Garden Fresh Curried Butternut Squash Soup
Ready for a truly satisfying soup on a budget? Time to make Curried Butternut Squash Soup! This nutritious dish is the perfect one pot meal. Easy to make, gluten free, vegan and so very delicious.
Servings: 6 servings
Ingredients
- 6 cups butternut squash peeled, seeded and cubed into 1/2 inch pieces
- 3 teaspoons non dairy butter add more if needed, I use Earth Balance
- 1 large onion yellow, chopped
- 1 teaspoon olive oil
- 2 teaspoons yellow curry powder
- 1 teaspoon mustard seeds whole
- 1/4 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon fresh ginger minced
- 4 cups vegetable broth
- 1/2 cup soy or almond milk
- roasted pumpkin seeds garnish
- non dairy cream garnish
Instructions
- Heat butter in a large frying pan or skillet over medium heat. Add chopped onion and cook until soft, about 4 minutes.
- Mix in cubed butternut squash and cook until lightly brown. Use additional butter if squash sticks to pan. Cook squash in batches if it does not lay flat in the pan. When lightly brown, remove from heat and set aside.
- Sauté spices in olive oil in a soup pot for 1 minute. Then add 4 cups of vegetable stock. Bring to boil.
- Mix in onion and squash with the stock and spices in the soup pot. Cook for 25 minutes or until squash is completely tender.
- Puree the soup using an immersion blender until smooth. Add milk.
- Garnish with cream and roasted pumpkin seeds and serve.
Notes
TIPS/RECIPE NOTES
This recipe keeps fresh in the fridge for 4-5 days.
It can be frozen for up to 3 months. Allow to cool before freezing.
You can use a variety of toppings on the soup. My favorites are roasted pumpkin seeds and cream. Other suggestions are toasted chickpeas, croutons or other varieties of nuts.
Add your toppings just before serving so they remain on the top.