Curried Butternut Squash Soup

Cold days and nights call for plaid shirts, ugg boots, beanies, and above all, soup. This Curried Butternut Squash soup is bursting with flavor and has made it’s way into my top 5 soups of all time. Sometimes when your cooking it’s good to “keep it simple” and this recipe does just that. Don’t take my word for it, try it yourself and your mind will be blown!

Total Time: 30 minutes

Ingredients:

Produce

  • 1 medium yellow onion (thinly diced)

  • 2 Garlic cloves (minced)

  • 6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups)

Baking and Spices

  • 1 pinch each sea salt + black pepper (plus more to taste)

  • 1 1/2 Tbsp curry powder

  • 1/4 tsp ground cinnamon

Oils and Vinegar

  • 1 Tbsp coconut or avocado oil

Other

  • 1 14-ounce can light coconut milk or sub full-fat, but let’s be honest, I always use full-fat

  • 2 cups vegetable broth

  • 1-3 Tbsp maple syrup (or sub coconut sugar)

  • 1-2 tsp chili garlic paste (optional)

For serving, optional

  • Toasted pumpkin seeds

  • Chili garlic paste

  • Full-fat coconut milk

Directions:

  1. Heat a large pot over medium heat.

  2. Once hot, add oil, onion, and garlic. Sauté for 2 minutes, stirring frequently.

  3. 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.

  4. Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili 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.

*This recipe was made with slight variations from the The Minimalist Baker website*

Cookbooks, Plant-Based Recipe, VeganCor-Cor the HerbivoreButternut Squash, recipe, Lunch ideas, Dinner ideas, delicious, Vegan, vegan recipe, vegetables, whole foods, fresh, simple recipe, plant based, plant based recipe, Soup, butternut squash soupComment