L curry butternut squash coconut soup

Curry Butternut Squash Coconut SoupRecipe Card

Curry Butternut Squash Coconut Soup
Recipe card - step by step recipe instructions

1Heat oven to 350°. Drizzle 1 tablespoon olive oil on butternut squash and sprinkle with salt.
2Place cut side down on cookie sheet. Roast for 30 – 45 minutes (depending on size) or until tender. Remove from skin and cut into large cubes.
3Drizzle large, heavy bottomed pot with 1 tablespoon olive oil. Add carrots and onion to pot with 1 teaspoon salt. Saute until tender.
4Add coconut milk and vegetable stock. Add curry powder, garam masala and cumin. Add roasted butternut squash.
5Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 – 20 minutes, or fragrant. Blend in small batches until creamy.
6Garnish with chopped chives.

Curry Butternut Squash Coconut Soup
Recipe Card - ingredients

1 medium butternut squash, halved seeds removed
2 tbs. olive oil
1 cup carrots, chopped
1 cup onion, chopped
2 tsp. curry powder
1 tsp. garam masala
1 tsp. cumin
14 oz coconut milk
4 cups vegetable stock
Handful chives, chopped
Salt and pepper