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Curried Butternut Squash Soup with Coconut Milk

Course Main Course
Keyword butternut squash, coconut milk, soup
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 people

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

  1. Heat oil in pot over medium heat. Add onions and garlic and cook 3 minutes.

  2. Add the butternut squash, salt, pepper, curry paste, cinnamon. Stir until everything is well combined. Cook for 4-5 minutes, stirring occasionally.

  3. 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.

  4. Using an immersion blender or a regular blender, blend soup until smooth. I do this in small batches so as to not get burned.

  5. Season to taste and garnish with plain greek yogurt, pumpkin seeds, cracked pepper, cheese whisps.