Curried Butternut Squash Soup

A deeply comforting bowl with warm spices and sweet roasted squash — perfect for cozy nights or batch lunches all week long.

Ingredients

• 1 large butternut squash, halved and seeds removed

• 1 yellow onion, diced

• 3 cloves garlic, minced

• 1 tablespoon curry powder

• 1 teaspoon cumin

• 1 teaspoon turmeric

• 1/2 tablespoon fresh ginger, grated (or 1/2 teaspoon ground ginger)

• 4 cups vegetable broth

• Olive oil, for roasting and sautéing

• Salt and pepper, to taste

Instructions

1. Roast the Squash
   Preheat oven to 400°F (200°C). Drizzle butternut squash halves with olive oil and place cut side down on a baking sheet. Roast for 30–40 minutes, or until tender. Let cool slightly, then scoop out the flesh.

2. Sauté the Aromatics
   Heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in garlic, curry powder, cumin, turmeric, and ginger. Cook 1–2 minutes, until fragrant.

3. Add Squash and Broth
   Add the roasted squash to the pot and stir to combine with the spices. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes.

4. Blend the Soup
   Use an immersion blender to purée the soup until smooth, or blend in batches in a high-speed blender.

5. Season and Serve
   Season to taste with salt and pepper. Serve hot with a swirl of coconut milk or sprinkle of herbs, if desired.