Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup
Prep time: 5 min
Cook time: 25 min
Yield: 4
Ingredients: 1 Tbsp (15 ml) coconut or grape seed oil; 2 shallots, thinly diced (~40 g); 2 cloves garlic, minced (1 Tbsp or 6 g); 6 cups (840 g) butternut squash (~ 1 small butternut squash); Pinch each sea salt + black pepper, plus more to taste; 1 1/2 Tbsp (12 g) curry powder; 1/4 tsp ground cinnamon; 1 14-ounce (414 ml) can light coconut milk; 2 cups (480 ml) vegetable broth; 2-3 Tbsp (30-45 ml) maple syrup (or sub coconut sugar); optional: 1-2 tsp chili garlic paste; Toasted pumpkin seeds; Chili garlic paste; Full fat coconut milk

Curried Butternut Squash Soup was pinched from <a href="http://minimalistbaker.com/curried-butternut-squash-soup/" target="_blank">minimalistbaker.com.</a>

"Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that's perfect for the fall and winter months...."

INGREDIENTS

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1 Tbsp (15 ml) coconut or grape seed oil

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2 shallots, thinly diced (~40 g)

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2 cloves garlic, minced (1 Tbsp or 6 g)

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6 cups (840 g) butternut squash (~ 1 small butternut squash)

•

Pinch each sea salt + black pepper, plus more to taste

•

1 1/2 Tbsp (12 g) curry powder

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1/4 tsp ground cinnamon

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1 14-ounce (414 ml) can light coconut milk

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2 cups (480 ml) vegetable broth

•

2-3 Tbsp (30-45 ml) maple syrup (or sub coconut sugar)

•

optional: 1-2 tsp chili garlic paste

•

Toasted pumpkin seeds

•

Chili garlic paste

•

Full fat coconut milk

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