Claire's Curried Butternut Squash Soup
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Claire's Curried Butternut Squash Soup

1. Butternut squash - 1
2. Olive oil, or as needed - 1 tablespoon
3. Onion, chopped - 1
4. Shallot, minced - 1
5. Curry powder, or more to taste - 2 tablespoons
6. Ground turmeric - 1 teaspoon
7. Apple, cored and chopped - 1
8. Fresh ginger, minced - 1 slice
9. Water to cover - 1 slice
10. Coconut milk - 1 (14 ounce) can
11. Salt to taste - 1 (14 ounce) can

How to cook deliciously - Claire's Curried Butternut Squash Soup

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.

2. Stage

Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh.

3. Stage

Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.

4. Stage

Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.

5. Stage

Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.