Description
Indulge in this vibrant, velvety butternut squash soup, a perfect blend of comfort and wellness. By pairing the natural sweetness of roasted butternut squash with the rich, creamy texture of coconut milk and a hint of warm curry powder, this soup offers a sophisticated and nourishing meal. It is a dairy-free, low-carb delight that is ideal for chilly evenings, providing sustained energy while staying perfectly aligned with your health goals.
Ingredients
1 large butternut squash, peeled and cubed
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon curry powder
4 cups vegetable or chicken bone broth
1 can (13.5 oz) full-fat coconut milk
Salt and black pepper to taste
Fresh cilantro or pumpkin seeds for garnish
Instructions
Preheat your oven to 400°F (200°C) and toss squash cubes with 1 tablespoon of olive oil, roasting for 25-30 minutes until tender.
In a large pot, heat the remaining tablespoon of olive oil over medium heat and sauté the onion until translucent.
Add the garlic and curry powder to the pot, cooking for 1 minute until fragrant.
Add the roasted squash and broth to the pot, bringing to a simmer for 10 minutes.
Use an immersion blender to process the mixture until completely smooth.
Stir in the coconut milk, season with salt and pepper, and heat through gently without boiling.
Serve warm, topped with your choice of garnish.
Notes
Store in an airtight container in the refrigerator for up to 5 days. This soup freezes exceptionally well for up to 3 months; thaw overnight in the refrigerator before reheating. For a thicker consistency, reduce the amount of broth used.