Curried Butternut Squash Soup

One of the reasons I love this recipe so much is because it is so versatile. It can be Whole30 or vegan. Don’t like it spicy? Just cut back on the cayenne powder. Want a little sweetness? Throw in an apple (cored and peeled)! Use veggie stock instead of chicken to make it vegan. Want to add a little indulgence? Top with some creme fresh! I also like adding some roasted pepitas for a bit of nutty crunchy goodness.


INGREDIENTS:

  • Olive Oil
  • 1-2 Carrot, diced
  • 1 Celery Stalk, diced
  • 1 White Onion, diced
  • 2 pound butternut squash- peeled, seeded, and cut into small ½-inch pieces (about 3 cups) or one container of pre-cut squash at your grocery
  • 2-3 Cloves Garlic, diced
  • 32 oz. Container Chicken or Vegetable Broth (if you are making it Whole30 compliant, make sure the broth has no sugar)
  • Can Light Coconut Milk (I use Trader Joe’s Organic)
  • 2 tsp curry powder
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp cayenne (use less if you don’t like it spicy)
  • Pepper to taste
  • Sprinkling of red pepper flakes (omit for less spicy)

DIRECTIONS:

1. Preheat oven to 350º
Toss the squash with EVOO and back around 45 minutes- or until squash is tender and a little caramelized

2. Chop the mirepoix (carrots, celery, onion)

3. Heat olive oil in dutch oven or pot over medium heat; cook and stir onion, celery, and carrots until onion is translucent, about 10 minutes.

4. Add garlic and cook until fragrant

5. Add spices (curry powder, salt, cumin, cayenne, pepper) and roasted squash and coat

6. Add box of broth and bring to a boil

7. Reduce heat and simmer for about 15 minutes, stirring occasionally

8. Remove from heat and add 3/4 of 1 can light coconut milk

9. Using your immersion blender, blend until creamy

2 Comments

  • Mary says:

    I made the soup on Monday…and I’m making it again today! Great recipe. I was feeling lazy and didn’t want to stand and sauté so I threw all the veggies on a jelly roll pan and roasted in the oven. Then I bloomed the spices in a little oil, added the roasted veggies, coconut milk and chicken stock. Turned out great. Thanks for sharing.

  • joan says:

    Hammertown is so glad you loved the recipe! We love the feedback!!

Comments are closed.