Coconut Curry Butternut Squash Soup
Ingredients
- 8 cups cubed butternut squash (fresh or frozen)
- Extra virgin olive oil, as needed
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1 red chili pepper, diced (adjust for spice)
- 1 tablespoon cumin seeds
- 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 (adjust for spice)
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.
Once preheated, spray lightly with oil and spread the seasoned squash onto the sheets 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 the onion for 3-4 minutes until tender. Add garlic, ginger, chili pepper, and spices, then 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 the remaining ingredients.
Using a blender or immersion blender, purée the soup until smooth. Season to taste.
Serve hot with the recommended toppings.
Tips
Coconut yogurt and crispy chickpeas are recommended for serving.
