Curried Butternut Squash Soup
October 04, 2018
Warm up on a cool fall day with this delicious and creamy butternut squash soup. You’re taste buds will thank you.
Ingredients
SOUP
1 Tbsp coconut or grape seed oil
2 medium shallots (thinly diced)
2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
6 cups chopped butternut squash (1 small butternut squash yields ~6 cups)
1 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 (or sub coconut sugar)
1-2 tsp chili garlic paste (optional)
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 (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.
- Full-fat coconut milk
Nutrition Per Serving (1 of 4)
Calories: 231
Fat: 9.3g
Saturated fat: 7.8g
Sodium: 455mg
Carbohydrates: 36.8g
Fiber: 4.2g
Sugar: 10.9g
Protein: 6g
