Amazing Curried Butternut Squash Soup Recipe


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

1/2 c. coconut milk

1/4 c. toasted peanuts, roughly chopped

Freshly chopped cilantro, for garnish


Preheat oven to 425°. On rimmed (baking sheets), toss squash with (oil), onion, carrots, and garlic.  salt, pepper, and curry (powder). 

Bake, tossing occasionally, until squash is caramelized, about 40 minutes. 

Add squash mixture to a blender with broth and puree until creamy. 

Drizzle coconut milk over serving then garnish with peanuts or cilantro , or both of them

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