Curried Butternut Squash Soup

Vegan, Gluten-Free, Dairy-Free, Nut-Free

Entree

American

Yield: 4

Author: Alisha Vavilakolanu

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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

1. Add oil to a large saucepan and bring to medium heat. Add onion and sauté for about 3 minutes, or until translucent.
2. Add minced garlic and sauté for an additional 2-3 minutes.
3. Add butternut squash, salt, pepper and spices. Stir until combined and allow to simmer for about 5 minutes.
4. 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.
5. Check the consistency of the soup. Add corn starch in 1/2 tbsp increments and stir to desired thickness.
6. Transfer soup mixture to a high-speed blender and puree on a high setting for one minute.
7. Serve warm with a drizzle of coconut cream and crushed red pepper to top.

https://thelishlife.com/blog/curried-butternut-squash-soup

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