curried butternut squash soup

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Dinner / Lunch / Soups
curried butternut squash soup

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.

 

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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.

 

Bon appétit!

 

 

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3 Comments

  1. Your blog is great! The photos are so beautiful, love your butternut soup – and as I told you before I love the way it is sliced. The soup looks delicious and I really want to try the recipe. I usually make another butternut soup but I really would like to try this with coconut milk. I will come back… Hugs Eva (in the LPW-group)

  2. I think that I am going to enjoy thanks giinvg after all now. Thank You so much for all the good recipes. I was getting really worried that my favorite holiday was over. But then you save the day!! yay!!

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