Curried Butternut Squash Soup
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!
Curried Butternut Squash Soup
Curried Butternut Squash Soup
2016-12-04 10:00:30
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Adapted from The Minimalist Baker
Adapted from The Minimalist Baker
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