Delicious Autumn Butternut Squash Soup 

This is one of the most delicious and simple soups I have ever made. I found the recipe on the “Minimalist Baker” and have reposted the exact same one from there site.
I just made the soup today for a fall gathering and the reviews were contagiously joyful. 

  
They asked if I could send them this recipe ASAP.

Then I thought humm… I should share it here for all to be able to enjoy this soul-warming soup.

So here you go an “AMAZING 30-Minute Curried Butternut Squash Soup! Creamy, flavorful and perfect for fall.” (Minimalist Baker)   I just love the couple who posted this up, infinite gratitude.

  
   
    
   
Curried Butternut Squash Soup

Prep time :: 5 mins

Cook time :: 25 mins

Total time :: 30 mins

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.

Author: Minimalist Baker 

Recipe type: Soup, Side Dish

Cuisine: Vegan, Indian, Gluten Free

Serves: 4

Ingredients

SOUP

1 Tbsp (15 ml) coconut or grape seed oil

2 shallots, thinly diced (~40 g)

2 cloves garlic, minced (1 Tbsp or 6 g)

6 cups (840 g) butternut squash (~ 1 small butternut squash)

Pinch each sea salt + black pepper, plus more to taste

1 1/2 Tbsp (12 g) curry powder

1/4 tsp ground cinnamon

1 14-ounce (414 ml) can light coconut milk

2 cups (480 ml) vegetable broth

2-3 Tbsp (30-45 ml) maple syrup (or sub coconut sugar)

optional: 1-2 tsp chili garlic paste

FOR SERVING optional

Toasted pumpkin seeds

Chili garlic paste

Full fat coconut milk (this is what I used)

Instructions

Heat a large pot over medium heat.

Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.

Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat, then cover and cook for 4 minutes, stirring occasionally.

Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).

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.

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.

Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.

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.
Notes

*Inspired by my Simple Pumpkin Soup and Spicy Sweet Potato Curry Soup.

*Nutrition information is a rough estimate for 1 of 4 servings without additional toppings.

Nutrition Information

Serving size: 1/4 of recipe* Calories: 231 Fat: 9.3 g Saturated fat: 7.8 g Carbohydrates: 36.8 g Sugar: 10.9 g Sodium: 455 mg Fiber: 4.2 g Protein: 6 g


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