Coconut Curry Butternut Squash Soup

This creamy and delicious soup combines the natural sweetness of butternut squash with the bold and aromatic spices of coconut and curry.

Prep Time 10

Cook Time 20

Servings Servings

1 Medium-sized butternut squash, peeled, seeded, and cut into 1" cubes (about 4-6 cups)
2 medium shallots, diced
2-3 cloves Garlic minced
1 tbsp Coconut oil or avocado or extra virgin olive oil
1 tsp Kosher salt
1½ tsp Curry powder
1 tsp Cinnamon
1/2 tbsp Fresh ginger grated
1 tbsp Maple syrup
2 tsp Chili paste, I like Gochujang
1 lime, juiced, and zested
1 can Unsweetened coconut milk
2 cups Stock. Chicken or vegetable
1/2 tsp White pepper

Add oil to a large soup pot or Dutch oven over medium heat.
When oil is hot add shallot, curry powder, cinnamon, salt, and chili paste and sauté until fragrant, about 2 to 3 minutes.
Add the garlic and ginger and sauté one minute
Add the cubed squash and stir to coat the squash.
Add the lime juice, zest, stock, coconut milk, maple syrup and pepper
Bring to a low boil over medium heat and then reduce heat to low, and simmer for 15-20 minutes or until butternut squash is fork tender.
Use an immersion blender, or transfer soup to a food processor or blender, and purée on high until creamy and smooth.
Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed.
Serve as is or with garnishes of choice.

Keyword butternut squash, butternut squash soup

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