Claire's Curried Butternut Squash Soup Tasty Recipes

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Claire's Curried Butternut Squash Soup

"So easy and so best for fall, this one's from the collection I created for my kiddo whilst she changed into a starving college pupil. I top it with toasted pumpkin seeds or curried almonds."

Ingredients :

1 butternut squash
1 tablespoon olive oil, or as wished
1 onion, chopped
1 shallot, minced
2 tablespoons curry powder, or extra to flavor
1 teaspoon ground turmeric
1 apple, cored and chopped
1 slice clean ginger, minced
water to cowl
1 (14 ounce) can coconut milk
salt to taste

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H45M

Preheat oven to 350 degrees F (a hundred seventy five levels C). Pierce butternut squash and place on a baking sheet.
Bake inside the preheated oven till soft, approximately forty five minutes. Allow squash to cool until easily treated; reduce in half, scoop the seeds, peel, and chop the flesh.
Heat olive oil in a skillet over medium warmth; cook dinner and stir onion and shallot until translucent, about 10 mins. Add curry powder and turmeric and cook till evenly coated, about 2 mins.
Mix squash, apple, and ginger into onion combination; upload enough water to cowl. Bring liquid to a boil, lessen heat to medium-low, and simmer until squash and apples are softened, about 15 mins. Mash soup the use of a potato masher or combination with an immersion blender until squash is broken up.
Mix coconut milk and salt into soup and simmer till heated thru, about three minutes greater.

Notes :

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