Curried Butternut Squash Soup
Ingredients
- 1 largish medium butternut squash, peeled, seeded and cubed (about 4-5 cups)
- 2 cups potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 medium garlic cloves, minced
- 1 tablespoon ginger, grated
- 1/2 cup cashews (optional but recommended)
- 1 13.66oz can full fat coconut milk
- 2 cups water + 2 teaspoons seasoned veg bouillon (or 2 cups veg stock)
- 3 tablespoons neutral oil, divided
- 3 cardamom pods
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon amchur (mango powder, optional)
- 1 teaspoon kasuri methi (fenugreek, optional)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne
- Salt and pepper to taste
Preparation
Preheat oven to 450°F and line a sheet pan with parchment paper. In a bowl mix together the butternut squash and potatoes then drizzle with 2 tablespoons oil. Bake until tender, about 40 minutes.
Meanwhile heat up the remaining 1 tablespoon oil in a pot and once hot add the onion and cook 3 minutes before adding the garlic and ginger. Cook another minute.
Add all the seasoning and cook till fragrant, about 2 minutes then add the coconut milk, bouillon, water and cashews. Bring to a boil then turn down the heat and simmer for 10 minutes.
Add the cooked butternut squash and potatoes, cook 2 more minutes then remove from heat.
Transfer the soup to a high speed blender and pulse till smooth. You could alternatively use an immersion blender.
Return soup to pot and simmer 5 minutes then take off heat.
Serving suggestions
Serve with a couple of lime wedges on the side and top with whatever you like. I topped mine with cashews, sesame seeds, bird's eye chili, radish and rainbow microgreens and flaky sea salt. Enjoy!
