Butternut Squash Soup All Curried Up

Warming butternut squash soup all curried up with a dash of coconut milk and yellow curry powder. From my friend Minimalist Baker. Butternut squash is a MUST for fall/winter, it offers vitamins B6 and awesome for the nervous and immune system. This is perfect for a fall afternoon or evening and it only takes about 45min. to prepare. Ingredients:

SOUP

  • 1 Tbsp coconut or grape seed oil
  • 2 shallots, thinly diced
  • 2 cloves garlic, minced
  • 6 cups butternut squash
  • Pinch each sea salt + black pepper, plus more to taste
  • 1 1/2 Tbsp curry powder
  • 1/4 tsp ground cinnamon
  • 1 14-ounce can light coconut milk
  • 2 cups vegetable broth
  • 2-3 Tbsp maple syrup
  • optional: 1-2 tsp chili garlic paste

FOR SERVING optional

  • Toasted pumpkin seeds
  • Chili garlic paste
  • Full fat coconut milk

Instructions:

  • Heat a large pot over medium heat.
  • Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
  • Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
  • Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).
  • Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until butternut squash is fork tender.
  • Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
  • Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.

Serve as is or with garnishes of choice. Store leftovers covered in the refrigerator for 3-4 days, or in the freezer up to 1 month. Best when fresh.

 

call-to-action_recipes