This curried butternut squash soup is one of my all time favorite soup recipes. It is a bowl of creamy, wonderful, spicy, yumminess – perfect for chilly autumn days.
This recipe makes approximately 4-5 servings but can be doubled for twice the joy.
Ingredients:
- 1 large organic butternut squash
- 2 Tablespoons organic extra virgin olive oil (or organic butter)
- 1 large organic onion – chopped
- 1 Tablespoon organic curry powder
- 1/4 tsp. organic allspice
- 2 cups 5 Minute Garlic Stock (or Cheater’s Chicken Stock or Pacific Bone Broth)
- 1/2 cup organic coconut cream (or organic half and half)
- Pinch of organic cayenne pepper (optional)
Directions:
- Poke several holes in butternut squash and bake in preheated oven at 350 degrees for one hour (or until squash is mostly tender)
- When cool enough to handle, cut squash in half lengthwise and scoop out and discard seeds and pulp
- Remove and discard skin
- Cut squash into several pieces and set aside
- In a medium or large skillet, sauté onions, allspice, and curry in olive oil (or butter) until onions are tender (about 10 minutes)
- Blend squash, onion mixture, and stock in a food processor or blender until smooth. You may have to do this in several batches, adding additional stock if necessary
- Place mixture in a saucepan and add coconut cream (or half and half)
- Bring to a boil and simmer for 10 minutes
- Sprinkle with cayenne pepper just before serving
If you plan to prepare this recipe in advance, add the cream (or half and half) the day you plan to serve it.
Looking for organic spices at wholesale prices? Try Thrive Market. It is a whole food version of Costco. Learn more.
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Scripture quotations taken from the NASB.
Copyright:
© 2017 Mischelle Sandowich
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