When autumn arrives with its cooler days, nothing beats a comforting soup to warm up. This butternut and curry soup recipe combines the sweetness of squash with the spicy warmth of Indian spices, resulting in a flavorful and harmonious dish. Easy to prepare with just a few ingredients, it will delight both beginners and experienced cooks.
Start by peeling the butternut squash and cutting it into pieces. This is by far the longest step. Place the squash in a pot, cover with water, add salt, and let it simmer for about 20 minutes until the squash is tender.
To finish, once cooked, blend everything together, adjust the seasoning with salt and pepper, add the curry and mix.
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