It’s a rainy day here on island and I’m craving warm and cozy soup. This one fits the bill for both my taste buds and my health. Full of anti-inflammatory and anti-microbial herbs and spices this Curried Butternut Squash Soup is delicious and tastes like fall in a bowl! I will often make up a big pot and keep half out to eat immediately and then put the other half in the freezer for a quick weekend lunch or weeknight meal option. Serve alone or with yummy crackers or bread, it’s a crowd pleaser.
Time: 30 minutes
Yield: 8 servings
3 Tbsp coconut oil
1 med onion chopped
5 cloves garlic minced
2 Tbsp fresh ginger minced
2 Tbsp curry powder
1/4 tsp cinnamon
6 cups vegetable or chicken broth
6 cups of butternut squash chopped
1 Tbsp maple syrup (optional)
1/2 tsp sea salt or more to taste (this depends on your broth and how salty it is to start so taste before adding the salt.)
Coconut milk (I use full fat)
Pumpkin seeds (toasted or raw)
1. Heat a dutch oven or large heavy-bottomed pot on medium heat adding coconut oil and chopped onion. Sauté for 1-2 minutes until onions begin to look translucent. Add in garlic, ginger, curry powder and cinnamon and sauté for another minute or so until spices begin to become fragrant.
2. Add stock and squash to the pot and bring to a boil, letting the soup simmer for 15-20 minutes or until the squash is cooked through and tender. Remove from heat and add maple syrup and salt stirring to incorporate.
3. 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 maple syrup as needed. Continue cooking for a few more minutes over medium heat.
4. Serve as is or with garnishes of choice ( I use coconut milk, pumpkin seeds and chopped cilantro). Store leftovers covered in the refrigerator for 3-4 days or in the freezer in an air-tight container for up to 1 month. Enjoy!