This soup is beautiful and delicious, perfect for a cold night.
Butternut Curry Soup
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.
Write a review
- 4 shallots chopped
- 4 garlic cloves minced
- 2 stalks celery thinly sliced
- 1 T Olive Oil
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 Tbsp curry powder
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 3 cups vegetable broth
- 6 cups roasted, peeled butternut squash
- 2 cans full fat coconut milk
- 1/4 cup sunflower seeds
- Gently sauté shallots, garlic and celery in olive oil: Add salt & pepper during cooking; set aside to cool
- Using a high power blender mix all the spices and the vegetable broth
- Transfer to a pot on the stove heating to medium temperature
- Put the roasted squash in the blender and add 1 can of coconut milk to blend together until smooth
- Transfer to the pot with the vegetable broth
- 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)
- Transfer the blenderized sautéed mixture to the soup pot
- Bring to a gentle boil for 5 minutes to heat thoroughly
- Serve with garnish of sunflower seeds and coconut cream from the canned coconut milk
- Of course, you can use onions if you don't have shallots.
- 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.
- 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/