Silky butternut squash pureed with warm curry spices and creamy coconut milk for a cozy, weeknight-friendly soup.

Scale

1 large butternut squash (about 2.5 lb), peeled, seeded, cubed

1 medium yellow onion, chopped

3 cloves garlic, minced

1 tbsp fresh ginger, grated (optional)

2 tbsp olive oil

1.5–2 tbsp curry powder (mild or to taste)

1/2 tsp ground turmeric

1/2 tsp ground cumin

Pinch red pepper flakes (optional)

4 cups vegetable broth (or chicken broth)

1 (13.5 oz) can full-fat coconut milk

1 tbsp lime juice (or to taste)

Salt and black pepper, to taste

Fresh cilantro, chopped, for serving

Toasted pumpkin seeds, for serving

Plain yogurt or coconut yogurt, for swirl (optional)

1. Warm olive oil in a Dutch oven over medium heat; sauté onion until translucent, 4–5 minutes.

2. Stir in garlic and ginger; cook until fragrant, 30 seconds.

3. Add curry powder, turmeric, cumin, and red pepper flakes; toast 30–60 seconds, stirring.

4. Add cubed squash and broth; bring to a boil, then reduce to a simmer.

5. Simmer uncovered until squash is very tender, 15–20 minutes.

6. Blend the soup smooth with an immersion blender (or blend in batches and return to pot).

7. Stir in coconut milk; simmer gently 2–3 minutes. Season with salt, pepper, and lime juice.

8. Ladle into bowls; garnish with cilantro, pumpkin seeds, and a yogurt or coconut milk swirl if desired.