Coconut Curry Butternut Squash Soup

It’s cozy season!

This Coconut Curry Butternut Squash Soup is a twist on a classic recipe that uses a few spices and a can of coconut milk to create a soup that is rich with the flavors of coconut curry. The health benefits are coming from the coconut milk, which contains antioxidants and anti-inflammatory properties, as well as spices like cumin and curry powder.

Here is the full recipe that makes 4 servings:

Ingredients:

• ¼ cup extra virgin olive oil
• 1 tsp curry powder
• ¼ tsp chili powder
• ½ tsp cumin
• ⅛ tsp cinnamon
• 2 yellow onions, sliced
• 1 large butternut squash, peeled and cubed
• 1 can of coconut milk
• ½ tsp apple cider vinegar
• Salt to taste
• Water (enough to cover the squash)

Instructions:

1. Heat the olive oil in a Dutch oven over medium heat. Add the spices (curry powder, chili powder, cumin, and cinnamon) and stir for about 1 minute until the oil takes on color and the spices become fragrant.
2. Add the sliced onions and cook until soft and translucent, about 8 minutes.
3. Add the cubed butternut squash, salt, coconut milk, and enough water to just cover the squash. Bring to a boil, then reduce the heat to a simmer.
4. Simmer for about 40 minutes, or until the squash is very soft.
5. Let the soup cool slightly, then use an immersion blender to puree the soup until smooth. (Alternatively, you can puree it in batches using a blender or food processor.)
6. Stir in the apple cider vinegar to balance the flavors, then taste and adjust seasoning if needed.