My Creamy Curried Butternut Squash Soup Recipe Autumn

Name: My Creamy Curried Butternut Squash Soup Recipe Autumn
Total time: 65 min
Ingredients: 1 large butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed; 2 tablespoons olive oil (30ml); 1 large onion, chopped (approx. 1 cup / 150g); 2 cloves garlic, minced; 1 inch ginger, grated (approx. 1 tbsp / 15g); 1 tablespoon curry powder; ½ teaspoon ground cumin; ½ teaspoon ground coriander; Pinch of red pepper flakes (optional); 4 cups vegetable broth (1 liter); 1 (13.5 oz / 400ml) can coconut milk; Salt and black pepper to taste; ¼ cup canned coconut cream, refrigerated overnight (60ml) (Optional); Toasted pumpkin seeds (Optional); Fresh cilantro, chopped (Optional); A drizzle of olive oil (Optional)

chefyoyo.com

Cosy up with my curried butternut squash soup This easy recipe with coconut milk warming spices is pure comfort A family fave ready in under an hour

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