Today’s post is short and sweet. I’m in the mood to just sit and be cozy today. The house is quiet, Little One is sleeping, and I just made a pot of Creamy Curried Butternut Squash Soup.
I am feeling grateful. After a very dry summer, it is finally raining here in California. The trees, the rivers, and all the gardens are grateful. May it rain and rain and rain so the parched Earth can have a big, long drink. Without water, there is no life.
And what better way to spend a rainy afternoon than to eat nourishing soup? If you cook the butternut squash in advance, this is a super quick recipe to make. Perfect when you are short on time or have better things to do, like listen to the rain. DRIP DROP!
So here it is: my recipe for Creamy Curried Butternut Squash Soup. It’s easy peasy. It’s warm and cozy. And it’s beautiful to look at. Enjoy the nourishment!
NOTE: This recipe includes several delicious spices used to make the curry flavor. My favorite way to season soups is the use my Indian Spiced Ghee instead of having to mix the spices every time. You can use 2 TBS of the spiced ghee to cook the onions in and you are all set to go because the spices are already in there.
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Creamy Curried Butternut Squash Soup (dairy free)
- Yield: 4 1x
Ingredients
- one big butternut squash
- 2 TBS coconut oil (like this) or ghee (I use this brand)
- 1/2 of an onion
- 3-4 cloves garlic, minced
- 1 tsp turmeric powder (like this)
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp cinnamon powder
- 1/4 tsp cardamom powder
- 2 – 3 cup homemade bone broth
- 1 to 1 and 1/2 inch piece of fresh ginger, grated (depending on how gingery you like it)
- 1/2 cup full fat coconut milk (where to buy BPA and additive free coconut milk)
- unrefined sea salt (like this), to taste
Instructions
- Directions:
- Cut butternut squash in half, deseed, and cook until tender. Either bake in oven at 400’F skin side down until soft or place into crock pot with 1 inch of water on HIGH for about 2 hours. Remove from heat and allow to cool.
- Place all dry spices into small bowl and set aside.
- Saute onion in fat of choice for 5-7 minutes until onions begin to brown. Add garlic and cook another minute or two.
- Pour in spices and let them temper for a minute or two, stirring occasionally. They will get very fragrant. Do not let them smoke. Turn down heat if you need to.
- Add 2 cups of bone broth, ginger, and 1/2 cups coconut milk. Stir to combine.
- Scoop out all of the meat from your butternut squash and add to soup.
- Use an immersion blender to completely puree the soup together. Add more broth if necessary. (A regular blender will work. Just be careful as it may be hot)
- Warm the soup back up and you are all done.
- Salt to taste and enjoy!
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