Curried Butternut Squash Soup

ButternutSquashSoupA

ButternutSquashSoupB

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
1 apple
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.

  1. Amanda

    this is killer for fall – SUPER digging the fact that it’s vegan, too!
    I just stumbled upon your blog last night, and I’ve been looking through it ever since. Amazing work!!

    Amanda (exvitae.com)

  2. heidi

    I’m absolutely making this! How happy is it that I just bought raisins and pecans? Thanks for sharing.

  3. Emily

    this looks delicious and I plan on making it this weekend. Three questions.
    1) what kind of red peppers to do you? do you mean red bell peppers or spicy red peppers?
    2) do you coat your squash with anything when roasting or do you just peel it, dice it and put it in the oven?
    3) what type of coconut oil do you use. I’m sort of confused by the whole refined and unrefined, cold pressed etc etc. There’s a lot of choices with some coconut oils being bad for you if you heat them above a certain temp. Do you know anything about this?

    thanks so much for the recipe. I have been thinking about making it all week.

    • Hey Emily!

      1. Red bell peppers
      2. I like to drizzle my cubed squash with a little olive oil and salt when roasting. That said, you don’t necessarily need to roast your squash first for this recipe! (Though, I have done that before and it works well too.)
      3. I use unrefined, cold-pressed coconut oil. I like using coconut oil for sauteeing at high heat – ghee (clarified butter) is also a good option.

      I hope that helps!

  4. Emily

    thank you so much for responding. I know you are one busy, lady so it means that much more to me 🙂

  5. Sara

    How many ounces of the coconut milk? Thank you!

    • I just use one 13.5 oz can.

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