Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup
Cook time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 1200 g butternut squash peeled, seeded, and cut into 2.5 cm cubes; 15 ml olive oil; 4 g kosher salt; 1 g black pepper freshly ground; 15 ml olive oil; 150 g yellow onion finely chopped; 12 g garlic cloves minced; 8 g curry powder; 2 g ground cumin; 6 g kosher salt; 800 ml vegetable stock; 200 ml water; 400 ml coconut milk; 1 g black pepper freshly ground; 15 ml lime juice freshly squeezed; 15 g cilantro leaves roughly chopped; 30 g pumpkin seeds toasted, for garnish

This American-style squash soup uses roasted butternut squash for depth, curry powder for warmth, and coconut milk for a smooth, spoonable texture. The soup is blended until velvety and finished with cilantro and lime for freshness.

By Julienne

Cook time: 40 minutes

Servings: 4

Ingredients

1200 g butternut squash peeled, seeded, and cut into 2.5 cm cubes
15 ml olive oil
4 g kosher salt
1 g black pepper freshly ground
15 ml olive oil
150 g yellow onion finely chopped
12 g garlic cloves minced
8 g curry powder
2 g ground cumin
6 g kosher salt
800 ml vegetable stock
200 ml water
400 ml coconut milk
1 g black pepper freshly ground
15 ml lime juice freshly squeezed
15 g cilantro leaves roughly chopped
30 g pumpkin seeds toasted, for garnish

Instructions

Heat the oven to 220°C. Toss the butternut squash with 15 ml olive oil, 4 g kosher salt, and 1 g black pepper on a rimmed sheet pan. Roast for 25 to 30 minutes, turning once, until the squash is browned at the edges and easily pierced with a fork. The squash is tender and caramelized in spots.
While the squash roasts, warm the remaining 15 ml olive oil in a large pot over medium heat. Add the onion and cook for 6 to 8 minutes, stirring, until softened and translucent. Add the garlic, curry powder, cumin, and the remaining 6 g kosher salt and cook for 30 seconds, stirring, until fragrant. The onion is soft and the spices smell toasted but not browned.
Add the roasted squash, vegetable stock, and water to the pot. Bring to a simmer over medium-high heat, then reduce to low and cook for 10 minutes so the flavors meld. The soup is bubbling gently and the squash breaks apart easily.
Blend the soup until smooth using an immersion blender, or in batches in a countertop blender. Return the soup to the pot if needed, then stir in the coconut milk and the remaining 1 g black pepper. Warm gently over low heat for 3 to 5 minutes; do not let it boil. The soup is smooth, creamy, and fully hot with no harsh boil after adding coconut milk.
Stir in the lime juice. Taste and adjust with additional salt if needed, using only the measured kosher salt already in the pot. Ladle into bowls and top with cilantro and, if using, toasted pumpkin seeds. The soup tastes balanced, the cilantro stays bright, and the garnish sits on top without sinking.