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Curry Butternut Squash Coconut Soup

Curry Butternut Squash Coconut Soup
Recipe type: Soups
Serves: 6

Prep time: 
Cook time: 
Total time: 

  • 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

  1. Heat oven to 350°. Drizzle 1 tablespoon olive oil on butternut squash and sprinkle with salt.
  2. Place 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.
  3. Drizzle large, heavy bottomed pot with 1 tablespoon olive oil. Add carrots and onion to pot with 1 teaspoon salt. Saute until tender.
  4. Add coconut milk and vegetable stock. Add curry powder, garam masala and cumin. Add roasted butternut squash.
  5. Bring 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.
  6. Garnish with chopped chives.Curry Coconut Butternut Squash Soup