Coconut Curry Butternut Squash Soup
Ingredients
- 8 cups fresh or frozen butternut squash, cubed
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1 red chili pepper, diced
- 1 tablespoon cumin seed
- 1 tablespoon curry powder
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cardamom
- salt and pepper to taste
- 4 cups vegetable broth
- 1 can full fat coconut milk
- 14 ounces white beans, rinsed and drained
- 1 lime, juiced
- 1 tablespoon maple syrup
- 1 tablespoon tomato paste or chili garlic sauce
Toppings
- coconut yogurt
- freshly chopped parsley or cilantro
- crispy chickpeas
- diced red chili pepper
Preparation
Line two baking sheets with foil and place in oven while it preheats to 450°F.
Toss the cubed butternut squash with olive oil, salt, and pepper.
Once oven is preheated, spray sheets lightly with oil and spread the squash without overcrowding. Roast for 25-40 minutes until golden.
Meanwhile, heat a small amount of water or oil in a large Dutch oven over medium-low heat. Sauté onion for 3-4 minutes until tender. Add garlic, ginger, chili pepper, and spices and sauté for 2 more minutes.
Transfer the roasted squash to the pot and add broth, coconut milk, and beans. Bring to a boil, then reduce heat and simmer for 10 minutes. Add lime juice, maple syrup, and tomato paste or chili garlic sauce.
Using a blender or immersion blender, purée the soup until smooth. Season to taste with salt and pepper.
Serve hot with optional toppings such as coconut yogurt, chopped parsley or cilantro, crispy chickpeas, and diced red chili pepper.
