Curried Butternut Squash Soup
Real magic happens when you combine those two, butternut squash and curry powder, add a splash of coconut milk and you have a party! Curried Butternut Squash Soup is light but warm and comforting, easy to make and delicious to eat.
Ingredients
- 1 tbsp coconut oil
- 1 small onion chopped
- 2 cloves garlic finely chopped
- 1 tbsp mild curry powder or to taste
- 1/2 tbsp ground cinnamon or to taste
- 6 cups or 1 small butternut squash peeled, deseeded and chopped
- 4 cups water
- 400 ml coconut milk 1 can
- 2 tbsp maple syrup
- salt to taste
- black pepper to taste
Instructions
- Onion and spices: In a big saucepan, over medium heat, heat the oil, add onion and cook for 3 – 5 minutes or until soften. Add garlic, cook for 30 seconds. Add curry powder and cinnamon. Cook for additional 30 seconds stirring constantly.
- Cook butternut: Add butternut and stir to coat with seasonings. Cook for 1 – 2 minutes making sure the seasonings don’t burn. Add water, coconut milk, maple syrup, salt and black pepper. Stir and cover with a lid. Bring to simmer and cook for 20 minutes or until butternut squash is fork tender.
- Blend the soup: Remove the soup from the heat and (very carefully) blend with an immersion blender until smooth.
- Finish the soup: Check for seasonings and serve warm.
- Dobar tek!
Notes
If you feel the soup is too thin, continue cooking it, uncovered until desired consistency.
If the soup is too thick, add a splash of water. Serve warm.