Coconut Curry Butternut Squash Soup

This Coconut Curry Butternut Squash Soup is a creamy and flavorful combination of butternut squash, coconut milk, and curry spices. It is the perfect comfort food for chilly days and is also vegan and gluten-free.

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Directions

1. Preheat the oven to 400°F (200°C).
2. Place the diced butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the oven for 25-30 minutes, or until the squash is tender and lightly browned.
3. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Cook for 5 minutes, or until the onion is translucent.
4. Add the curry powder and ground cumin to the pot. Stir to coat the onions and garlic with the spices.
5. Pour in the coconut milk and vegetable broth. Stir well to combine.
6. Add the roasted butternut squash to the pot. Bring the soup to a simmer and cook for 10 minutes, allowing the flavors to meld together.
7. Use an immersion blender or transfer the soup to a blender, and blend until smooth and creamy.
8. Return the soup to the pot and season with salt and pepper to taste.
9. Serve the Coconut Curry Butternut Squash Soup hot, garnished with fresh cilantro.
10. Enjoy!

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