Curried Butternut Squash Soup Recipe
Curried Butternut Squash Soup Recipe
Skin-friendly, dairy-free, sugar-free, gluten-free
As fall comes closer, soups are my go-to for dinner.
It’s such a warm feeling to be snuggled up by the fire on a cold day and have a delicious warm bowl of wholesome goodness.
Most soups have heavy dairy-based creamers or just don’t pack enough punch to be appetizing.
So I have made sure this one is dairy-free, delicious and heart-warming.
Here is the recipe:
YOU WILL NEED:
1 tablespoon oil (olive or avocado)
1 cup chopped onion
1 tablespoon garlic
4 cups of frozen butternut squash chunks
Salt to taste
1.5 tablespoons curry powder (or a mixture of turmeric, coriander powder, chilli powder, black pepper)
1/4 teaspoon cinnamon powder
1 cup of water or broth
1/2 can coconut milk
Pumpkin seeds (for garnish)
DIRECTIONS:
Heat the oil in a pan
Once the oil is heated, add in onions and garlic
Saute for 2 minutes
Add curry powder, salt and cinnamon powder
Saute for 1 minute
Add the butternut squash chunks – stir to make sure all of them are coated with spices
Add in the coconut milk and broth
* Instant pot version: Cook on high pressure – manual or pressure cooker mode for 5 minutes, let the pressure release naturally
* Stove pot: Boil on medium heat till butternut squash is soft – add more water if needed
Once cooked puree with a hand mixer until creamy and uniform
Serve in a bowl and garnish with pumpkin seeds
ENJOY! Don’t forget to tag me on instagram if you try it (@dr.tanvitijoriwala)
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