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
- 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, ensuring not to overcrowd, and roast for 25 to 40 minutes depending on fresh or frozen squash until golden.
Meanwhile, heat a small amount of water or oil in a large Dutch oven over medium low heat and sauté onion for 3 to 4 minutes until tender.
Add garlic, ginger, chili pepper, and spices, then sauté for 2 more minutes.
Transfer roasted squash to the pot and add broth, coconut milk, and beans, then bring to a boil.
Reduce heat and simmer for 10 minutes, then add remaining ingredients.
Using a blender or immersion blender, purée until smooth and season to taste.
Serve hot with recommended toppings
Serving suggestions
Recommend using coconut yogurt and chickpeas for topping
