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
Garnishes
- coconut yogurt
- freshly chopped parsley or cilantro
- crispy chickpeas
- red chili pepper, diced
Preparation
Line two baking sheets with foil and place in oven while it preheats to 450 degrees Fahrenheit.
Once preheated, spray lightly with oil and spread seasoned squash onto sheets, making sure not to overcrowd. Roast for 25-40 minutes depending on whether the squash is fresh or frozen, until golden.
Meanwhile, heat a small amount of water or oil in a large Dutch oven over medium low heat. Sauté the onion for 3-4 minutes until tender. Add the garlic, ginger, chili pepper, and spices. Sauté for 2 more minutes.
Transfer the roasted squash to the pot and add the broth, coconut milk, and beans. Bring to a boil. Reduce heat and simmer for 10 minutes. Add the remaining ingredients.
Using a blender or immersion blender, purée until smooth. Season to taste.
Serve hot with the recommended toppings.
Tips
Coconut yogurt and chickpeas are recommended for serving to enhance flavor and texture.
