Curried Butternut Squash Soup
October 25, 2016
Lately I’ve been feeling the fall vibes and have been really craving soup. Butternut squash soup, to be specific. I don’t eat soup often but something about last weekends’ “cold front” here in South Florida put me in a mood. After seeing so many recipes over the past few weeks while scrolling though my favorite food-inspired accounts, I had one saved that I was dying to try by Minimalist Baker. Not only was it butternut squash, it was coconut curry infused. Talk about soul-warming! Aside from the fact that it was everything my taste buds wanted, it’s quick and easy to whip up. (I made it last night after getting home from a looooong day) I love so many of her recipes because they’re simple yet wholesome with so many of my favorite ingredients. For this recipe, I used a Vitamix blender and I used honey instead of maple syrup.
- 1 Tbsp (15 ml) coconut oil
- 2 shallots, thinly diced (~40 g)
- 2 cloves garlic, minced (1 Tbsp or 6 g)
- 6 cups (840 g) butternut squash (~ 1 small butternut squash)
- Pinch each sea salt + black pepper, plus more to taste
- 1 1/2 Tbsp (12 g) curry powder
- 1/4 tsp ground cinnamon
- 1 14-ounce (414 ml) can light coconut milk
- 1 1/2 cups (480 ml) vegetable broth
- 1/2 Tbsp honey
- 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 then cover and cook for 4 minutes, stirring occasionally.
- Add coconut milk, vegetable broth and honey.
- 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.
- Using a blender purée on high until creamy and smooth. Return soup back to pot.
- Taste and adjust seasonings, adding more curry powder as needed. Continue cooking for a few more minutes over low heat if needed.
- Serve as is. Can be stored in refrigerator but best when fresh!