Coconut Curry Butternut Squash Soup
Ingredients
The soup
-
2
tbsp
coconut oil
-
1
medium
onion, chopped
-
2
cloves
garlic, minced
-
6
cups
diced butternut squash
-
½
tsp
salt
-
1
tbsp
curry powder
-
½
tsp
ground coriander
-
½
tsp
ground cumin
-
¼
tsp
ground cinnamon
-
¼
tsp
ground white pepper
-
⅛
tsp
ground cardamom
-
⅛
tsp
ground nutmeg
-
2
cups
water
-
1
can (14-oz)
full fat coconut milk
Optional Garnish
-
Pumpkin seeds
-
Full-fat coconut milk
-
Finely chopped herbs
Instructions
- Heat coconut oil in a medium stockpot over medium heat, then add onion and salt, cooking until softened and caramelized.
- Add butternut squash and spices, stir well, and cook for about 1 minute before adding water.
- Bring to a boil, then cover and simmer until the squash is tender and starts to break down, about 15 minutes.
- Transfer the mixture to a high-speed blender, add coconut milk, and blend until smooth and velvety.
- Serve hot, garnished with a drizzle of coconut milk, pumpkin seeds, and fresh herbs if desired.
Nutrition Facts (estimated)
Servings
4
Calories
383
Total fat
28g
Total carbohydrates
35g
Total protein
5g
Sodium
322mg
Cholesterol
0mg
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