• Prep Time
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  • Cook Time
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  • The base number of servings for this recipe is 8
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    Curried Butternut Squash and Coconut Soup

    Curried Butternut Squash and Coconut Soup is slightly sweet and full of warm spices like ground chili, powdered ginger, and black pepper making it a perfect soup to enjoy as a main course with a side of crusty bread or a light green salad. 


    Ingredients
    2
    tablespoons
    coconut oil
    1
    large butternut squash, diced
    1
    medium shallot, minced
    1/2
    tablespoon
    garlic, minced
    1/2
    teaspoon
    ground chili pepper
    1/2
    teaspoon
    ginger powder
    1/2
    teaspoon
    cayenne pepper
    3/4
    teaspoon
    sea salt
    1
    teaspoon
    fresh cracked black pepper
    1
    13.5 ounce can full fat coconut milk
    3 1/2
    cups
    water
    *
    salt and pepper to taste
    1/2
    cup
    toasted coconut chips, garnish
    1/4
    cup
    parsley, chopped as garnish
    Directions
    Preheat oven to 375 F. Line baking sheet with aluminum foil and set aside.
    In a large bowl combine 1 tablespoon of melted coconut oil with butternut squash. Season with salt and pepper to taste.
    Transfer to oven and roast until caramelized and tender, about 40 minutes.
    In a large pot melt remaining coconut oil. Add shallot and garlic, stirring until tender and fragrant. Add spices and roasted butternut squash. Stir, ensuring squash is completely covered in spice mixture.
    Transfer butternut squash mixture to blend and top with coconut milk and water. Blend until smooth, adding more water to adjust soup thickness to desired consistency.
    Pour soup back into large pot. Simmer for 10 minutes and adjust salt and pepper to taste.
    Serve and garnish with toasted coconut and sprinkle of fresh parsley.

    The base number of servings for this recipe is 8
    OK

    Categories 

    SoupVegan

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