Roasted Butternut Squash Soup with Coconut Milk and Curry

Servings: 4 | 30 minutes | 250 kcal

The origin of butternut squash soup can be traced back to Native American cuisine. The addition of coconut milk and curry, however, gives it an Asian twist, marrying two cuisine cultures into one delicious dish.

This recipe was inspired by my trip to Thailand where curry and coconut are staple ingredients. I decided to give it a twist by adding roasted butternut squash, a vegetable I love for its sweet and nutty flavor.

Ingredients

1 pieces Butternut Squash
400 ml Coconut Milk
2 teaspoons Curry Powder
4 cups Vegetable Stock
2 teaspoons Olive Oil
to taste grams Salt and Pepper

Instructions

Preheat your oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds and brush it with olive oil. Roast it for about 45-50 minutes or until it' tender.
Let the butternut squash cool down a bit, then scoop out the flesh with a spoon.
In a large pot, heat the curry powder over medium heat until it becomes fragrant. Then add the butternut squash, vegetable stock, and coconut milk. Let it simmer for about 15-20 minutes.
Blend the soup with a hand blender until it' smooth and creamy. Add salt and pepper to taste.
Serve the soup with some fresh bread and enjoy this comforting dish.