Coconut Curry Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 4 cups vegetable broth
  • 1 large butternut squash, peeled, deseeded and diced
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 yellow onion, chopped
  • 1 apple, cored and chopped
  • 1 garlic clove, chopped
  • 2 tablespoons coconut oil
  • 1 tablespoon curry powder
  • 1 bay leaf
  • Optional toppings: unsweetened coconut yogurt or cream, a sprig of fresh cilantro and/or lime wedges for a fresh squeeze of juice
DIRECTIONS:
  1. Heat the coconut oil in a large pot on the stove over medium high heat. Add in the onion, celery, carrot, garlic and curry spices and sautée until the onion starts to become translucent and the vegetables soften, around 5 minutes. This step is important for boosting the soup's flavour; if the mixture becomes too dry and sticks to the pot add in a splash of broth as needed.
  2. Add in the broth, butternut squash, apple and bay leaf. Turn the heat to high and bring to a boil. Once it comes to a raging boil turn the heat down to medium low and leave to simmer for 20 minutes.
  3. Remove the bay leaf and use an inversion blender or regular blender to blend until smooth. If using a regular blender it's best to let the soup cool a bit before blending and just fill the blender up about halfway, working in sections, and be careful of the steam that will burst out when you remove the lid.
Recipe by Love from the Land at https://www.lovefromtheland.com/coconut-curry-butternut-squash-soup/