Description
This soup is the perfect amount of spice with a touch of sweetness! It’s warming and soothing but still healthy and not full of cream and butter like many squash soups – yet there’s so much flavor that you won’t even miss it!
Ingredients
Scale
- 1 can pureed butternut squash
Or
- 1 container pre-cut butternut squash, roasted (400 degrees, 30–45 minutes until very tender)
Or
- 1 butternut squash, roasted (400 degrees, 30–45 minutes until very tender) and scooped out
- 1/2 carton vegetable broth, adjust amount based on your consistency preferences
- 1 tsp coconut oil or vegetable oil of choice
- 1 tbsp minced/chopped ginger (I buy pre-minced ginger at Whole Foods, I’m all about the convenience factor!)
- 1–2 tbsp curry powder (curry powder is STRONG! Start adding a little bit at a time and adjust according to your tastes – I prefer a stronger curry tasting soup)
- 1 tbsp turmeric powder
- 1/2 cup – 1 cup coconut milk, coconut cream or coconut yogurt (you can adjust here depending on your preferred consistency, milk will make a thinner soup, cream and yogurt a thicker one)
- Salt and pepper to taste
Instructions
- Heat a little bit of the oil at the bottom of a large pot and add ginger, curry powder and turmeric stirring until fragrant (30s or so). Add squash to pot and 1/2 container of broth. Stir and bring to a boil, reduce heat and simmer for an hour or so.
- If using cut up squash instead of pre-pureed, transfer soup to a food processor or blender after about an hour (once squash is incredibly soft) and puree until smooth.
- Stir in the coconut milk, cream or yogurt slowly and stop when soup reaches your desired consistency. Add salt and pepper and any more spices per your tastes.
- Here is where I like to have a little fun! Taste, sprinkle some spices, taste again! I also sometimes add a tablespoon or two of maple syrup or agave at the end if I’m in the mood for a slightly sweeter soup.
- This soup will freeze well in an airtight container for up to 3 months, or serve piping hot with a drizzle of olive oil, a dollop of coconut yogurt and a sprinkling of pepitas!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soups