Anti-Inflammatory, Curried Butternut Squash Soup
Cozy Up with Creamy Curried Butternut Squash Soup
As the weather cools, there’s nothing quite like a warm bowl of soup to nourish the body and soul. Today, we’re sharing a recipe for a vibrant and flavorful Curried Butternut Squash Soup that’s sure to become a fall and winter staple. This isn’t your average butternut squash soup – the addition of curry powder and a touch of blackening seasoning elevates it to a whole new level of deliciousness! It’s creamy, comforting, and packed with nutrients – perfect for a weeknight dinner or a cozy weekend lunch.
We’ve taken the classic sweetness of butternut squash and balanced it with warm, aromatic spices. Roasting the squash and cauliflower brings out their natural sweetness and adds a depth of flavor that you won’t get from steaming or boiling. The combination of coconut milk and bone broth (or veggie broth for a vegan option) creates a rich and velvety texture.
This recipe is surprisingly easy to make, with minimal hands-on time. The majority of the work is done by your oven! It’s also incredibly versatile – feel free to adjust the amount of curry powder to your liking, or add other spices like ginger or turmeric for an extra boost of flavor and health benefits.
What makes this soup special?
- Flavorful Spice Blend: The curry powder and CURED Blackening Seasoning create a unique and delicious flavor profile.
- Roasted Vegetables: Roasting the butternut squash and cauliflower intensifies their sweetness and adds depth of flavor.
- Creamy Texture: The combination of coconut milk and broth creates a luxurious and velvety texture.
- Easy to Make: Minimal hands-on time and simple ingredients make this soup perfect for busy weeknights.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the bone broth with vegetable broth.
Q: Can I use a different type of squash?
A: Yes, you can! Acorn squash or kabocha squash would also work well in this recipe.
Q: How spicy is this soup?
A: The spice level depends on the curry powder you use. Start with a smaller amount and add more to taste.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before freezing in an airtight container. It will keep for up to 3 months.
Q: What can I serve with this soup?
A: This soup pairs well with a crusty bread, a side salad, or a grilled cheese sandwich. A sprinkle of toasted pumpkin seeds or a swirl of coconut cream would also be delicious!
We hope you enjoy this Curried Butternut Squash Soup as much as we do! It’s a comforting, flavorful, and healthy meal that’s perfect for any time of year.
Curried Butternut Squash Soup
Ingredients
- 1 medium butternut squash
- 2 cups chopped cauliflower
- 1-2 tablespoons avocado oil
- 2 tablespoons ghee
- 2 teaspoons minced garlic
- 2 teaspoons thyme stems removed
- 2 tablespoons curry powder
- 2 tablespoons nutritional yeast
- 3 cups organic bone broth or veggie broth
- 2 cups coconut milk
- 2 teaspoons CURED Blackening Season
- to taste sea salt and pepper
Instructions
- Preheat your oven to 400 degrees. Using a fork, pierce the outside of your butternut squash a few times. Roast the squash, whole, until the outside is browned. You should be able to easily pierce the squash with a knife. This will take approx. 30-40 minutes.
- While the squash is roasting, add your chopped cauliflower to a parchment-lined baking sheet with 1-2 tablespoons of avocado oil. When the squash is almost done, roast the cauliflower at 400 degrees for 15-20 minutes.
- Remove the butternut squash and cauliflower from your oven. While they cool, place a large pot over medium heat. Add your ghee, minced garlic, thyme (stems removed), curry powder, and nutritional yeast to your pot. Sauté until the curry powder has coated the ingredients (3-5 minutes).
- Peel the skin from your butternut squash, chop the squash into large pieces, and remove the seeds. Add the squash and roasted cauliflower to your large pot. Mix until the veggies are evenly coated in the curry powder, leeks, and herbs.
- Pour in your veggie broth and coconut milk. Bring to a boil. Once it reaches a boil, reduce heat to a simmer and place a lid on your pot. Simmer for 15 minutes.
- Carefully pour the mixture into a blender. Blend until you reach desired creaminess. For a thinner soup, add more broth. Taste and add sea salt + pepper + CURED Blackening seasoning.
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