***warning: photo over load because I couldn’t choose my favorites***
It’s official you guys… I have already started listening to Christmas music. Sorry not sorry. Current song playing on Pandora is White Christmas by Frank Sinatra and the Christmas movies have already started playing on Hallmark Channel. Only 60 days until that most anticipated holiday! Thats less than two months! Woowee… But first all the fall things. We can enjoy both at the same time. Like this one pot curried butternut squash soup!
Okay I’ve had my daily dose of Christmas (don’t want to over do it), now I’ve switch to my favorite fall Pandora station. “Autumn in New York.” Oh how I miss autumn in New York for reals. I grew up on Long Island and autumn in New York deserves a song to be written about her. An overwhelming sight of flaming red and bright yellow leaves flapping in the cool windy streets. The intoxicating sweet smell of October rain and wet leaves that I wish I could bottle up. Participating in the sound of boots tapping and leaves crunching as I walk down the avenue. Closing my eyes I can take myself back there. I am very envious of my friends still in New York. One day we will be back! Until then keep posting photos of autumn in New York!
This curried butternut squash soup was inspired by a HUGE b-nut squash I was given after a dinner party. Like it was about the size of my torso and the only thing I could think to do with it all was to make a soup! We have been really craving spicy Thai food and missing our favorite Thai restaurant back home hardcore. So, curried b-nut squash soup it is!
I used Muchi Curry (same curry I used for the curried chickpeas) for this soup but you can use whatever kind of curry you love! Just make sure its heavy on the turmeric so you get that gorgeous yellow color. I love muchi curry because it has got quite the kick! We love spicy foods in this house and are working our way up to a 5 star spice at our favorite local Thai restaurant. So far we got up to a 2 star, which makes our noses run and eyes water. I think we have quite a long way to go!
But if you would like this curry to be more spicy add another dash or two of cayenne or a little less just use a curry without cayenne.
There are so many wonderful pros to this soup that I want to make it again and again.
First off, its a one-pot recipe if you have an immersion blender. But if you don’t have one don’t let that stop you. Just batch blend it.
It’s vegan! Made with vegetable broth and coconut milk. So no animals were harmed in the making of this soup.
Just look at those toppings… roasted curried chickpeas (<— click for that recipe!), green onions, cilantro and a swirl of coconut milk. Yummmmmmmmmmmmmmmmmminess right there!
With turmeric being the main ingredient in curry powders you get all those anti-inflammatory and anti-bacterial bennies. Which the anti-immflamatory properties help PCOS and its side effects. It has become my new favorite spice!
I cannot wait to hear about your adventures with this recipe this fall and winter. Please report back if you make it! I would love to know how it goes.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
12 oz servings
|
- 1 tbsp coconut oil
- 3 cloves garlic minced
- 1 yellow onion diced
- 1 large butternut squash peeled and chopped into 1" pieces
- 3 tbsp curry
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tbsp ginger grated
- 1 15 oz can full fat coconut milk
- 4 cups vegetable broth
Ingredients
|
|
- Heat coconut oil in large pot over medium heat. Add curry, cumin, cinnamon ginger, and garlic to the oil and combine until incorporated and becomes fragrant.
- Add onion and saute until soft. Then add butternut squash pieces to the pot and toss to evenly coat with spices. Cover and allow the butternut squash to soften, stirring occasionally.
- After butternut squash has softened, add coconut milk and vegetable broth. Combine and simmer over medium low heat for 10 minutes, stirring occasionally.
- Use your immersion blender or batch blend to a soup consistency.
- Simmer over medium low heat for another 5-10 minutes, stirring to make sure it doesn't burn and gets evenly heated.
- Serve topped with a swirl of coconut milk, cilantro, green onions and curried chickpeas.
My curried chickpea recipe is right here! Please please please make sure you add it to this recipe as a garnish. It is seriously the bomb.com
