Curried Butternut Squash Soup

Curried Butternut Squash Soup


We got curried away...
  • 2 lb. butternut squash, peeled and chopped
  • 3 tbsp. melted coconut oil
  • 1 red onion, quartered
  • 2 large carrots, roughly chopped
  • 3 cloves garlic
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. curry powder
  • 4 c. low-sodium vegetable broth, warmed
  • ½ c. coconut milk
  • ¼ c. toasted peanuts, roughly chopped
  • Freshly chopped cilantro, for garnish
  1. Preheat oven to 425°. On two large rimmed baking sheets, toss squash with oil, onion, carrots, and garlic. Season with salt, pepper, and curry powder.
  2. Bake, tossing occasionally, until squash is caramelized and tender, about 45 minutes.
  3. Add squash mixture to blender with broth and puree until creamy.
  4. Drizzle coconut milk over each serving and garnish with peanuts and cilantro.

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