Ministry Of Curry Butternut Squash Soup

Ingredients

-Butternut squash, cubed -Olive oil -Onion, diced -Garlic, minced -Curry powder -Ground cumin -Ground turmeric -Vegetable broth -Coconut milk -Salt and pepper

Instructions

Step 1

Preheat the oven to 400F/200C. Place the cubed butternut squash on a baking sheet and lightly coat with olive oil. Roast for 25-30 minutes, until tender.

Step 2

Heat a large pot over medium-high heat and add a tablespoon of olive oil. Once the oil is hot, add the diced onion and sauté until softened, about 5 minutes.

Step 3

Add the minced garlic and sauté for an additional minute.

Step 4

Add the curry powder, cumin, and turmeric and sauté for an additional minute.

Step 5

Add the roasted butternut squash, vegetable broth, and coconut milk. Bring the mixture to a boil and then reduce the heat to low. Simmer for 10-15 minutes.

Step 6

Using an immersion blender, blend the soup until it is smooth. Alternatively, you can transfer the soup to a blender or food processor and blend until smooth.

Step 7

Season with salt and pepper to taste. Serve with a dollop of coconut milk or a sprinkle of fresh herbs. This Ministry of Curry Butternut Squash Soup is a delicious and easy way to enjoy a comforting bowl of soup. The roasted butternut squash adds a sweetness to the savoury flavours of the curry and spices. With just a few simple ingredients and a few minutes of prep time, you can have a bowl of delicious soup that everyone will love. Enjoy!