- 1 Tbsp (15 ml) coconut or grape seed oil
- 2 shallots, thinly diced (~40 g)
- 2 cloves garlic, minced (1 Tbsp or 6 g)
- 6 cups (840 g) butternut squash (~1 small butternut squash)
- Pinch each sea salt + black pepper, plus more to taste
- 1 1/2 Tbsp (12 g) curry powder
- 1/4 tsp ground cinnamon
- 1 14-ounce (414 ml) can light coconut milk
- 2 cups (480 ml) vegetable broth
- 2-3 Tbsp (30-45 ml) maple syrup (or sub coconut sugar)
- optional: 1-2 tsp chili garlic paste
FOR SERVING optional
- Toasted pumpkin seeds
- Chili garlic paste
- Full-fat coconut milk
- Heat a large pot over medium heat.
- Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
- Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
- Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).
- Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
- Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
- Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
- Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.
Much thanks to Dana at Minimalist Baker for this soul-warming soup!