About the Recipe
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))
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
1-3 Tbsp maple syrup
1 14-ounce chickpeas
2 tbsp apple cider vinegar
Toasted pumpkin seeds
Preparation
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, maple syrup or coconut sugar, 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 adjust seasonings, adding more curry powder, salt, or sweetener as needed. Add in chickpeas (drained and rinsed). Continue cooking for a few more minutes over medium heat. Stir in vinegar.
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.