Curried Butternut Squash and Cauliflower Soup
User Reviews
4.3
Curried Butternut Squash and Cauliflower Soup
Description
Curried Butternut Squash and Cauliflower Soup combines peeled, cubed butternut squash and cauliflower florets sautéed with diced onion and a blend of spices including curry powder, cinnamon, ginger, turmeric, and coriander. The vegetables cook in vegetable broth until soft, then the mixture is puréed with an immersion blender to a smooth consistency before coconut milk is stirred in to enrich the texture. The warm, earthy spices balance the natural sweetness of the squash, while cauliflower adds body to the soup.
The finished soup has a velvety texture and a mild, fragrant spice profile. Toppings of chopped cilantro and cashews add brightness and crunch that contrast with the creamy base. This soup works well as a starter or light meal during cooler weather.
According to the notes, leftovers can be refrigerated for several days or frozen for months, making it practical to prepare in advance or enjoy over multiple meals.
Ingredients
- 1 tablespoon olive oil
- 1 cup onion diced
- 4 cups butternut squash peeled and seeds removed, cubed
- 4 cups cauliflower florets
- 1 tablespoon curry powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Coriander spelling corrected from 'corander'
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 3 1/2 cups vegetable broth
- 2/3 cup coconut milk full fat can also be used, light, canned
- cilantro chopped, for garnish
- cashew chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat. When the oil is hot add in the diced onion and sauté 2 minutes.
- Add in the butternut squash and sauté another 3 minutes. Add in the cauliflower and all the spices and stir to combine.
- Pour in the vegetable broth and stir everything together. Cover with a lid and bring to a boil. Once boiling, remove the lid and lower the heat to medium-low.
- Simmer the soup until the vegetables are very tender. Turn off the heat and use an immersion stick blender to purée the soup until it's smooth. I usually purée 4-5 minutes for an extra creamy soup.
- Add in the coconut milk and purée until combined. Taste for seasoning then serve the soup topped with chopped cilantro and cashews if desired.
Notes
- Refrigerate leftover soup for up to several days or freeze for longer storage of several months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
