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 13.66 oz can full fat coconut milk
- 2 cups vegetable stock (or 2 cups water with 2 teaspoons seasoned vegetable base)
- 3 tablespoons neutral oil
- Salt and pepper to taste
Spices
- 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
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 the remaining 1 tablespoon oil in a pot and once hot, add the onion and cook for 3 minutes before adding the garlic and ginger. Cook for another minute.
Add all the seasoning and cook until fragrant, about 2 minutes, then add the coconut milk, vegetable stock, and cashews. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add the cooked butternut squash and potatoes, cook for 2 more minutes, then remove from heat.
Transfer the soup to a high-speed blender and blend until smooth. Alternatively, use an immersion blender.
Return the soup to the pot and simmer for 5 minutes, then remove from heat.
Serving suggestions
Serve with lime wedges on the side and top with desired garnishes such as cashews, sesame seeds, bird's eye chili, radish, microgreens, and flaky sea salt.
