Spicy Butternut Squash Soup

 
 

Ingredients

1½ tablespoons coconut oil

1 yellow onion, diced

¼ cup red curry paste

One 2" piece ginger, grated or finely minced

4 cloves garlic cloves, minced

4 cups vegetable broth or water

1 butternut squash, peeled and chopped (about 4½ cups)

One 13.5 Oz. can, coconut milk

¼ cup cashew butter or almond butter

1 tablespoon reduced sodium tamari

1 tablespoon maple syrup or agave nectar

1 teaspoon kosher salt, + to taste

3 teaspoons lime juice

½ cup fresh cilantro, chopped, plus more for garnishing

Coconut yogurt, scallions, roasted peanuts and sesame seeds, for toppings

Directions 

In a Dutch oven or similar large pot add coconut oil, onion, a pinch of salt and cook until starting to brown, for 6 to 7 minutes.

Add curry paste, ginger and garlic, then cook until very fragrant, stirring frequently, for 1 minute.

Pour in broth and use a wooden spoon to scrape up any browned bits on the bottom of the pot.

Add squash, coconut milk, cashew butter, tamari, maple syrup and salt, then stir to combine.

Bring a boil, then partially cover the pot and let simmer until squash is fork tender, for 15 to 20 minutes.

Add lime juice, then use an immersion blender, blend until you have a smooth and creamy soup.

Or, you can pour the soup into a blender, using a dish towel to cover the cap to prevent steam from expanding.

Once the soup is pureed, stir in the chopped cilantro.

Serve in bowls and top with coconut yogurt, scallions, peanuts, more cilantro and sesame seeds.

Enjoy!

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