Roasted Butternut Squash Soup with Curry and Coconut

Roasted Butternut Squash Soup with Curry and Coconut
I have been working on perfecting this soup for a couple months and I am happy to tell you that I did it! I really love roasted butternut squash! This time of year it is very comforting. I hope you will give this soup a try. xo
  • 1½ Tbsp. high heat oil such as grapeseed, coconut, red palm oil or ghee
  • 2 Tbsp. good quality extra virgin olive oil
  • 1 Shallot diced
  • 3 Garlic cloves, minced
  • 4½ cups butternut squash (about 1 medium), peeled and cut into small cubes
  • 2 Carrots, peeled and diced small
  • 3 Celery stalks, diced small
  • 3 cups of vegetable stock
  • 2 tsp. curry powder
  • ½ tsp. Pink Himalayan salt
  • ½ tsp. Fresh ground black pepper
  • 1 can reduced fat coconut milk (good quality)
  • Optional Toppings: Basil, Parsley, Hemp Seeds or Roasted Pumpkin Seeds
  1. Preheat your oven to 375 degrees. Place the cubes of butternut squash in a large bowl. Drizzle olive oil over the squash and sprinkle with Himalayan salt and fresh ground pepper. Mix the oil, salt, pepper and the squash together. Place the squash on a baking sheet lined with parchment paper. Bake the squash for about 25-30 minutes.
  2. Heat your high heat oil on medium heat in a medium-large pot on the stove. Once the oil has heated, add the onion, carrots and celery to the pot, Sauté for 5-7 minutes, until the vegetables begin to soften and the onion becomes translucent.
  3. Add the curry powder to the vegetables and stir to incorporate. Sauté for 2-3 minutes. Add 1 cup of the stock, the garlic and the salt and pepper to the pot and stir to deglaze. Allow the stock to reduce by half (about 4-5 minutes).
  4. Add the remaining stock to the pot. Cook for 15-20 minutes. Stir in the coconut milk and the roasted butternut squash. Transfer the soup to a heavy duty blender such as a Vitamix and puree until it has a smooth and creamy texture.
  5. Add the toppings of your choice and Enjoy!


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