Butternut squash curry soup

Name: Butternut squash curry soup
Cook time: 30 min
Yield: 4-6 portions
Ingredients: 1 Sellery stick (optional); 1 Onion, medium size; 1 tbsp Olive oil; 3 Garlic cloves; 2 cm Ginger; 1 Butternut squash; 500 mL Vegetable broth; 250 mL Coconut milk; Salt; Pepper; Coriander, fresh; 0.25 tsp Cayennepfeffer; 1 tsp Garam Masala; 1 tsp Cumin, ground; 0.5 tsp Coriander seeds, ground

A nice spicy soup for autumn

Season:

September - November

Keywords:

India Spices Butternut Asia Pumpkin

Portions:

4-6 portions

Adjust Amount:

Ingredients

Sellery stick (optional)

Onion, medium size

1 tbsp

Olive oil

Garlic cloves

2 cm

Ginger

Butternut squash

500 mL

Vegetable broth

250 mL

Coconut milk

Salt

Pepper

Coriander, fresh

Spices

¹/₄ tsp

Cayennepfeffer

1 tsp

Garam Masala

1 tsp

Cumin, ground

¹/₂ tsp

Coriander seeds, ground

Cooking:

30 min

Instructions

Finely chop the celery and onion. Sauté in a pan with a little olive oil.
Meanwhile, peel and deseed the butternut squash and cut into approx. 1 cm cubes.
Finely grate (or press) the garlic cloves and ginger. Ideally through a microplane. Add and leave to sweat a little.
Add the spices and pumpkin. Sauté until the pumpkin is slightly frayed. Deglaze with stock and coconut milk.
Cook until the pumpkin is soft. Puree.
Season to taste with salt and pepper.
Serve with freshly chopped coriander.

Last modified: Oct 07, 2024, 07:21 PM