Creamy butternut curry soup

This is one of our favorite soups when it’s cold outside. Hope you like it.

Creamy Butternut Curry Soup –  The Celaya Kitchen


2 butternut squash (or kabocha squash)
1-½ cups vegetable or chicken broth
1 can coconut milk/cream (13.5 oz. OR 1-½ cups more broth for a low-fat soup)
1 onion, diced
1 head cauliflower, chopped
½ – 1 tsp sea salt
¼ – ⅛ tsp red pepper flakes (to taste, optional)
1” shredded ginger root
2-3 tsp curry powder (to taste)
2-4 garlic cloves, minced (to taste)
½ lime, juiced
pinch of cilantro, chopped
sprinkle of turmeric powder

Bake 2 butternut squashes on parchment paper in the oven (350) for 45 minutes to 1 hour, or until it is soft when punctured with a fork. Let cool. Peel and deseed.

In a pot, pour in the broth and coconut milk. (For a low-fat version, add 1½ cups more broth instead of coconut milk.) Then add onion, cauliflower, sea salt, red pepper flakes, ginger root, and curry powder. Boil until soft and remove from stove. Add minced garlic and fresh lime juice. Blend in blender until desired consistency. Pour in bowl and sprinkle with chopped cilantro and turmeric powder.

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