Soups & Stews
The Amazing Savory Sweet Butternut Squash Soup
45 minServes 4
Creamy, golden, and deeply spiced - this butternut squash soup hits every note at once. Curry, cinnamon, maple syrup, and a touch of sriracha create a complex sweet-savory-spicy balance that makes this one of the most requested recipes in Jennifer's repertoire. Serve with parsley and pepitas.
Ingredients
- 1 tbsp coconut oil
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 butternut squash (5–6 cups), cubed
- 1 1/2 tbsp curry powder
- 1/2 tsp cinnamon
- Salt and pepper to taste
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 tbsp maple syrup
- 1 tsp sriracha (or dry chili spice)
Instructions
- 1Heat coconut oil over medium heat. Add shallots and garlic and sauté until light brown.
- 2Add the squash and spices, stirring frequently for 4 minutes.
- 3Cover and simmer over low heat until squash is tender.
- 4Blend with an immersion blender until smooth. Add more spices as needed and simmer for a few more minutes.
- 5Serve with parsley and pepitas as garnish.
Jennifer's tip
Don't skip the maple syrup - it's what makes this soup taste like it has a secret. The sweetness balances the curry and sriracha perfectly.
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