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Coconut Curry Butternut Squash Soup

4.7 from 3 reviews

Ingredients

Scale
  • 1 Butternut Squash
  • 1/2 cup chopped Sweet Onions
  • 4 cloves minced Garlic
  • 1 Tablespoon Ginger powder
  • 1 Tablespoon Curry powder
  • 2 tsp dried Thyme
  • Dash of Red Pepper flakes
  • 2 tsp ground Nutmeg
  • 1 tsp Sea Salt
  • 1 tsp Pepper
  • 2 tsp ground Turmeric
  • 1 14oz can light Coconut Milk
  • 1/4 cup Coconut Oil

Instructions

  1. Preheat oven to 425 degrees
  2. Wash and cut the skin off of the squash
  3. Cut squash in half and scoop out the seeds
  4. Chop squash into 1 inch pieces
  5. Place parchment paper over baking pan
  6. Add squash, onion, and garlic
  7. Sprinkle all seasonings evenly over squash
  8. Drizzle coconut oil over squash
  9. Bake 35 minutes until squash is soft
  10. Let cool for 5 minutes
  11. Add baked squash mix to blender
  12. Add coconut milk and blend until smooth
  13. Add pureed squash to medium saucepan
  14. Heat over medium heat 3-5 minutes until warm
  15. You can spice this up as much as you like by adding more curry powder or red pepper flakes.
  16. Enjoy!
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