Yield: 4
Curried Butternut Squash Soup (Vegan, Gluten-Free, Nut-Free)
Cook time: 20 MinTotal time: 20 Min
Ingredients
- 1 tbsp canola oil
- 1/4 medium onion, diced
- 2 cloves garlic, minced
- 2 15 oz cans butternut squash
- salt and pepper, to taste
- 1 tsp garam masala
- 1 tsp curry powder
- 1/2 tsp chili powder
- 1 14 oz can full fat coconut milk
- 2 cups vegetable broth
- 2 tbsp corn starch
- Optional: coconut cream for drizzling, crushed red pepper
Instructions
- Add oil to a large saucepan and bring to medium heat. Add onion and sauté for about 3 minutes, or until translucent.
- Add minced garlic and sauté for an additional 2-3 minutes.
- Add butternut squash, salt, pepper and spices. Stir until combined and allow to simmer for about 5 minutes.
- Add coconut milk and vegetable broth. Stir to combine and bring to a low boil over medium heat. Cover and simmer for about 10 minutes.
- Check the consistency of the soup. Add corn starch in 1/2 tbsp increments and stir to desired thickness.
- Transfer soup mixture to a high-speed blender and puree on a high setting for one minute.
- Serve warm with a drizzle of coconut cream and crushed red pepper to top.