Prep Time: 15 mins Total Time: 45 mins Serves: 4 servings
Ingredients: Adapted from minimalistbaker.com
1 Tbsp coconut or avocado oil
2 medium shallots (thinly diced)
2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
6 cups Roasted squash (1 small butternut squash yields ~6 cups or you can use 1 acorn or buttercup squash) - Roast at 400F for 25-30 mins and scoop out when cooked (seeds can be removed once cooked and discarded in compost)
1 pinch each sea salt + black pepper (plus more to taste)
1 1/2 Tbsp curry powder
1/4 tsp ground cinnamon
1 14-ounce can light coconut milk
2 cups vegetable broth
1-2 tsp chili garlic paste (optional)
FOR SERVING optional
Toasted pumpkin seeds
Chili garlic paste
Full-fat coconut milk
Pickled Red Onions
Preparation:
Heat a large pot over medium heat.
Once hot, add oil, shallots, and garlic. Saute for 2 minutes, stirring frequently.
Add roasted butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 5 minutes.
Use an immersion blender, or transfer soup to a blender and puree on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings, adding more curry powder, salt as needed. Continue cooking for a few more minutes over medium heat.
Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month.