This curried butternut squash soup is warm, velvety, and full of flavor—the perfect bowl for a chilly day. Roasted squash creates a naturally sweet base, while curry powder, coconut milk, and a touch of maple syrup add depth and balance. It’s simple enough for a weeknight meal yet elegant enough to serve at a dinner party. Pair with crusty bread or a fresh green salad for a satisfying and nourishing dish.
INGREDIENTS:
6 cups butternut squash (or other winter squash of your choice), cubed
1 tablespoon coconut oil
2 shallots, diced
1 tablespoon minced garlic
Sea salt and black pepper, to taste
1 tablespoon curry powder
1/4 teaspoon ground cinnamon
1 14-ounce can light coconut milk
2 cups vegetable broth
3 tablespoons maple syrup (or coconut sugar)
1-2 teaspoons chili garlic paste, optional
METHOD:
Heat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat with non-stick spray.
Spread the cubed squash evenly on the baking sheet. Drizzle lightly with coconut oil (or spray) and season with salt and pepper. Roast for 20–25 minutes, turning once halfway through, until the squash is tender and lightly caramelized.
In a large pot, heat 1 tablespoon coconut oil over medium heat. Add diced shallots and garlic, cooking until softened and fragrant, about 3–4 minutes.
Stir in curry powder and cinnamon, toasting briefly for 30 seconds to bloom the spices. Add coconut milk, vegetable broth, and maple syrup, stirring well to combine.
Transfer the roasted squash to the pot. Simmer gently for 5–7 minutes, allowing the flavors to meld.
Remove from heat. Using an immersion blender, puree the soup until silky smooth. (If using a countertop blender, work in batches and be cautious with hot liquids.)
Adjust seasoning with additional salt, pepper, or chili garlic paste for heat. If the soup is too thick, add a splash more broth until desired consistency is reached.
Ladle into bowls and garnish with toasted pepitas, croutons, or a swirl of coconut milk.
