It’s fall — and that means it’s time to take advantage of the amazing produce that are offered locally, like butternut squash. This adorably unfortunate looking gourd is perfect for an autumn staple, soup. So grab your spoon and let’s get cooking.
Curried Butternut Squash Soup
- Prep Time:5 minutes
- Cook Time:30 minutes
- Total Time:35 minutes
- 1 tablespoon coconut oil
- 2 shallots, thinly diced
- 1 tablespoon minced garlic
- 1 small butternut squash
- 1 1/2 tablespoon curry powder
- 1/4 teaspoon ground cinnamon
- 14 oz coconut milk
- 2 cup vegetable broth
- 2 1/2 tablespoon maple syrup
- 1 pinch salt
- 1 pinch pepper
Chop the butternut squash into slices and peel and dice the shallots.
Heat a large pot over medium heat.
Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
#SpoonTip: Don’t look directly into the pot and the steam. Those shallots cooking are like cutting onions x 10. That or find some chemistry goggles.
Add butternut squash and season with a pinch of 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, and maple syrup.
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.
Transfer soup to a blender (or if you’re really fancy use an immersion 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 the squash seeds (pumpkin seeds would also work great). Store leftovers covered in the refrigerator for 3-4 days, or in the freezer up to 1 month. Best when fresh.