Second wave of this pandemic is here and I’m already looking for some comfort food. Anyone else?
While you’re at it though, make sure that your comfort food benefits not only your taste buds, but your health as well. In my opinion, this butternut squash soup does the trick. It’s slightly spicy mixed with a hint of sweet, but so smooth and silky you could drink it from a mug. I topped it with plain greek yogurt, pumpkin seeds and fresh cracked black pepper.
Curried Butternut Squash Soup with Coconut Milk
Ingredients
- 1 small butternut squash, peeled and diced (4-5 cups)
- 1 small onion, diced
- 2 garlic cloves, crushed
- 1 tbsp olive oil
- 1 tbsp curry paste or powder
- 1/4 tsp cinnamon
- 1/2 tsp sea salt and pepper
- 2 cups chicken stock (or vegetable)
- 1 tbsp maple syrup (optional)
- 1 14 ounce can of coconut milk
Instructions
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Heat oil in pot over medium heat. Add onions and garlic and cook 3 minutes.
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Add the butternut squash, salt, pepper, curry paste, cinnamon. Stir until everything is well combined. Cook for 4-5 minutes, stirring occasionally.
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Add the chicken broth, coconut milk and maple syrup. Bring to a low boil, then cover pot and simmer for 15 minutes or until squash is fork tender.
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Using an immersion blender or a regular blender, blend soup until smooth. I do this in small batches so as to not get burned.
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Season to taste and garnish with plain greek yogurt, pumpkin seeds, cracked pepper, cheese whisps.
