Creamy Curried Butternut Squash Soup by @starinfinitefood

1h10

4 servings

🫒

2 tbsp

Olive oil

🧅

1

Onion

🥬

1 stalk

Celery

🧄

1 head

Garlic

🥥

450 ml

Coconut milk

🍲

240 ml

Broth

🎃

1

Butternut squash

🌶️

2 tsp

Paprika

🍛

1.5 tsp

Curry powder

🧂

1 tsp

Salt

🧈

1 tbsp

Butter

🌿

Fresh cilantro

🌱

Pumpkin seeds

  1. Preheat

    Preheat the oven to 425 and line a sheet pan with parchment paper.

  2. Add
    • Butternut squash
    • Garlic

    Add the butternut squash to the sheet pan, face up, with the garlic placed in the squash divot.

  3. Add
    • Onion
    • Celery
    • Olive oil

    Add the onion and celery to the sheet pan, then drizzle everything with the olive oil and season with some salt.

  4. Step
    • Onion
    • Garlic

    Turn the onion and garlic head face down.

  5. Place
    • Butternut squash
    • Garlic

    Place the sheet pan in the oven for 50-55 minutes, flipping the squash and the garlic halfway, until the squash is fork tender.

  6. Step
    • Onion
    • Butternut squash

    Remove the sheet pan from the oven, then remove and discard the skin of the onion and the skin of the squash.

  7. Add
    • Butternut squash
    • Celery
    • Onion

    Add the squash, celery and onion to a high speed blender, then squeeze the garlic from the skin and add that to the blender.

  8. Add
    • Coconut milk
    • Broth
    • Paprika

    Add the coconut milk, broth, paprika, curry powder and salt to the blender and blend until very smooth, like a purée.

  9. Stir
    • Butter

    Stir in the butter before serving, if using.

  10. Top
    • Fresh cilantro
    • Pumpkin seeds
    • Coconut milk

    Top with the cilantro, pumpkin seeds and coconut milk, if using.

Creamy Curried Butternut Squash Soup by @starinfinitefood

1h10

4 servings

🫒

2 tbsp

Olive oil

🧅

1

Onion

🥬

1 stalk

Celery

🧄

1 head

Garlic

🥥

450 ml

Coconut milk

🍲

240 ml

Broth

🎃

1

Butternut squash

🌶️

2 tsp

Paprika

🍛

1.5 tsp

Curry powder

🧂

1 tsp

Salt

🧈

1 tbsp

Butter

🌿

Fresh cilantro

🌱

Pumpkin seeds

Preparation Steps

  1. Step 1/10

    Preheat the oven to 425 and line a sheet pan with parchment paper.

  2. Step 2/10

    Add the butternut squash to the sheet pan, face up, with the garlic placed in the squash divot.

    🎃Butternut squash
    🧄Garlic
    🍳Sheet pan

  3. Step 3/10

    Add the onion and celery to the sheet pan, then drizzle everything with the olive oil and season with some salt.

    🧅Onion
    🥬Celery
    🫒Olive oil
    🧂Salt
    🍳Sheet pan

  4. Step 4/10

    Turn the onion and garlic head face down.

    🧅Onion
    🧄Garlic

  5. Step 5/10

    Place the sheet pan in the oven for 50-55 minutes, flipping the squash and the garlic halfway, until the squash is fork tender.

    🎃Butternut squash
    🧄Garlic
    🍳Sheet pan

  6. Step 6/10

    Remove the sheet pan from the oven, then remove and discard the skin of the onion and the skin of the squash.

    🧅Onion
    🎃Butternut squash

  7. Step 7/10

    Add the squash, celery and onion to a high speed blender, then squeeze the garlic from the skin and add that to the blender.

    🎃Butternut squash
    🥬Celery
    🧅Onion
    🧄Garlic

  8. Step 8/10

    Add the coconut milk, broth, paprika, curry powder and salt to the blender and blend until very smooth, like a purée.

    🥥Coconut milk
    🍲Broth
    🌶️Paprika
    🍛Curry powder
    🧂Salt

  9. Step 9/10

    Stir in the butter before serving, if using.

    🧈Butter
    🥄Spoon

  10. Step 10/10

    Top with the cilantro, pumpkin seeds and coconut milk, if using.

    🌿Fresh cilantro
    🌱Pumpkin seeds
    🥥Coconut milk

Composition

Ingredients

Types

Oil, Vegetables, Plant-based milk, Stock, Spices, Dairy, Herbs, Seeds

Ingredients

Olive oil, Onion, Celery, Garlic, Coconut milk, Broth, Butternut squash, Paprika, Curry powder, Salt, Butter, Fresh cilantro, Pumpkin seeds

Notes

Onion (halved), Garlic (top cut off), Coconut milk (whole fat, canned, extra, optional topping), Butternut squash (halved lengthwise, seeds removed), Butter (1-2 tbsp, optional), Fresh cilantro (optional topping), Pumpkin seeds (topping mentioned in transcript, amount not given)

Allergens

Celery, Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free

Calories

280 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 28g, Fat: 19g, Fiber: 5g, Sugars: 7g

Nutritional Information

Minerals

Potassium: 550mg, Magnesium: 45mg, Sodium: 520mg, Iron: 1.5mg, Calcium: 70mg

Vitamins

Vitamin A: 450µg, Vitamin C: 25mg, Vitamin E: 2mg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

15 minutes

Cooking

55 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Sheet pan, Parchment paper, Spoon

Appliances

Oven, Blender

Type

Type

Type Of Dish

Soup

Occasions

Autumn, Everyday Comfort Food

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Smooth, Velvety, Creamy, Purée

Flavors

Savory, Curried, Spiced, Creamy, Coconut, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigerated : 4-5 days (in an airtight container), frozen : 2-3 months (in a freezer-safe container or bag,thaw before reheating)