Curried Butternut Squash Soup

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

Ingredients

Soup:

Produce

  • 2 Shallots, thinly diced
  • 2 Cloves garlic, minced
  • 6 Cups butternut squash

Spices

  • Pinch of sea salt and black pepper, plus more to taste
  • 1 1/2 Tbsp Curry powder
  • 1/4 Tsp Ground cinnamon

Oils

  • 1 Tbsp (15ml) coconut or grape seed oil

Other

  • 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

For serving:

  • Toasted pumpkin seeds
  • Chilli garlic paste
  • Full-fat coconut milk

 

Directions

  1. Heat a large pot over medium heat.
  2. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
  3. 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.
  4. Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chilli garlic paste (optional for heat).
  5. 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.
  6. 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.
  7. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
  8. 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.

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