Curried Butternut Squash Soup

By Minimalist Baker

Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that's perfect for the fall and winter months.

Ingredients

• 1 Tbsp coconut or avocado oil
• 2 medium shallots ((thinly diced))
• 2 cloves garlic, minced ((2 cloves yield ~1 Tbsp or 6 g))
• 6 cups peeled & chopped butternut squash ((1 small butternut squash yields ~6 cups or 840 g))
• 1 pinch each sea salt + black pepper ((plus more to taste))
• 1 pinch each sea salt + black pepper ((plus more to taste))
• 1 1/2 Tbsp curry powder
• 1/4 tsp ground cinnamon
• 1 14-ounce can light coconut milk
• 2 cups vegetable broth (DIY or store-bought)
• 1-3 Tbsp maple syrup ((or sub coconut sugar))
• 1-2 tsp chili garlic paste ((optional))
• Toasted pumpkin seeds
• Chili garlic paste
• Full-fat coconut milk

Instructions

1. 1

   Heat a large pot over medium heat.

2. 2

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

3. 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. 4

   Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).

5. 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. 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. 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. 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.