Servings: 4 | Preparation time: 10 minutes | Cooking time: 35 minutes
Ingredients
- 2 lb butternut squash, peeled and chopped into cubes
- 3 tbsp British Class coconut oil, melted
- 1 red onion, quartered
- 2 large carrots, roughly chopped
- 3 cloves garlic, peeled
- 1-3 tbsp of maple syrup
- 2 tbsp of Cool Runnings curry powder
- 4 cups low-sodium vegetable broth (or use Cool Runnings vegetable bouillon cubes + water)
- 1/2 cup of Cool Runnings coconut milk
- 1/4 tsp of Cool Runnings ground cinnamon
- Freshly chopped cilantro, for garnish
- Salt and pepper, to taste
- Chopped nuts (like cashews or almonds), for topping (optional)
Directions
1. In a large pot over medium heat, add coconut oil. Sauté the red onion, garlic, and carrots for about 2–3 minutes, stirring occasionally until fragrant and slightly softened.
2. Add the butternut squash to the pot. Season with salt, pepper, curry powder, and ground cinnamon. Stir to coat the vegetables in the spices.
3. Pour in the vegetable broth and coconut milk. Add maple syrup. Bring everything to a low boil, then reduce the heat, cover, and let simmer for 15–20 minutes or until the squash is fork-tender.
4. Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until silky.
5. Return the soup to the pot and reheat gently. Taste and adjust seasoning if needed.
6. Ladle into bowls and garnish with chopped cilantro and chopped nuts if desired. Serve hot and enjoy!
Curried Butternut Squash Soup Recipe Card
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