Creamy Curried Butternut Squash Soup

Recipe by: Catherine Pla

Yield: 4-6 servings

Creamy Curried Butternut Squash Soup

A warming, savory, creamy soup that is vegan as well as vegetarian. 

• 2 T avocado oil

• ½ a yellow onion, finely chopped

• 1 T minced or grated garlic

• 1 t minced or grated ginger

• 12 oz cubed butternut squash

• Kosher salt and ground black pepper

• ¼ t cayenne pepper

• 2 T curry powder

• 1 can full-fat coconut milk

• 2 c vegetable broth (or water)

• 2 T maple syrup

• 1 t chili garlic paste (or more to taste)

• Toasted pumpkin seeds for garnish

In a medium heavy-bottomed pot, heat the oil. Add the onion and garlic and sauté, stirring, for 2-3 minutes. Add the squash, ginger, a pinch of salt and pepper, cayenne, and curry powder and stir. Stir and sauté over medium heat for about 5 minutes. Whisk in the coconut milk, broth, maple syrup and chili garlic sauce. Bring to a boil, then lower heat, cover, and simmer for15 minutes until squash is tender.

Puree the soup in a blender (or use an immersion blender) until it is smooth. Return soup to the stove and warm over low heat. Taste for seasoning, adding additional salt, pepper, curry, or  if desired.

Garnish with toasted pumpkin seeds and chili garlic paste if desired.