Ingredients
Soup
- 1 Tbsp coconut or avocado oil
- 2 medium shallots, thinly diced
- 2 cloves garlic, minced (approximately 1 Tbsp or 6 g)
- 6 cups peeled and chopped butternut squash (about 1 small butternut squash or 840 g)
- 1 pinch sea salt
- 1 pinch 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 cups vegetable broth (DIY or store-bought)
- 1-3 Tbsp maple syrup (or substitute coconut sugar)
- 1-2 tsp chili garlic paste (optional)
For Serving (Optional)
- Toasted pumpkin seeds
- Chili garlic paste
- Full-fat coconut milk
Instructions
- Heat Oil and Sauté Aromatics: Heat a large pot over medium heat. Once hot, add the coconut or avocado oil, then add the thinly diced shallots and minced garlic. Sauté for about 2 minutes, stirring frequently until fragrant and softened.
- Add Butternut Squash and Spices: Add the peeled and chopped butternut squash to the pot. Season with a pinch of sea salt, black pepper, 1 1/2 tablespoons curry powder, and 1/4 teaspoon ground cinnamon. Stir well to evenly coat the squash pieces with the spices. Cover the pot and cook for 4 minutes, stirring occasionally to prevent sticking.
- Add Liquids and Sweeteners: Pour in the light coconut milk and vegetable broth. Add the maple syrup or coconut sugar for sweetness. If using, add 1-2 teaspoons chili garlic paste for a bit of heat. Stir to combine all ingredients.
- Simmer the Soup: Bring the mixture to a low boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes or until the butternut squash is tender enough to pierce easily with a fork.
- Puree the Soup: Use an immersion blender directly in the pot to blend the soup until creamy and smooth. Alternatively, carefully transfer the soup in batches to a blender and puree on high. Return the blended soup back to the pot.
- Adjust Seasonings and Finish: Taste the soup and adjust seasonings as needed by adding more curry powder, salt, or sweetener. Continue cooking for an additional few minutes over medium heat to meld the flavors.
- Serve and Garnish: Serve the soup warm as-is, or add optional garnishes such as toasted pumpkin seeds, extra chili garlic paste, or a swirl of full-fat coconut milk. Store leftovers covered in the refrigerator for 3-4 days or freeze for up to 1 month. Enjoy fresh for the best flavor.
Notes
- Use light coconut milk for a creamier but lighter soup; full-fat coconut milk can be used for a richer flavor.
- The chili garlic paste is optional but adds a nice spicy kick. Adjust the amount based on your heat preference.
- For a sweeter soup, add more maple syrup or coconut sugar to taste.
- Storing leftover soup in airtight containers will preserve freshness for up to 4 days refrigerated or freeze up to 1 month.
- Toasted pumpkin seeds add a crunchy texture and nutty flavor as a garnish.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
