When it comes to butternut squash soup I’m usually on the
heavily gingered spicy side. Minimalist Baker’s suggestion is subtly spiced, soul-warming, silky, coconut-infused and surprisingly different.
Curried butternut squash soup
(recipe by Minimalist Baker)
1 tablespoon coconut oil
2 shallots, thinly diced
2 cloves garlic, minced
1 small butternut squash
a pinch of sea salt and black pepper
1 1/2 tablespoons curry powder
1/4 teaspoon cinnamon
400ml light coconut milk
500ml vegetable broth
2-3 tablespoons maple syrup
optional: 1-2 teaspoons chili garlic paste
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 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.
Blend until creamy and smooth. Taste and adjust seasonings.
Serve it with freshly toasted pumpkin seeds, a dollop of goat cheese or full fat coconut milk.