Soups & Stews
The Amazing Savory Sweet Butternut Squash Soup
45 minServes 4
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. Fair warning — it's a 'little' addictive … so it's good that it's super-simple to make.
Ingredients
- 1 tbsp coconut oil
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 butternut squash, peeled and cut into chunks (5–6 cups)
- 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 the coconut oil over medium heat. Once warm, add the shallots and garlic (finely chopped) and sauté until light brown.
- 2Add the squash and spices, stirring frequently over the next four minutes.
- 3Cover and simmer over low heat until squash is tender.
- 4Blend with an immersion blender. Add more spices as needed and simmer for a few more minutes after blending.
- 5Serve with parsley and pepitas as garnish. Also very tasty with a bit of candied nuts.
Jennifer's tip
The pepitas add an amazing crunchy texture to offset the creaminess — don't skip them!
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