Even though the weather isn’t in the full swing of Fall I’ve started stocking my kitchen with root veggies. I’ve been especially craving soup (and soup season) something fierce lately. This is a butternut squash soup I threw together for dinner the other day. It’s super easy and pretty tasty. This recipe is also vegan and Paleo for those of you who care about that sort of thing. I enjoy eating this soup on my couch with my feet tucked under a warm cat and an episode of The Daily Show on my DVR.
Curried Butternut Squash Soup
1 large butternut squash, peeled and diced
1 large yellow onion, chopped
2 red peppers, quartered and roasted
3-4 tbs. almond butter
2-3 cloves of garlic, chopped and smashed
1 inch fresh ginger, sliced
1 can of full fat coconut milk
2 tbs. coconut oil
2 tbs. yellow curry spice
1 tbs. cumin
1 tsp. pumpkin spice or cinnamon
raisins, sliced almonds, and goji berries to garnish
salt to taste
First roast your red peppers in the oven at 425F until the edges start to turn dark. In a large soup pot heat your coconut oil over medium heat. Add onion. After onion becomes translucent add your garlic and ginger. Be careful not to let your garlic burn. After a few minutes add the almond butter to the onion mix. Stir it in enough to let it melt and incorporate into the onions. Then add your butternut squash and enough water to completely cover the squash. Bring to a boil. After about 5 minutes of boiling add your red peppers, apple, and spices. Let boil for another 5 minutes. Then add your coconut milk and bring back up to a simmer. Once the squash is tender turn off the heat and blend your soup in a blender. Serve and garnish with raisins (this really makes it!), goji berries, and sliced almonds.
This recipe makes about 4-6 servings.