Imagine a soup so luxuriously smooth and packed with exotic flavors that it transports you to the vibrant streets of India with just one spoonful. This Curried Butternut Squash Cauliflower Soup is not just a meal; it's a culinary adventure that combines the rich, velvety textures of butternut squash and cauliflower with the warm, aromatic embrace of curry powder. Perfect for chilly evenings or when you're craving a comforting yet nutritious dish that will wow your taste buds and impress your dinner guests.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 medium butternut squash, peeled and diced
- 1 cauliflower head, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the coconut oil over medium heat until melted and shimmering.
- Add the chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn the garlic.
- Sprinkle the curry powder over the sautéed onions and garlic, stirring well to combine. Cook for another minute to toast the spices and enhance their flavor.
- Add the diced butternut squash and chopped cauliflower to the pot, stirring to coat the vegetables with the spices.
- Pour in the vegetable broth, ensuring that the vegetables are fully submerged. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the butternut squash and cauliflower are tender.
- Remove the pot from heat and allow it to cool slightly before blending. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a countertop blender.
- Return the blended soup to the pot and stir in the coconut milk. Heat over low heat until warmed through. Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh cilantro for a burst of color and flavor.
Tips
- Choose a fresh, firm butternut squash for the best flavor and texture. Look for one without blemishes or soft spots.
- Toast your curry powder briefly in the pot before adding vegetables to enhance its depth and complexity.
- For an extra smooth soup, use an immersion blender directly in the pot or carefully transfer to a high-powered blender in batches.
- If you prefer a thinner consistency, gradually add more vegetable broth until you reach your desired texture.
- Fresh cilantro is key for garnish - it adds a bright, fresh contrast to the rich, creamy soup.
- For a protein boost, consider adding cooked chickpeas or shredded chicken when serving.
- This soup freezes beautifully for up to 3 months, making it perfect for meal prep.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 0mg
