Curry Butternut Soup

Butternut Soup


1 tablespoons olive oil

2 shallots, finely diced

2 cloves garlic, minced

6 cups butternut squash, diced

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons curry powder

1/4 teaspoon cinnamon

14 ounces of light coconut milk

2 cups vegetable or chicken stock

3 tablespoons maple syrup


Heat oil in a large pot over medium low heat. Add shallots and garlic sauté for 2 minutes, stirring frequently. Add butternut squash, salt, pepper, curry powder and cinnamon. Stir to coat. Increase heat to medium cover and cook for 5 minutes, stirring occasionally. Add coconut milk, stock and maple syrup. Bring to a soft boil and reduce heat to low, cover and simmer until squash is tender (about 15 minutes). Puree soup using a blender or an immersion blender. If using a blender return soup to pot. Taste and adjust seasonings. Cook over medium heat for 5 minutes. Enjoy!

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