As summer comes to an end, squashes become abundant in local markets. And really, who can resist their beautiful orange colour! This creamy soup is both nutritious and delicious. High in Vitamin A in support of eye health and fiber-rich too. Great as a starter or a main meal. What better way to warm up as the temperatures start to drop. You can even double the batch and freeze!
1 tablespoon of oil (olive, coconut or avocado)
2 medium shallots (or 1 small onion), small-diced
2 cloves of garlic, minced
6 cups butternut squash, peeled and chopped
1 1/2 tablespoons curry powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 can (400ml) full-fat coconut milk (reserve a bit for drizzling if desired)
2 cups vegetable broth (for non-vegan or vegetarian, you can use chicken broth)
1-2 tablespoons of maple syrup
1-2 teaspoons of chili garlic paste (optional)
salt and pepper
drizzle of canned coconut milk
drizzle of chili oil
finely chopped herbs (cilantro, thyme, or parsley)
In a large pot over medium heat, add oil. And once hot, add shallots (or onion), stir frequently and cook until translucent, about 2-3 minutes.
Add spices (curry, cinnamon, pinch of salt and pepper). Stir to warm up the spices. Then add the squash and continue to cook for about 5 minutes.
Add broth, maple syrup and if using, chili garlic paste. And bring to a low boil. Reduce the heat, cover the pot and continue to cook for approximately 15-20 minutes until the squash is soft.
Add coconut milk and stir.
Purée the soup with either an immersion blender or a regular blender. If using a regular blender, to avoid any kitchen mishaps, only fill the jar half-way and hold a kitchen towel over the lid to ensure the lid doesn’t fly off. Blend until all the soup is creamy and smooth.
Taste and adjust seasonings to your preference. Feel free to add more curry, salt and pepper or maple syrup as desired.
Serve warm and add any toppings of your choice: toasted pepitas, drizzle of coconut milk or chili oil for some added heat or chopped fresh herbs.
Leftovers can be stored in the fridge for 3 days. Also, freezable (see Kitchen Notes).
To freeze: fill mason jar to just below the shoulder. Freeze without the cap. Once frozen screw cap on. This will avoid glass breakage. Keep for up to 1 month. Once reheated you may want to re-blend the soup for creaminess.
You can substitute acorn squash or sugar pumpkin for butternut squash.
If you want a richer squash flavour, roast before making the soup.
About the Recipe
About Rosie's Kitchen
Rosie Coelho is Owner and Chief Creator of Deliciousness at Rosie’s Kitchen Co. As a Food Enthusiast and Certified Culinary Nutrition Expert, she loves to inspire people to connect with themselves and loved ones through food.
Rosie also shares her epicurean passion through Culinary Classes and Experiences - having people become rock stars in their own kitchens. Whether beginners or more experienced cooks, there is always something new to learn and a great way to gain kitchen confidence, while having lots of fun!