Curried Squash Soup
Warm and wonderful, you’ll want to add this to your regular repertoire. Even the vegetable haters love this one.
Curried Squash Soup
Delicate and delicious, this soup is a crowd pleaser.
Ingredients
- 1 large butternut squash
- 2 tablespoons olive oil
- 1 pinch kosher salt
- 1 large Onion diced
- 1 pinch ground black pepper
- 1.5 tablespoons curry powder or more to taste
- 1/4 teaspoon cinnamon
- 2 tablespoon maple syrup
- 1 cup coconut milk
- 2 cups vegetable broth or chicken broth
Instructions
- Preheat the oven to 425 degrees
- Hit up your favorite farmer's market and grab some beautiful butternut squash
- Cut the squash lengthwise, scoop out the seeds, brush with a bit of olive oil and sprinkle with salt and pepper
- Roast the squash until it's soft and a bit brown
- Scoop out the squash and set aside. You can roast the squash ahead of time and refrigerate it for up to a week
- Heat the olive oil in a large dutch oven or soup pot and sauté the onions until translucent - then add the garlic and sauté for another 30 seconds
- Add the curry powder, cinnamon, salt and pepper
- Add the roasted squash and broth and bring to a boil
- Reduce the heat, add the coconut milk and simmer for 20 minutes
- Use the back of a spoon to break up any lumps of squash while simmering
- Add the maple syrup and give the soup a stir
- Use an immersion blender (or high speed blender) and blend the soup until smooth. Taste and adjust the seasonings
- Serve with a drizzle of coconut milk and enjoy
HAPPY BIRTHDAY!!!
This looks wonderful…trying it this weekend.
Squash soup is good for you on top of it.
Thank you for this !
Thank you Roberta – I think about you often. Hope you are doing well.