Curried Butternut Squash & Potato Soup

Curried Butternut Squash & Potato Soup is a warm, comforting blend of creamy textures and aromatic spices. Sweet butternut squash and hearty potatoes are simmered with onions, garlic, and curry powder to create a rich, velvety soup with a subtle hint of spice. Packed with vitamins, fiber, and flavor, this nourishing dish is perfect for cozy lunches or light dinners during cooler days.

Ingredients

• 1 Tbsp Olive Oil & Curry Powder
• ½ Cup Coconut Or 1% Milk
• 1 Cup Potato, Peeled & Cubed
• ½ Tsp Salt, ¼ Tsp Black Pepper
• 4 Cups Low-sodium Broth (Veg Or Chicken)
• 1 Small Onion (Diced), 2 Garlic Cloves Minced, 1 Tsp Fresh Ginger/ ½ Tsp Ground
• 3 Cups Butternut Squash, Peeled & Cubed (~1 Lb), 2 Tbsp Plain Yogurt (Optional)

Directions

1. Sauté Aromatics: In A Large Pot, Heat 1 Tbsp Olive Oil Over Medium Heat. Add 1 Small Diced Onion; Sauté 3–4 Minutes Until Soft. Stir In 2 Cloves Minced Garlic And 1 Tsp Minced Fresh Ginger; Cook 1 Minute, Stirring Constantly. Add 1 Tbsp Curry Powder And Toast For 30 Seconds To Release Aroma.
2. Add Vegetables & Simmer: Add 3 Cups Cubed Butternut Squash And 1 Cup Cubed Potato. Stir To Coat With Spices. Pour In 4 Cups Low-sodium Broth. Season With ½ Tsp Salt And ¼ Tsp Black Pepper. Bring To A Boil, Then Reduce To A Simmer. Cover And Cook 15–20 Minutes, Until Vegetables Are Very Tender.
3. Purée & Add Milk (Optional): Turn Off Heat And Purée Soup (Immersion Or Vented Blender). Return To Low Heat, Stir In ½ Cup Milk Or Coconut Milk (Optional), And Warm Gently. Adjust Seasoning.
4. Serve & Garnish: Ladle Hot Soup Into Bowls. Garnish With Chopped Cilantro Or Parsley. Optional: Swirl In A Spoonful Of Plain Yogurt For Tang And Presentation. This Soup Is Fiber-rich, Moderate In Carbs, And Pairs Well With A Small Green Salad Or Half Slice Of Whole-Grain Bread If Desired.