Ingredients:
- 1 butternut squash (appx. 2-2.5 lbs)
- 1 onion diced
- 2-3 garlic cloves, minced
- 2 tbsp & 1tbsp coconut oil (divided)
- 2 cans coconut milk (I use Native Forest)
- 1 cup chicken broth or water
- 1 tbsp honey (or sub with coconut sugar)
- 1tbsp & 1/2tbsp curry powder (divided)
- 1/4 tsp turmeric
- 1 1/4 tsp salt (for squash)
- 1/2 tsp ground black pepper
- 1/4 tbsp cinnamon
- 1/2 bunch of cilantro (about 1/4 cup chopped)
Directions:
Preheat oven to 425 degrees F.
- Place peeled & diced butternut squash in a large bowl and drizzle with 2 tbsp coconut oil. Add in curry powder, turmeric, salt, pepper, cinnamon, and honey (or coconut sugar) and stir to coat. Transfer squash to large pan and place in the oven to roast (turning 2-3 times) for about 40-50 minutes (depending on the size of your squash cubes) until browned on all sides. I cut mine into about 1/2” cubes. Sometimes I will even turn the oven on broil for the last 3-5 minutes and turn them frequently to get them super crispy.
- Meanwhile, place a cast iron skillet over low heat and add 1 tbsp coconut oil, 1/2 tbsp curry powder and stir for 1-2 minutes. Add diced onion & stir occasionally while slowly caramelizing your diced onion in the pan with the curry powder & coconut oil. This will take between 30-40 minutes and can be done while you wait for your squash to roast. Stir in the chopped garlic after about 30 minutes of caramelizing the onions and cook for another 10-15 minutes max.
- Once the squash is browned on all sides, take your cup of chicken broth (or water) and pour the full cup directly into the pan & scrape with a metal spoon to release any crispy browned bits. Next, pour the entire pan into your cast iron skillet along with your onions and garlic, OR transfer all ingredients (onions & garlic included) to a stock pot and place over medium-high heat.
- Add 2 cans of coconut milk and stir. Bring the pot to a simmer, then lower the heat to medium-low and add 1/4 cup of cilantro to let simmer for an additional 8-10 minutes.
- Using a blender, blend the soup until it is completely smooth. Taste before seasoning with additional salt and pepper. If the soup is too thin, return to the stove and simmer until the soup has reached desired consistency. If it comes out a bit thick, you can always add more stock or water until thins out a bit.
- If you want to take the extra step and pretend like you’re in a fancy French kitchen, strain the soup through a cheesecloth to remove any remaining pulp from the soup and make it silky smooth.
I like to serve this soup with toasted garlic Naan and (if you’re looking for a fancy topping to complete your plating presentation) some roasted chickpeas and/or toasted butternut squash seeds. All I do is sprinkle them with coconut oil and season with nutmeg & cinnamon before baking them until crispy. I like to sprinkle them on top of the soup along with a few drops of fresh coconut milk and cilantro leaves. (See picture below!)
Toasted Chickpeas and butternut squash seeds make a great topping for this smooth and creamy soup! I also like to save a little bit of the pure coconut milk to drizzle on top along with some fresh cilantro to bring an added freshness to the dish.