Curried Coconut Butternut Squash Soup – a recipe from member & chef Mary Coggins

Simple to make and perfect for the cooler days ahead! This creamy butternut squash soup gets an exciting twist with curry and coconut. Chef tip…freezes great! Make a double batch and store in freezer for up to a month.
2 shallots, roughly chopped
2 cloves garlic, roughly chopped
6 cups butternut squash (about 1 small butternut squash) cut into cubes
Salt & Pepper
2 Tbsp curry powder
1/4 tsp (big pinch) ground cinnamon
1 14-ounce can light or full fat coconut milk
2 cups vegetable broth
Roasted pumpkin seeds
Sour cream
Heat a large pot over medium heat.

Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently. Do not allow to burn.

Add butternut squash and season with salt and pepper, curry powder, and ground cinnamon.
Stir to coat. Then cover and cook for 2-4 minutes.

Add coconut milk and vegetable broth.
Bring to a boil, then reduce to low. Cover and cook for 15-20 minutes or until squash is fork tender.

Use an immersion blender, or blender, purée on high until creamy and smooth. If using a blender, return soup back to pot to low heat.

Taste and adjust seasonings, adding more curry powder, salt as needed. Continue cooking for 2-3 minutes over medium heat.

Garnish with dollop of sour cream and roasted pumpkin seeds.
Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.