This is one of my favourite soups to make all throughout the fall and winter. Gluten and dairy free, and can easily be made vegan if you use vegetable broth. The squash adds a natural sweetness, and coconut milk adds some healthy fats and creaminess to the texture. Plus, turmeric is a nutritional powerhouse with anti-inflammatory and anti-oxidant properties. Perfect for getting through cold and flu season! Enjoy!
Curry Coconut Butternut Soup
Ingredients
- 2 tbsp coconut oil
- 1 large butternut squash, peeled and cubed
- 1 medium yellow onion, diced
- 2 cloves garlic, chopped
- 2 carrots, diced
- 4 cups chicken or vegetable broth
- 2 tsp turmeric
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1 tsp salt
- 1/4 tsp black pepper
- 1 can full fat organic coconut milk
Directions
- Heat oil in a large pot over medium heat. Sauté onions until soft.
- Add carrots, garlic, and all the spices, salt and pepper. Stir until combined.
- Add the squash and broth, bring to a boil. Once boiling, lower heat and let simmer for 20 minutes, or until squash and carrots are soft. Remove from heat.
- Purée soup with an immersion blender, or transfer to a food processor/blender.
- Stir in coconut milk, heat through and serve!
