- Curried powder (primary spice blend, key to the dish's taste)
- Garlic cloves (to add depth of flavor)
- Vegetable broth (for a creamy base)
- Coconut milk (optional, for added richness and creaminess; important for thickening)
- Ginger root (for warmth and spice)
- Salt (to balance flavors)
- Black pepper (for an extra kick)
- Olive oil or butter (for sautéing vegetables)
- Fresh cilantro (for garnish; adds a fresh touch)
- Optional: Cream (for a richer texture, enhance keyword for creamy soups)
By including these keywords and SEO-friendly formatting, your recipe will attract more visitors interested in curried butternut squash soup.
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Steps
### Claire's Curried Butternut Squash Soup: A Step-by-Step Guide
#### Introduction
Claire's curried butternut squash soup is a delicious and warming dish that combines the sweet, earthy flavor of butternut squash with the warmth of curry spices. This recipe serves 4 to 6 people and can be easily adapted for any dietary preference.
#### Ingredients
- 1 medium butternut squash (about 1 lb)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground ginger
- 1/4 tsp ground turmeric
- 1/2 tsp curry powder
- 1 can (14 oz) coconut milk
- 3 cups chicken or vegetable broth
- Salt and pepper, to taste
- 1 tbsp chopped fresh cilantro, for garnish
#### Equipment Needed
- Large soup pot
- Immersion blender or regular blender
- Cutting board
- Knife
### Step-by-Step Instructions
#### Preparing the Ingredients
1. **Preheat your oven** to 400°F (205°C).
2. **Cut the butternut squash in half**, scoop out the seeds, and dice into small cubes.
#### Cooking the Soup
3. In a large soup pot or Dutch oven, heat **olive oil over medium heat**.
4. Add the **chopped onion** and cook until softened and translucent, about 5 minutes.
5. Add the **minced garlic**, cooking for another minute until fragrant but not browned.
6. Stir in the **ground cumin**, coriander, ginger, turmeric, and curry powder. Cook for an additional 2 minutes to toast the spices.
#### Adding Vegetables and Broth
7. Add the **diced butternut squash** to the pot, stirring well to coat with the spice mixture.
8. Pour in the **coconut milk**, then add enough chicken or vegetable broth to just cover the vegetables (about 3 cups).
9. Bring the soup to a boil, then reduce heat and let it simmer for about 20 minutes, until the squash is tender.
#### Blending the Soup
10. Use an **immersion blender** directly in the pot to puree the soup until smooth. Alternatively, carefully transfer batches of the hot soup to a regular blender and blend before returning them to the pot.
11. Season with salt and pepper to taste.
### Serving Suggestions
- Serve the soup warm, garnished with chopped fresh cilantro.
- A dollop of plain yogurt or a squeeze of lemon can add extra flavor.
- For added texture, you could also top each bowl with some toasted coconut flakes or crushed nuts.
#### SEO Tips for Your Recipe
- Use keywords like "curried butternut squash soup" and "Claire's recipe".
- Include descriptions of the cooking process to attract readers searching for detailed instructions.
- Mention nutritional benefits and dietary adaptability to appeal to a broader audience.
- Add images of the finished dish for better visual appeal.
Enjoy your homemade curried butternut squash soup, perfect for chilly evenings or as part of a comforting meal.