Simple Homemade Creamy Coconut Curry Butternut Squash Soup

Ingredients

• •1 medium butternut squash (peeled, seeded, and cubed)
• •1 tablespoon olive oil
• •1 medium onion (diced)
• •2 cloves garlic (minced)
• •1 tablespoon fresh ginger (grated)
• •1 tablespoon curry powder
• •1/2 teaspoon ground cumin
• •1/4 teaspoon ground coriander
• •1 can (13.5 oz) coconut milk
• •3 cups vegetable stock
• •Salt to taste
• •Pepper to taste
• •2 tablespoons fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the diced onion and sauté until soft and translucent, about 3-4 minutes.

3. 3

   Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.

4. 4

   Add the curry powder, ground cumin, and ground coriander, stirring well to combine with the aromatics.

5. 5

   Add the cubed butternut squash to the pot and toss to coat with the spice mixture.

6. 6

   Pour in the vegetable stock and bring the mixture to a boil.

7. 7

   Reduce the heat to a simmer and cook for about 20 minutes, or until the butternut squash is soft and tender.

8. 8

   Remove the pot from heat and use an immersion blender to puree the soup until creamy and smooth. Alternatively, you can transfer the soup in batches to a countertop blender.

9. 9

   Stir in the coconut milk and season with salt and pepper to taste.

10. 10

    Return the soup to low heat to warm through if necessary.

11. 11

    Serve hot and garnish with fresh cilantro if desired.