Add the butternut squash cubes to the pot and mix them with the onions, garlic, and ginger.

Step 3

Pour the coconut milk and vegetable broth over the vegetables. Season with turmeric, cumin, salt, and pepper. Mix well.

Step 4

Bring the mixture to a boil, then reduce the heat and let it simmer until the squash is tender, about 20-25 minutes.

Step 5

Use an immersion blender to puree the soup until it reaches a smooth consistency. If you don't have an immersion blender, transfer the soup to a blender in small batches, being careful to allow steam to escape.

Step 6

Adjust the seasoning according to your preferences.

Step 7

Serve the hot soup, garnished with chopped fresh coriander and enjoy!

Notes

Original Language: English