This Curried Butternut Squash Soup is perfectly spiced with cumin, curry and turmeric, loaded with butternut squash and apples. Creamy, delicious and soul-warming! This recipe is the epitome of fall comfort food.

Ingredients:

  • 3 tablespoons mild tasting oil (see notes below)
  • 24 ounces butternut squash cubed
  • 1 yellow onion diced to the same size as butternut squash cubes
  • 2 cloves garlic minced
  • 4 sprigs thyme
  • 1/2 teaspoon pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1 cup

    vegetable broth

  • 1 can coconut milk full fat

Instructions:

  • Preheat oven to 375 F.
  • Toss cubed butternut squash (24 Ounces), diced yellow onion (1), minced garlic (2 cloves) and thyme (4 sprigs) in veggie oil (2 tablespoons) and spread onto a rimmed baking sheet.
  • Salt (1 teaspoon) and pepper (1/2 teaspoon) veggies, and cook for 45 minutes, or until the veggies are soft and start to brown.
  • In a large stockpot, add remaining veggie oil (1 tablespoon) and heat over medium.
  • Once shimmering, add curry powder (1 teaspoon) and cumin (1/2 teaspoon). Toast until fragrant, about 2-3 minutes.
  • Add coconut milk (1 can) and vegetable broth (1 cup). And stir to incorporate.
  • Once the veggies are done, and the coconut milk/broth base is warm, add the veggies. Be sure to destem the thyme.
  • Use a stick blender to blend all the ingredients together. Or, place ingredients in a high-speed blender* (easier!). Blend until smooth.
  • Scoop the soup into bowls and top with pumpkin seeds fresh thyme and coconut milk and enjoy!