Butternut Squash Soup Recipe

This butternut squash soup recipe was inspired by a soup at a local Chicago restaurant. It didn’t have any curry taste, but instead what I think to be cumin, garam masala, and a good amount of lime. I came pretty close in flavor and I’m excited my husband loves it too. I needed a change from his often go-to butternut coconut curry soup. Ha. If you really want to go all out, some crispy spiced chickpeas fresh from the oven would make a really good topping when serving. Either way, it’s delicious as is. I hope you enjoy it in your rotation of soups this Fall.

No need to cut the squash perfectly. It gets blended in the end with either an **immersion blender** or blender. Do cut the ginger fine though.

The **Perfect Pot from Our Place** is shown here. There is a steam vent which you can also use to drain water from steaming vegetables or pasta without the need for a separate colander. It comes in different fun colors. *Like any of these type of pots, you can’t use any metal utensils with them or they will scratch up. I mainly use wooden spoons* to stir.

Serves around 4

Ingredients

1 medium yellow onion, diced

3 garlic cloves, finely chopped or minced

1″ ginger, peeled and finely chopped or grated

1 large butternut squash, peeled, seed, & cubed – if it’s medium sized, cut down on the water by 1/2 cup

3 large carrots, coined

4 large celery sticks, chopped fairly small

1/2 tsp Himalayan salt or sea salt, more to taste

1/4 tsp ground pepper

1 TBSP garam masala, sprinkle a tad more in the end if desired

1 TBSP cumin, sprinkle a tad more in the end if desired

4 sage leaves, finely chopped

1 -1 1/2 limes, start with one, add more to taste – I add 1 while it simmers and 1/2 more at the end

1 can coconut milk

Method

In a large soup pot over medium heat, sauté the onion, garlic and ginger with coconut oil or water until softened for about 8 minutes.

Add in the squash, carrots, celery, and 3 cups water.

Add in the salt, pepper, garam masala, cumin, and sage.

Bring to a large boil, cover, lower heat and cook for 30 minutes on a good medium simmer.

Add in coconut milk and lime. Cover and simmer for 10 more minutes.

Carefully transfer in batches to a high speed blender or carefully use an immersion blender to blend until desired consistency. If you want to thicken it a bit, leave the blended soup in the hot pot on low with the cover off. It will thicken some as it sits.

Taste and adjust seasonings. I like to sprinkle in a little more cumin, garam masala, and another squeeze of lime. Lime brightens up the flavors and cuts down on the need to add lots of salt. Although you still might want a tad more salt depending on your mood. 🙂 ENJOY!

Scroll to the bottom for a video.

Easy Vegan Apple Crisp

Instant Pot Butternut Coconut Curry Soup

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