Butternut Squash Curry Soup

This creamy butternut squash curry soup has hints of curry and a touch of sweetness, the perfect cold-weather soup! It's dairy--free, flavorful, and delicious!


Yield 4
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 4 hours
Recipe Type: Dinner
Cuisine Gluten Free
Difficulty: Easy
Author: [get-the-author]
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Ingredients

Directions

  1. Place 1 tablespoon of butter in a dutch oven or pot on medium heat and let it melt
  2. Add in onion and cook until slightly brown
  3. Add garlic, spices, and sugar and cook until spices become fragrant (about 1-2 minutes)
  4. Add in butternut squash and cook down for 5 minutes, stirring often
  5. Add coconut milk, chicken stock, and bring to a boil
  6. Once at a boil, turn down heat and let simmer for 20 minutes
  7. In a high-speed blender, blend soup in batches (it took me two) until the soup is smooth
  8. Place soup back into the pot, bring to a boil, and let reduce for 10 minutes
  9. Taste soup and adjust seasoning accordingly
  10. Garnish with salt, pepper, and additional coconut milk

Recipe Notes

  • For dairy-free sub oil of choice

  • Nutrition

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