The curry butternut soup is a classic of autumnal season. Sweet and spicy, it warms up during these first evenings that cool off. It is eaten as an appetizer or as a main course with good sandwiches, croutons, etc.
This dish combines european food and world cuisine ! Here is my little personal recipe.
Obviously, this recipe can be declined with all the squashes (pumpkin, and its cousins…) and also carrots. I find that coconut milk brings a little more exoticism than cream and is also more digestible for people who suffer from dairy intolerance.
Curry butternut soup : the recipe
1 red onion
1/2 teaspoon of curry
1/4 teaspoon of cumin
1/4 teaspoon of turmeric
1 tablespoon of Coconut oil
1 liter of vegetable cube broth (no added salt)
A small brick of coconut milk
Peel and slice the onion. Do the same with the butternut and cut it into cubes.
Heat the coconut oil and put the onions back with the spices. Then add the butternut squash. Once all ingredients are mixed, cover with broth and simmer until vegetables are tender.
Before mixing the soup, add the coconut milk. Mix well. Adjust the seasoning and sprinkled with chopped coriander.