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As the leaves turn golden and the air takes on a crispness that signals the arrival of fall, there’s nothing quite as comforting as a warm bowl of soup. Among the many options available, Creamy Curried Butternut Squash Soup stands out for its rich, velvety texture and the harmonious blend of spices that invigorate the senses. This delightful dish not only warms the body but also nourishes it, thanks to the wholesome ingredients that come together to create a truly exceptional experience.

Butternut Squash Soup

Warm up your fall with a bowl of delicious Creamy Curried Butternut Squash Soup! This easy recipe combines the sweet, nutty flavor of butternut squash with aromatic spices for a cozy, comforting dish. Packed with vitamins and fiber, this soup is as nutritious as it is tasty. Perfect for weeknight dinners or festive gatherings, it's sure to impress.
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Ingredients
  

1 large butternut squash, peeled and diced

1 medium onion, chopped

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 tablespoon curry powder

1 teaspoon ground cumin

4 cups vegetable broth

1 can (13.5 oz) coconut milk

2 tablespoons olive oil

Salt and pepper to taste

Optional garnish: pumpkin seeds, cilantro, and a swirl of coconut milk

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.

    Stir in the minced garlic, grated ginger, curry powder, and ground cumin. Cook for an additional 2-3 minutes until fragrant, stirring frequently.

      Add the diced butternut squash to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for about 20-25 minutes, or until the squash is tender.

        Once the squash is cooked, remove the pot from the heat. Use an immersion blender to carefully purée the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches.

          After blending, return the soup to the pot (if necessary) and stir in the coconut milk. Heat over low heat until warmed through, about 5 minutes. Season with salt and pepper to taste.

            Serve hot, garnished with pumpkin seeds, a sprinkle of fresh cilantro, and a swirl of coconut milk, if desired.

              Prep Time: 15 mins | Total Time: 45 mins | Servings: 4-6