Coconut Curry Butternut Squash Soup
Ingredients
- 8 cups fresh or frozen butternut squash, cubed and seasoned with olive oil, salt, and pepper
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 1 red chili pepper, diced (adjust for desired spice level)
- 1 tbsp cumin seed
- 1 tbsp curry powder
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp turmeric
- 1/2 tsp cardamom
- Salt and pepper, to taste
- 4 cups vegetable broth
- 1 can full-fat coconut milk
- 14 oz white beans, rinsed and drained
- 1 lime, juiced
- 1 tbsp maple syrup
- 1 tbsp tomato paste or chili garlic sauce (depending on desired spice level)
To Serve
- Coconut yogurt
- Freshly chopped parsley or cilantro
- Crispy chickpeas
- Red chili pepper, diced
Preparation
Preheat the oven to 450°F (230°C) and line two baking sheets with foil.
Lightly spray the foil with oil and spread the seasoned butternut squash cubes onto the sheets. Avoid overcrowding. Roast for 25-40 minutes (depending on fresh or frozen squash) until golden.
While the squash is roasting, 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 an additional 2 minutes.
Transfer the roasted squash to the pot and add the vegetable broth, coconut milk, and white beans. Bring to a boil, then reduce the heat and simmer for 10 minutes. Add the remaining ingredients.
Using a blender or immersion blender, purée the soup until smooth. Season with salt and pepper to taste.
Serve the soup hot, topped with coconut yogurt, freshly chopped parsley or cilantro, crispy chickpeas, and diced red chili pepper.