As the temperatures start to drop over the next several months everyone starts to prepare hot meals like soups or chilli. They are easy to cook and offer plenty of leftovers. I love butternut squash and when I saw this recipe I had to try it and I was blown away. This soup is packed with flavor and doesn’t dissapoint. The creaminess of the butternut squash and coconut are met with a blast of curry that delivers amazing flavor. This Indian inspired soup is hands down my favorite butternut squash soup. Pair this soup with a slice of harvest loaf bread and your set. This simple recipe for soup should be added to your must try list!
*This recipe can also be found on The Minimalist Baker Site*
Total time 30 mins
Vegan, Indian Inspired, Gluten Free, Serves 4
- 2 Shallots, thinly diced
- 2 Cloves garlic, minced
- 6 Cups butternut squash
- Pinch of sea salt and black pepper, plus more to taste
- 1 1/2 Tbsp Curry powder
- 1/4 Tsp Ground cinnamon
- 1 Tbsp (15ml) coconut or grape seed oil
- 1 14-oz (414 ml) can light coconut milk
- 2 Cups vegetable broth
- 2 – 3 Tbsp (30 – 45 ml) Maple syrup (or sub coconut sugar)
- optional: 1 – 2 tp chilli garlic paste
- Toasted pumpkin seeds
- Chilli garlic paste
- Full-fat coconut milk
- 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 of salt and pepper, curry powder, and ground cinnamon. Stir to coat. Then cover for 4 minutes, stirring occasionally.
- Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chilli 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.