Curried Butternut Squash Soup

Curried Butternut Squash Soup

The BEST soup I’ve ever made!  This soup checks all the boxes…whole food ingredients, packed full of nutrients, super comforting and satisfying, simple to make and got rave reviews at a family potluck!

I tripled the recipe to fill my slow cooker, but only used about 2 tbsp of Garam Masala and 1 tbsp of curry powder total and it was the perfect amount.  

Go full fat with the coconut milk…your taste buds will thank you!

  • 1 med-lg butternut squash
  • 1-2 tbsp olive oil
  • 1.5 tbsp coconut or avocado oil
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • pinch of sea salt & black pepper
  • pinch of cayenne pepper
  • 2.25 tbsp curry powder or Garam Masala
  • 1 1/4 tsp ginger, grated
  • 1/4 tsp ground Ceylon cinnamon
  • 1 14 oz. can coconut milk
  • 2 cups vegetable or chicken broth
  1. Preheat oven to 425 F.
  2. Cut squash in half, lengthwise and remove seeds.
  3. Drizzle police oil and sprinkle a pinch of salt and pepper on both sides. 
  4. Place squash face-down on a large baking sheet.  Bake in preheated oven for 40 minutes or until squash is tender.

For the soup:

  1. In a medium sized saucepan, combine 2 tbsp oil and onion and sauce over medium heat for 3-4 minutes.
  2. Add garlic and ginger and continue cooking for 1-2 more minutes.
  3. Add salt, cayenne, cinnamon, curry/Garam Masala, coconut milk, and broth.  Stir to combine.  Cover with lid, reduce heat to low and let simmer for 5 minutes.  
  4. When squash is done cooking, remove flesh from skin.
  5. Add squash and broth mixture in a blender or use an immersion blender to puree until completely smooth. 
  6. Return soup to saucepan and reheat or use a slow cooker.
  7. Serve and enjoy!

Cara Wicke

Registered Holistic Nutritionist
Registered Bioenergetic Practitioner

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