Butternut Curry Soup

by

 

This soup is beautiful and delicious, perfect for a cold night.

Butternut Curry Soup
Yields 3
This is a creamy, yet non-dairy, soup using coconut milk and roasted butternut squash with just the right taste of warm spices. Perfect for a cold night.
Print
Ingredients
  1. 4 shallots chopped
  2. 4 garlic cloves minced
  3. 2 stalks celery thinly sliced
  4. 1 T Olive Oil
  5. 1/4 tsp salt
  6. 1/8 tsp pepper
  7. 1 Tbsp curry powder
  8. 1/4 tsp cinnamon
  9. 1/4 tsp nutmeg
  10. 1/4 tsp ginger
  11. 3 cups vegetable broth
  12. 6 cups roasted, peeled butternut squash
  13. 2 cans full fat coconut milk
  14. 1/4 cup sunflower seeds
Instructions
  1. Gently sauté shallots, garlic and celery in olive oil: Add salt & pepper during cooking; set aside to cool
  2. Using a high power blender mix all the spices and the vegetable broth
  3. Transfer to a pot on the stove heating to medium temperature
  4. Put the roasted squash in the blender and add 1 can of coconut milk to blend together until smooth
  5. Transfer to the pot with the vegetable broth
  6. Put the sautéed mixture in the blender, add the coconut water from the 2nd can of coconut milk (Save the coconut cream for the topping)
  7. Transfer the blenderized sautéed mixture to the soup pot
  8. Bring to a gentle boil for 5 minutes to heat thoroughly
  9. Serve with garnish of sunflower seeds and coconut cream from the canned coconut milk
Notes
  1. Of course, you can use onions if you don't have shallots.
  2. You can use one can lite coconut milk and one can full fat. For my taste, the full fat cream on the top for garnish is a must to mellow out the spices.
  3. Tip: Put the can of coconut milk in the refrigerator over night, then when you open it the cream and the coconut water will separate. You can use the cream as a sour cream substitute.
Renee Matthews | Gluten Free Coach | Dietitian https://reneenutrition.com/

Share Button