Curried Butternut Squash Soup
- Yield: 4 servings 1x
Ingredients
Scale
- 1 tablespoon oil
- 2 shallots, sliced
- 2 cloves garlic, minced
- 6 cups butternut squash, peeled and cubed ( about 1 small squash)
- 1 1/2 tablespoons curry powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14-ounce) can coconut milk
- 1 cup vegetable broth
- 2 tablespoons maple syrup
- Optional garnish: Additional coconut milk, toasted squash seeds, chili flakes
Instructions
- In a large pot, saute shallots over medium heat until they begin to soften, about 2 minutes. Add garlic and saute for another 30 seconds.
- Add squash and spices. Stir to combine. Cover and cook for 4 minutes, stirring occasionally.
- Add broth, coconut milk, and maple syrup. Bring to a boil, lower heat and simmer until squash is fork tender, about 15 minutes.
- If using an immersion blender, blend in pot until creamy. If using a regular blender, remove soup from heat and allow to cool until solids can be blended and added back to pot.
- Taste soup and season with additional salt and pepper as needed. If soup is too thin, return to a simmer, stirring occasionally, until soup is thick and creamy. Garnish as desired and serve.