Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup
Ingredients: 1 Tbsp coconut or avocado oil; 2 medium onions (thinly diced); 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g); 6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups); 1 pinch each sea salt + black pepper (plus more to taste); 1 1/2 Tbsp curry powder; 1/4 tsp ground cinnamon; 1 14-ounce can light coconut milk; 2 cups vegetable broth; 2-3 Tbsp maple syrup (or sub coconut sugar); 1-2 tsp chili garlic paste (optional); Toasted Coconut Flakes

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Instructions

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Step 1

Heat a large pot over medium heat.

Step 2

Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.

Step 3

Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.

Step 4

Add coconut milk, vegetable broth, and maple syrup or coconut sugar.

Step 5

Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.

Step 6

Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.

Step 7

Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.

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