Vegan Curried Butternut Squash Soup
Creamy butternut squash soup with, coconut milk, tahini, mango, fresh ginger, cumin, and turmeric. This butternut squash recipe makes a perfect sippy cup soup.
Ingredients
- 1 Butternut Squash
- 60 ml rapeseed oil
- 1 large white onion roughly chopped
- 6 cloves garlic crushed
- 1 large thumb size ginger thinly sliced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp turmeric
- 6 cardamom pods
- ½ tin chopped tomatoes
- 3 tbsp tomato puree
- 400 ml tin coconut milk
- 4 tbsp tahini
- 150 ml water
- 150 ml milk of your choice
- 1 mango peeled and diced
Method
- Pre-heat oven to 180ºC.
- Peel the butternut squash using a potato peeler, then cut in half, de-seed and cut into small chunks. Drizzle over a little rapeseed oil, then roast for around 30 minutes until soft.
- While the butternut squash is roasting, heat the rapeseed oil over a medium heat then gently fry the onions until they are translucent. Add the garlic and ginger and cook for a further minute or two until it is fragrant but not browning.
- Add all of the spices, chopped tomatoes, tomato puree, coconut milk, tahini, water and milk then stir well and bring to a simmer.
- Pour into a blender along with the roasted butternut squash and mango then blend until smooth and creamy.
- Serve with a drizzle of greek yogurt and chopped coriander.
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