Curried Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1, 2 pound butternut squash
  • 2 tablespoons coconut oil, plus a little more for greasing
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ cup coconut milk, plus more for garnish
  • 2 tablespoons agave
  • cilantro leaves, chopped for garnish (optional)
Instructions
  1. Preheat oven to 400°F/200°C
  2. Cut butternut squash in half lengthwise. Scoop out the seeds and discard.
  3. Place the squash on a baking sheet, skin side down. Lightly brush the butternut squash flesh with some coconut oil. If desired, season with extra curry powder.
  4. Bake the squash in the oven for about 45 minutes, or until fork tender.
  5. When the squash is 30 minutes into baking, melt the coconut oil in a large pot over medium heat
  6. Add the onion and garlic to the pot. Cook until softened and starting to brown, about 15 minutes.
  7. Using a spoon, scoop the baked squash flesh out of the skin and into the pot. Also add in the vegetable broth, curry powder, salt, cumin, and cayenne pepper. Turn heat to low and let simmer for 10 minutes.
  8. Turn off the heat. Stir in the coconut milk and agave.
  9. Using an immersion blender (or transfer soup to a blender), pulse until soup is smooth.
  10. Ladle soup into bowls. Drizzle a little bit of extra coconut milk on top and sprinkle with cilantro leaves, if desired.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2016/12/04/curried-butternut-squash-soup/