Are you ready to transform your ordinary dinner into an extraordinary culinary adventure? This Curried Squash and Potato Soup is not just a recipe—it's a magical journey of flavors that will transport your taste buds straight to the vibrant streets of India. Imagine a creamy, aromatic soup that combines the sweet earthiness of butternut squash, the hearty comfort of potatoes, and the bold warmth of curry powder, all blended into a silky smooth experience that promises to chase away any chill and comfort your soul.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 2 potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- Prepare all ingredients by peeling and chopping the butternut squash into 1-inch cubes, dicing potatoes into similar-sized pieces, finely chopping the onion, and mincing the garlic cloves.
- Heat a large pot over medium heat and add a small amount of oil. Sauté the chopped onions until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic and curry powder to the onions, stirring continuously for 30-45 seconds to release the aromatic spices and prevent burning.
- Add cubed butternut squash and diced potatoes to the pot, stirring to coat with the spices and onion mixture.
- Pour vegetable broth into the pot, ensuring all vegetables are mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender and can be easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a standard blender in batches.
- Stir in coconut milk, then season with salt and pepper to taste. If the soup is too thick, add additional broth to reach desired consistency.
- Reheat the soup gently if needed, and serve hot. Optional: garnish with fresh herbs like cilantro or a swirl of additional coconut milk.
Tips
- Choose Fresh Ingredients: Select a ripe butternut squash with smooth, unblemished skin for the best flavor and texture.
- Spice Management: Toast your curry powder briefly to enhance its depth and prevent a raw spice taste. Be careful not to burn it.
- Blending Technique: For the smoothest soup, use an immersion blender directly in the pot or carefully transfer to a standard blender in batches.
- Coconut Milk Trick: Add coconut milk at the end to prevent curdling and maintain a luxurious, creamy consistency.
- Consistency is Key: If the soup is too thick, gradually add more vegetable broth. If too thin, simmer uncovered to reduce.
- Garnish Creatively: Elevate your presentation with fresh cilantro, a drizzle of coconut milk, or even toasted pumpkin seeds for added crunch.
Nutrition Facts
Calories: 247kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
