Butternut Squash Curry Soup
This Curry Butternut Squash Soup is the perfect cozy cold weather soup. It’s so creamy, so flavorful, and optionally dairy-free. Perfect quick and easy lunch or meal prep option!
Ingredients
- 1 tablespoon oil or butter
- 1 large onion diced
- 1 clove garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon curry powder
- 2 teaspoons salt more to taste
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper more to taste
- Pinch cayenne pepper optional
- 1/4 cup coconut palm sugar
- 1 butternut squash peeled and cubed
- 1/2 cup full-fat coconut milk plus more for garnish
- 32 ounces chicken or veggie stock
Instructions
- Heat oil in a dutch oven over medium heat. Once hot add onion, and cook until beginning to soften, about 5 minutes.
- Add garlic, spices, and sugar and cook until spices become fragrant (about 1 minute).
- Add in butternut squash and cook down for 5 minutes, stirring often, until squash is beginning to soften.
- Add coconut milk, chicken stock, and bring to a boil.
- Reduce heat, and let simmer until butternut squash is tender.
- Carefully transfer soup to a stand blender, in batches, and blend together until smooth. Alternatively you can use an immersion blender.
- Transfer soup back into the pot and continue to cook for about 5 more minutes, or until the soup has reached your desired consistency.
- Taste soup and adjust seasoning accordingly
- Garnish with salt, pepper, and additional coconut milk.
Notes
Soup can be frozen for up to 6 months in the freezer. To freeze let it fully cool, then transfer to a freezer safe container or storage bag. Check out this Freezer Guide for more freezer tips.