Coconut Curry Butternut Squash Soup
This Butternut Squash Soup is made with coconut milk, curry, and Indian spices which perfectly compliment the flavor of the butternut squash. It's easy to make and leftovers store well!
Ingredients
4 servings
Instructions
- Add oil to a large soup pot or Dutch oven over medium heat.
- When oil is hot add onion and garlic and sauté until fragrant, about 2 to 3 minutes.
- Add the roasted cumin, garam masala and madras curry powder and mix well cooking another minute.
- Add the broth, light coconut milk, butternut squash and bring to a boil, cover and cook low heat until the squash is soft, 12-15 minutes.
- Remove cover and using an immersion blender, puree soup until smooth (or do this in batches in a regular blender).
- Season with salt and fresh pepper, to taste and serve with fresh cilantro.
Nutrition per serving
108kcal
💰 Cost Estimate
Total Ingredients
$2358.00
$2358.00
Per Serving
$590.00/serving
$590.00/serving
🏠 Savings
~$4716.00 vs buying!
~$4716.00 vs buying!
📋 Price Breakdown (73% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| olive oil | 1 tsp | $7.00 |
| roasted cumin | 0.5 tsp | $18.00 |
| garam masala | 0.5 tsp | - |
| madras curry powder | 2 tsp | $47.00 |
| onion | 0.5 medium | $25.00 |
| garlic | 2 cloves | $395.00 |
| butternut squash | 16 oz | $1759.00 |
| canned light coconut milk | 1 cup | $12.00 |
| vegetable broth | 3 cups | $95.00 |
| kosher salt and fresh black pepper | - | - |
| chopped fresh cilantro | - | - |
*Estimated market prices, may vary by region
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