Description
This warming butternut squash and broccoli soup is a healthy dinner that tastes decadent. Silky, smooth and full of flavour, it's best served with a side of crusty bread and good company.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 tablespoon curry powder
- 3 cloves garlic (minced)
- 1 Tablespoon fresh ginger, grated
- 1/2 small butternut squash, peeled and diced (500-600g)
- 1 small head broccoli, stem included, diced (300g)
- 4 cups vegetable stock
- 400g coconut milk (1 can)
- 2 tablespoons lime juice (1 lime)
- coriander (for topping - optional)
- Greek yoghurt (for topping - optional)
Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat.
- One the oil is warm, add onion and cook over medium low until fully transparent and aromatic. Your onions should be very slightly beginning to caramelise, browning around the edges.
- Add curry powder, garlic and ginger. Stir well until the spices blend and become fragrant, about 1 minute.
- Add diced squash, broccoli and broccoli stem. Mix well to incorporate spices.
- Cover the veggies and spice mix with 4 cups of vegetable stock. Increase heat to high and bring the soup to a boil.
- Once boiling, reduce the heat and simmer for 30-45 minutes until veggies are tender and falling apart. The squash will soften more quickly, but you want the broccoli stems to soften enough that they'll blend easily.
- Once the veggies are soft, remove the pot from heat.
- Carefully blend with an immersion blender, or transfer to a food processor/regular blender in multiple batches and blend until smooth.
- If you didn't use an immersion blender, return blended soup to pot.
- Return pot to low heat and mix in coconut milk. Add lime juice, and season to taste with salt and pepper.
- To serve the soup, divide between bowls and sprinkle with a generous amount of coriander leaves. You can also add a dollop of Greek yoghurt if desired for extra tang and creaminess.
- Serve immediately, preferably with a slice of fresh sourdough bread.
Notes
If you're using a regular blender, do NOT put your hand over the opening/lid. This can result in a steam burn which is very painful and dangerous.
If you like more spice, add a tiny pinch of cayenne pepper when seasoning the blended soup.
To store, transfer leftovers to airtight containers. Allow to cool, then refrigerate for up to 3 days or freeze for up to three months in a freezer-safe container. To reheat, pour soup into a microwave-safe bowl and microwave on high for 1.5 - 3 minutes, stirring incrementally every 30 seconds - 1 minute.
This soup is vegan as-is so so long as you don't top it with Greek yoghurt at the end. If you want, feel free to use coconut yoghurt instead.
- Prep Time: 15
- Cook Time: 45 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Australian