Pureed Coconut Curry Butternut Squash Soup is a creamy, velvety, tasty delight. This easy recipe will have you reaching for seconds! I also show you how to make Curried Roasted Butternut Squash Seeds - they are a great snack and make a great garnish for this soup.
1large butternut squash (about 2-3 lb), peeled and cubed into 1 inch pieces
4-5tablespoonscurry powder(adjust to taste)
1Thai chili pepper(optional)
salt and pepper, to taste (1/2 teaspoon salt, 1/4 teaspoon pepper is a good start)
1cuphalf & half
In a very large soup pot, combine the coconut oil and the diced onion and cook on medium heat for 5-7 minutes, or until the onions just start to turn translucent. Add the cubed butternut squash, curry powder, vegetable broth, water, Thai chili pepper (if using) and stir it all together. Season with salt and pepper. Cover with a lid, and let it come to a boil. Once it comes to a boil, lower the heat and let it simmer for 15 minutes, or until all the squash is fully cooked.
Remove from heat and allow to cool for a few minutes. Use an immersion blender to puree the soup. Stir in the half and half. Carefully taste the soup and add more salt and pepper, if needed. Serve hot, garnishing with chopped chives, cilantro, and/or roasted Butternut Squash Seeds.
If you don't have an immersion blender, let the soup cool down before pureeing it in batches in a blender or a food processor. Please be careful not to burn yourself when transferring the soup to a blender or a food processor.If you would like to make Roasted Butternut Squash Seeds for garnish:
Preheat the oven to 350F.
Clean and rinse the seeds. It's OK if there is a tiny amount of butternut squash strings remaining, but try to pick most of it off the seeds. Blot dry with a paper towel.
In a small bowl, combine the seeds with 1 teaspoon coconut oil, a bit of salt and 1/4 teaspoon curry powder (if desired). Stir well.
Place on a greased baking dish (or foil lined baking dish that is sprayed with PAM) and roast for 12-15 minutes, stirring halfway.