Curried Butternut Squash Soup

This soup is Fall in a bowl! It is packed with flavor and so nourishing. Soup is perfect to serve for any Fall casual gatherings you have coming up! We served this one at an outdoor get-together with our friends at @dudley_stephens . Whether you are having people over to watch the game, to gather before trick-or-treating, or for an easy weeknight meal, this is a simple but impressive recipe! It also happens to be vegan and is easy to make in advance and reheat. We hope you enjoy it as much as we do!

2 Tablespoons olive oil
2 Tablespoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
Kosher Salt
Fresh Black Pepper
1 medium onion, chopped (about 2 cups)
4 cloves of garlic, peeled and roughly chopped
1 Tablespoon fresh ginger, minced
A 2 lb. Butternut squash, peeled, seeded and roughly chopped (about 5 cups)
3 cups of vegetable or chicken broth
1 14 oz can of full fat coconut milk
Juice of 1 lemon
Pumpkin seeds and chopped cilantro to garnish!

Heat the oil in a large heavy bottomed pot over medium heat. Add the curry powder, cumin and turmeric and let the spices toast for about one minute, until fragrant.

Add the onion and 1 teaspoon of salt, sauté for about 7 minutes, or until softened.

Add the ginger and garlic and cook an additional minute. Add the butternut squash and toss to coat.

Add in the broth. Turn up the heat to bring to a boil, then reduce to a simmer. Cover the pot and let simmer for about 20 minutes, until the squash is very tender.

Use an immersion blender (or a regular blender if you don’t have one) to puree the soup until smooth.

Whisk in the the coconut milk and the juice from one lemon. Add salt to taste (we added 1 tablespoon of salt) and a few grinds of fresh black pepper. Ladle into bowls and top with cilantro and pumpkin seeds.