Curry Butternut Squash Soup

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Curry and butternut squash blend together perfectly, and this is the perfect fall soup. On those cool days, combining spice and sweetness will warm you right up. Make this recipe dairy-free by subbing in oil for ghee or butter.

Check out some more hearty soup recipes here.

Recipe excerpted from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life by Alexis Kornblum (Victory Belt Publishing).

Directions: 

In a large pot over medium heat, melt ghee or heat oil, then add garlic. When garlic is fragrant (about 2 minutes), add onion and sauté until translucent, about 5 minutes.

Add coconut sugar and spices and cook until the spices are fragrant, about 2 minutes.

Add cubed butternut squash and cook for 5 until the squash begins to soften. Add broth and coconut milk and bring to a boil. Once at a boil, turn down heat and simmer until squash is tender, about 20 minutes.

Purée the soup in batches in a blender until it is smooth and creamy. Return the soup to the pot, bring to a boil, and let reduce for 10 minutes, until thickened slightly. Taste the soup and add more curry powder, salt, and/or pepper, if desired.

Garnish with croutons and/or chopped cilantro, if desired, a drizzle of coconut milk, and a pinch of ground black pepper.

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