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  • Writer's pictureelham hazfi

Butternut squash curry soup


Ingredients (4 servings)


  • 2 Tbsp coconu oil or olive oil

  • 1 chopped onion 🧅

  • 1 Tbsp chopped garlic 🧄

  • 1 Tbsp chopped ginger

  • 1 Tbsp chopped fresh turmeric

  • 4 cups chopped butternut squash

  • 2 cups coconut water

  • 2 cups almond milk or any other plant milk

  • 2 Tbsp tahini

  • 1 1/2 Tbsp curry

  • 1 tsp cayenne pepper

  • 1 tsp kosher salt


Toppings


  • 2 Tbsp chia seeds

  • Oven roasted butternut squash cubes (spray butternut squash cubes with olive oil and bake at 400 F in oven until golden brown)

  • 2 Tbsp Chopped cilantro 🌿


Instructions:


  1. In a large pot heat the oil and add onion, garlic, ginger, turmeric and stir until fragrant.(2-3 min)

  2. Add butternut squash. Stir for 2 minutes then add coconut water and almond milk.

  3. Add spices (curry, cayenne pepper and salt) stir.

  4. Cover the pot and bring it to boil. Reduce the heat and cook for 20 min until squash are soft.

  5. With an electric blender blend the soup until smooth. Adjust the thickness of soup with adding more almond milk or coconut water.

  6. Divide the soup into 4 bowls and add the toppings (chia seeds, roasted butternut squash and chopped cilantro)

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