Creamy Coconut Curried Butternut Squash Soup
Warm spice and coconut milk make this creamy soup addicting yet still dairy free!
Servings: 4 Servings
Calories: 300kcal
Ingredients
- 6 cups butternut squash, cubed (this is the size of a medium to large sized squash)
- 1 1/2 cups sweet onion, chopped
- 2 stalks celery, chopped
- 3 garlic cloves, minced
- 2 cups vegetable broth
- 1 - 13.66 oz can
- 1 Tblsp maple syrup
- 1 tsp
- 1 tsp *
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp ground turmeric
- pinch of ground pepper
- 1/4 cup of
- 2 Tbslp minced fresh cilantro
Instructions
- In large stock pan over medium heat, vegetable broth or water sautè chopped onion, garlic and celery for 3 - 5 minutes.
- Add in chopped butternut squash, stir well
- Add in coconut milk, vegetable broth, maple syrup, all spices and chili paste.
- Stir well and bring to a boil.
- Cover with lid, reduce heat to low and simmer for 20 minutes or until squash is tender.
- Remove from heat.
- Using an immersion blender** (see directions below for blender) blend until soup is a creamy consistency - no chunks!
- For cilantro sour cream, stir minced cilantro into sour cream, refrigerate until ready to use.
- Serve soup in bowls or 'shot glasses' with a dollop of sour cream.
Notes
- *You can reduce this amount if you want a less spicy soup.
**Alternately, you can take small amounts of soup at a time and blend in your blender until smooth. Hot soup expands, so only do small amounts at a time.
Nutrition
Calories: 300kcal