Spicy Butternut Squash and Coconut Milk Soup

Experience the delightful blend of sweet butternut squash and creamy coconut milk in this Spicy Butternut Squash and Coconut Milk Soup. The soup’s rich texture and spicy undertones from the curry and red pepper flakes provide a comforting and satisfying meal, suitable for cooler weather or for those who appreciate a bit of heat in their dish. It’s a simple yet flavorful choice for lunch or dinner, enhancing any mealtime.

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp red pepper flakes
• 4 cups vegetable broth
• 2 tbsp olive oil

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, sauté for about 3 minutes until the onion becomes translucent.
3. Stir in the curry powder and red pepper flakes, cooking for an additional minute to release their flavors.
4. Combine the butternut squash, coconut milk, and vegetable broth in the pot. Bring the mixture to a boil.
5. Reduce the heat to a simmer and cook for about 20 minutes, or until the squash is soft.
6. Blend the soup using an immersion blender until it achieves a smooth consistency.
7. Adjust the seasoning with salt if necessary before serving.

Keywords: Soup, Healthy, Autumn, Vegan, Dairy-Free

Spice Rack: Curry Powder, Red Pepper Flakes

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