Coconut Curry Butternut Squash Soup
Servings 6 servings
Calories
Ingredients
- 6 cups chopped butternut squash 1 small butternut squash yields ~6 cups
- 2 tablespoons coconut or olive oil
- 1 medium onion diced
- 1/2 teaspoon each sea salt + black pepper plus more to taste
- 1 1/2 tablespoons curry powder
- 1 14- ounce can light coconut milk
- 2 cups broth chicken or vegetable
Instructions
Roasted Butternut Squash
- Peel and chop the butternut squash into 1 1/2" chunks
- Toss with 1 tablespoon olive oil or coconut oil, salt and pepper
- Roast in 350 degree oven for 30 minutes until soft and caramelized
Soup
- In a large stock pot or dutch oven, heat 1 tablespoon olive oil or coconut oil and saute onions until soft and fragrant.
- Add curry powder, salt and pepper and stir
- Add roasted butternut squash, coconut milk and broth and stir to combine
- Bring soup to a boil, then reduce to a simmer for about 15 minutes
- Puree in a blender or use an immersion blender to make the soup creamy
- Top with pepitas and any leftover coconut milk
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg