Butternut Squash Curry Soup

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A bowl of Butternut Squash Curry Soup is more than just a meal; it's a harmonious blend of tradition, flavor, and nutrition.

Course Soup

Cuisine Mexican

Keyword butternut squash, curry, soup

Prep Time 20

Cook Time 1 47

Servings people

Calories 370kcal

Cost $10

Preheat your oven to 375 F.
Season the interior of each butternut squash half with salt and pepper and place them, cut side down on a baking sheet.
2 ½ medium butternut squashes, Sea salt and freshly ground black pepper to taste
Bake the butternut squash for about 1 hour, until the skin can be pierced easily with a fork.
Meanwhile, heat a pot over a medium heat and cook the onions, garlic and ginger with the coconut oil until the onions are translucent, about 7 minutes.
2 tablespoon coconut oil, 2 large onions, 4 garlic cloves, 2 inches fresh ginger
Add the red pepper, Jalapeno pepper, season to taste with salt and pepper and cook for another 10 minutes, stirring frequently.
1 red pepper, 1 Jalapeno pepper, Sea salt and freshly ground black pepper to taste
Add the stock, coconut milk, red curry paste, Garam Masala and combine everything together well. Remove from the heat until the butternut squash is ready.
1 tablespoon red curry paste, 1 can, 2 cups chicken stock, 2 teaspoon Garam Masala or curry powder
When cooked, remove the butternut squash from the oven a let cool a bit before removing the skin and cutting the squash in cubes.
Place the pot with the soup back on the heat and add the butternut squash cubes.
Season the soup again, bring to a simmer and let simmer for 30 minutes.
Puree the soup in a blender, operating by batch and serve, sprinkled with fresh cilantro.
A handful of chopped cilantro for garnishing