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Curried Butternut Squash Soup

This creamy butternut squash soup is infused with spices and coconut milk making it a cozy, cool weather favorite.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash peeled and cubed, about 3 cups of squash cooked
  • 4 tsp extra virgin olive oil divided
  • 1 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 sweet onion coarsely chopped
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 2 medium sweet potatoes peeled and cubed
  • 7 cups vegetable broth
  • 2 Tbsp maple syrup
  • 1/2-1 cup full-fat coconut milk depending how creamy you want it

Method
 

  1. Preheat the oven to 400 degrees.
  2. Peel and cube butternut squash. Melt 2 teaspoons of the coconut oil and drizzle over the squash. Season with salt and pepper. Roast in the preheated oven for 20-25 minutes until the squash is easily pierced with a fork.
  3. Meanwhile, melt the remaining coconut oil in a stock pot set over medium heat. Add the onion and cook until the onion is almost translucent, about 4 minutes.
  4. Add the curry powder and turmeric, stir to coat and cook until fragrant about 1 minute.
  5. Add the sweet potatoes, stock and maple syrup.
  6. Bring the soup to a boil, reduce the heat and simmer, uncovered, until the potatoes are tender, about 20 minutes.
  7. Carefully remove the sprigs of thyme. Add any remaining thyme leaves back into the soup and discard the stem.
  8. Add the roasted butternut squash to the soup along with the coconut milk.
  9. Puree the soup until smooth with an immersion blender or a blender/food processor. Adjust seasonings as necessary.

Notes

Note on oil, I like to use coconut oil in this recipe since it pairs so well with the ingredients. Avocado or extra virgin olive oil will work if you prefer.
Add more broth or start with less, about 6 cups, depending on how thick you want your soup.