Okay, soup lovers…this one’s for you!
Curried Butternut Squash Soup just may be my new favorite. Considering that I’m making and tasting many soups these days, this is no small feat. I am enjoying a bowl as I type so I can describe the sweet heat that results from the marriage between squash and curry. There’s a richness from the coconut milk and an overall body warming effect. It really is a sensational soup. Balanced and bright.
Make a pot for lunch this week, dinner tonight or to share with friends. And please, let me know if it tops your list, too. Enjoy!
- 1 Tbsp coconut, grape seed or canola oil
- 2 shallots, thinly diced
- 2 cloves garlic, minced
- 6 cups butternut squash (1-2 small butternut squash)
- 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
- 2-3 Tbsp maple syrup
- 1-2 tsp chili garlic paste or Sambal Olek
- 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 to coat, then cover and cook for 4 minutes, stirring occasionally.
- Add coconut milk, vegetable broth, maple syrup, and chili garlic paste (optional - for heat).
- 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 as a little more salt if desired. Continue cooking for a few more minutes over medium heat.