Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp coconut or avocado oil; 2 medium shallots ((thinly diced)); 2 clove garlic, minced ((2 cloves yield ~1 Tbsp or 6 g)); 6 cup peeled & chopped butternut squash ((1 small butternut squash yields ~6 cups or 840 g)); 1 pinch each sea salt + black pepper ((plus more to taste)); 1 1/2 tbsp curry powder; 1/4 tsp ground cinnamon; 1 14-ounce can light coconut milk; 2 cup vegetable broth (DIY or store-bought); 1–3 tbsp maple syrup ((or sub coconut sugar)); 1–2 tsp chili garlic paste ((optional)); Toasted pumpkin seeds; Chili garlic paste; Full-fat coconut milk

By Minimalist Baker · Minimalist BakerPublic

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Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that's perfect for the fall and winter months.

Prep: 5 min
Cook: 25 min
Total: 30 min
Servings: 4

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This recipe was taken from Curried Butternut Squash Soup · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

1 tbspcoconut or avocado oil
2medium shallots ((thinly diced))
2 clovegarlic, minced ((2 cloves yield ~1 Tbsp or 6 g))
6 cuppeeled & chopped butternut squash ((1 small butternut squash yields ~6 cups or 840 g))
1 pincheach sea salt + black pepper ((plus more to taste))
1.5 tbspcurry powder
0.25 tspground cinnamon
114-ounce can light coconut milk
2 cupvegetable broth (DIY or store-bought)
1–3 tbspmaple syrup ((or sub coconut sugar))
1–2 tspchili garlic paste ((optional))
—Toasted pumpkin seeds
—Chili garlic paste
—Full-fat coconut milk

Steps

1
Heat a large pot over medium heat.
2
Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
3
Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
4
Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).
5
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.
6
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.
7
Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
8
Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.

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Per portion

Calories: ~20.5 kcal
Protein: ~4.3 g
Fat: ~0.6 g
Carbs: ~38.6 g
Fiber: ~6.8 g
Sodium: ~351.1 mg

5 ingredients still need USDA food links. curry powder, Toasted pumpkin seeds are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes amount ranges.

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