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Butternut Squash Velouté with Curry and Coconut Milk

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A cozy, velvety butternut squash velouté enriched with curry and creamy coconut milk—a perfect warm hug in a bowl.

Ingredients

Scale
  • 1 butternut squash, peeled and cubed
  • 1 can of coconut milk
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1–2 tablespoons curry powder (to taste)
  • Salt and pepper, to taste
  • Olive oil

Instructions

  1. Prep your ingredients: Start by peeling and cubing your butternut squash. A good tip is to microwave the whole squash for about 2-3 minutes to soften it—this makes peeling so much easier!
  2. Sauté the aromatics: Heat about 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add your chopped onion and sauté for 5–7 minutes until softened and translucent.
  3. Add garlic and curry: Toss in the minced garlic and curry powder, stirring for another minute until fragrant.
  4. Incorporate the squash: Add in your cubed butternut squash and stir to coat the pieces in the flavorful oil and spices for about 2 minutes.
  5. Pour in the broth: Add your vegetable broth, ensuring the squash is completely submerged. Bring to a gentle simmer and let it cook for about 15-20 minutes, until the squash is tender.
  6. Blend until smooth: Remove from heat and purée the soup until silky smooth with an immersion blender or in batches in a regular blender.
  7. Stir in coconut milk: After blending, stir in the coconut milk and adjust seasonings with salt and pepper, tasting as you go.
  8. Serve and enjoy: Ladle the velouté into bowls and garnish with fresh herbs or a drizzle of coconut milk before serving.

Notes

Serve warm, garnished with fresh herbs and paired with crusty bread or crispy pita chips.

Nutrition

Keywords: butternut squash, creamy soup, vegetarian, curry, coconut milk

Find it online: https://thecomfortspoon.com/creamy-butternut-veloute-curry-coconut-soup/