Curried Butternut Squash Soup

bns

Now that Fall is officially here, I’m excited to be enjoying all the delicious foods this season provides. One of my favorite fall vegetables is butternut squash — they are wonderful roasted, stuffed, sautéed, and pureed in a soup.  

This recipe is simple, but the flavors of the squash and coconut milk compliment each other so well that it doesn’t take much work to create this healthy and delicious soup!

INGREDIENTS:

1 Tbsp coconut oil
2 medium shallots (thinly diced)
2 cloves garlic, minced
6 cups peeled & chopped butternut squash (1 small butternut squash)
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 Tbsp maple syrup
1-2 tsp chili garlic paste (optional)

FOR SERVING
Toasted pumpkin seeds
Chili garlic paste
Full-fat coconut milk

INSTRUCTIONS

Heat a large pot over medium heat. Add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.

Add butternut squash and season with salt, 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, 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).