Curried Butternut Squash Soup
My oh, so delish Curried Butternut Squash Soup!This recipe has received amazing feedback from so many friends and clients and I know that lots of them have been cooking this at home now, receiving lovely compliments from all around them. It is an absolute staple in our house around this time! The earthy and lightly spicy (OK for kids!) flavors of the curry and turmeric blend heavily well with coconut cream! Free of all allergens - of course! ???? - and full of nutrients and anti-inflammatory properties (hello oh-so popular turmeric!)
I typically make it in my Instapot to make it even quicker.I prefer to roast the butternut squash first (see my Instagram post from Oct 2020 if you are not sure how) and then peel it because it is so much easier than using the peeler on the super hard fruit!
- 2 tbsp coconut oil / butter / ghee
- 1 large shallot diced
- 2 tsp turmeric
- 2 tsp curry powder
- 2 celery stalks chopped
- 1 larger carrot chopped
- 1 roasted butternut squash peeled cubed (about 8 cups)
- 1 1/2 quart vegetable or chicken broth 6 cups
- 1 clove garlic
- 1 tsp salt
- 1/3 cup full fat coconut milk canned, not the half gallon drinkable one
- roasted pumpkin seeds and pumpkinseed oil to garnish
- Freshly ground black pepper to support absorption of turmeric
Heat coconut oil and sauté shallot till translucent.
Add spices, celery stalks and carrots and sauté for 2-3 minutes (to seal in the flavors).
Add cubed, roasted butternut squash, 4 cups of broth, garlic and salt and cook under a lid till squash is tender (45-60 minutes).
Transfer to blender and blend it till smooth, combining it with the coconut milk.
I like to pour it back to the original pot to mix in the 2 cups of broth, to thin the soup and heat it up one more time. If you have a large blender you might be able just mix all in there, without pouring it back to the original pot.
Serve it in bowls, garnish with coconut milk / cold pressed pumpkinseed oil on top, along some roasted with pumpkin seeds.