Creamy Curried Butternut Squash Soup
Serves 415 mins prep55 mins cook
A delicious creamy soup made with butternut squash and spices, perfect for fall. This recipe is bursting with flavor from coconut milk and seasonings, making it a comforting choice for any meal. The soup can also be made with sweet potato as a twist.
0 servings
What you need
Instructions
1: Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside. 2: Add the butternut squash to the sheet pan, face up, with the garlic in the squash divot. Add the onion and celery, drizzle with olive oil, and season with salt. Turn the onion and garlic head face down. 3: Place the sheet pan in the oven for 50-55 minutes, flipping the squash and garlic halfway. The squash should be fork tender. 4: Remove the sheet pan from the oven, then remove and discard the onion and squash skins. 5: Add the squash, celery, onion, and squeezed garlic from the skin to a high speed blender. Add the coconut milk, broth, paprika, curry powder, and salt, and blend until very smooth, like a purée. 6: Stir in the butter before serving (if using). Top with cilantro, pumpkin seeds, and extra coconut milk (if using).View original recipe