This is one of our favorite fall soups! It’s easy to make and really delicious!
Coconut Curry Butternut Squash Soup
- 2 butternut squash
- 1 carton of chicken broth (or you can sub vegetable broth to make the recipe vegan)
- 1/2 onion
- 2 tablespoons olive oil
- 1 shallot
- 2 cloves of garlic
- 1 can of coconut milk
- Yellow curry powder, to taste
- Salt & pepper, to taste
Cut the squash in half and remove the seeds. Roast in a 350 degree oven until soft (approx. 30 minutes). Remove from the oven, allow to cool some then remove the skin. In a pot, add the olive oil with the onion, shallot and garlic and cook until lightly browned. Blend the peeled squash and oil/onion mixture in the blender until smooth, adding chicken broth as a liquid, if needed, then return the pot. Add the rest of the chicken broth and coconut milk to the pot then whisk until smooth. Add curry powder, salt and pepper to taste.