Curried Butternut Squash Soup

A savory, simple soup that’s perfect for chilly weather.

This definitely isn’t your run-of-the mill butternut squash soup, friends. The addition of fragrant curry, warming cinnamon and creamy coconut milk gives this one-pot wonder a unique sweet and spicy profile with a luxurious, silky texture. And it just so happens to be vegan, gluten-free, and paleo, so it’s got serious crowd-pleasing potential. I love this satisfying soup for lunch, as a very light cleansing dinner with a side salad, or as a festive appetizer for entertaining, so please get on it ASAP.

After all, you’ll only have to wash one pot.

When it comes to toppings, I’m partial to a drizzle of coconut cream, fresh herbs and crushed red pepper —but the garnishing possibilities are endless. The soup is also delightful with pumpkin seeds, chopped peanuts or cashews, scallions, chives, pesto, herb-infused oil, etc..

Flavorful & Soul-Warming.

Curried Butternut Squash Soup

1 Tbsp coconut or avocado oil

2 medium shallots, thinly diced

2 cloves garlic, minced

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

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 good quality vegetable broth 

1-2 Tbsp maple syrup 

For Serving: optional: crushed red pepper, fresh herbs, coconut cream

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 salt, 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.

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.

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 choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Enjoy!!

recipe credit: https://minimalistbaker.com