When it’s cold and wet outside (like today), I want comfort food with a kick … and this Butternut Squash soup, with its sweet and spicy flavor profile is really perfect. A light salad with a tarragon vinegar and oil dressing makes a perfect companion, clearing your palate and letting you rediscover the creamy warmth again and again.

And fair warning – it’s a “little” addictive … so it’s good that it’s super-simple to make.

The Amazing Savory Sweet Butternut Squash Soup

-1 tbsp. coconut oil (Click here to cart my favorite!)
-2 shallots
-2 cloves garlic
-1 butternut squash, peeled and cut into chunks (5-6 c.)
-1 1/2 tbsp curry powder
-1/2 tsp. cinnamon
-salt and pepper
-1 can (14 oz) coconut milk
-2 c. vegetable broth
-2 tbsp maple syrup
-1 tsp. sriracha (or dry chili spice)

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1. Heat the oil over medium heat; once warm add the shallots and garlic (finely chopped) and sauté until light brown.
2. Add the squash and spices, stirring frequently over the next four minutes.
3. Cover and simmer over low heat (until squash is tender).
4. Blend with immersion blender, add more spices as needed over the next few minutes of simmering (just for a few minutes after blending it all together), then serve with desired garnishes. Pictured here with parsley and pepitas (crunchy texture is awesome to offset the creaminess!). Also very tasty with a bit of candied nuts.