Butternut squash soup in the Fall is about as groundbreaking as florals in the Spring. Yet again this makes it a classic and you just can’t go wrong with it. Nothing better than a warming bowl of soup on a chilly day that fills your body up with vitamin C & A and plenty of fiber. This version packs additional goodness with healthy fats from the coconut milk and antioxidants from the turmeric in the curry spice.
Serves two to four
Ingredients: (preferably organic)
- 1 tbsp coconut or avocado oil
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1 small butternut squash, peeled & chopped
- pink Himalayan salt, to taste
- black pepper, to taste
- 1 bsp curry powder
- 1/4 tsp ground cinnamon
- 1 can coconut milk
- 2-3 cups vegetable broth
- 1 tbsp maple syrup
- seed mix, for garnish
- avocado, for garnish
- cilantro, for garnish
- lime, for garnish
Directions:
01. Heat a large pot over medium heat. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
02. Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
03. Add coconut milk, vegetable broth, maple syrup and bring to a simmer for 15 minutes or until butternut squash is tender.
04. Transfer soup to a blender and blend on high until creamy and smooth.
05. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Garnish with seed mix and fresh avocado, cilantro and lime.
