Curried Butternut Squash Soup
Photos by Sara Magnolia
I’m admittedly a soup fanatic! I can eat it all year round and no matter what time of day it is. But there is something about this recipe for Curried Butternut Squash Soup from delish.com that just screams fall to me!
This soup is packed full of flavor – the richness from the curry marries so well with the sweetness of the butternut squash. The added bonus is that it is SO easy to make!
INGREDIENTS
2 lb. butternut squash, peeled and chopped
3 tbsp. melted coconut oil
1 red onion, quartered
2 large carrots, roughly chopped
3 cloves garlic
Kosher salt
Freshly ground black pepper
2 tbsp. curry powder
4 c. low-sodium vegetable broth, warmed
1/2 c. coconut milk
1/4 c. toasted peanuts, roughly chopped
Freshly chopped cilantro, for garnish
DIRECTIONS
Preheat oven to 425°. On two large, rimmed baking sheets, toss squash with oil, onion, carrots, and garlic. Season with salt, pepper, and curry powder.
Bake, tossing occasionally, until squash is caramelized and tender, about 45 minutes.
Add squash mixture to blender with broth and puree until creamy.
Drizzle coconut milk over each serving and garnish with peanuts and cilantro.
Pro tip: Stick to creamy canned coconut milk for this recipe, not the thinner coconut milk found in cartons.
Xxx
Jo