Curried Butternut Squash Pumpkin Soup 

Creamy and nourishing curried butternut squash pumpkin soup made with warm flavors like fresh ginger, curry powder, and turmeric is a beautiful autumn soup.

INGREDIENTS

SOUP •  Olive or avocado oil •  Yellow onion •  Butternut squash •  Pumpkin puree •  Apple •  Vegetable broth •  Coconut milk •  Curry powder •  Ground turmeric •  Fresh grated ginger •  Salt •  Freshly ground pepper

INSTRUCTIONS

Heat the oil in a stock pot or on saute mode in an Instant Pot pressure cooker. Saute the onion until softened.

1:

Add the butternut squash, pumpkin, apple, broth, coconut milk, curry powder, turmeric, ginger, and salt and bring to a simmer on the stove, partially covered. Simmer until squash is very tender, about 15 minutes.

Use an immersion blender to puree the soup.

2:

Adjust seasonings to taste. Transfer to bowls and garnish with fresh parsley, pepitas, more coconut milk, and/or pomegranate arils.

3:

For more recipes, visit Yummy Mummy Kitchen!

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