Coconut Curry Squash Soup Recipe
I am a sucker for a good soup. They are easy, hearty and filling. The easiest ones are made with my Vitamix. And of all the easy soup recipes, this is by far my most foolproof and go-to recipe for a quick lunch.
1 butternut squash, roasted and seeded
8 ounces full fat coconut milk (don’t use the light stuff)
2 cups chicken broth (vegetable broth works too!)
1.5 Tablespoon curry powder (or more if you prefer)
2 teaspoons salt
Preheat the oven to 375 degrees. Cover a sheet pan with foil and place the whole squash on the pan. Pierce the skin of the squash several times with a knife. Roast the squash until tender, about 45-60 minutes. Remove from oven and let cool slightly.
Cut the squash in half, scoop out and discard the seeds. Scoop out the “meat” of the squash and place it in a blender. Add the remaining ingredients to the blender and blend on high until creamy. (If you don’t have a Vitamix or similar high powered blender, an immersion blender would work just as well). Serve with a garnish of cilantro and roasted pumpkin seeds. This soup is delicious reheated!
Check out my blog post for making your own chicken broth. It’s easy, economical and tastes way better than the store-bought stuff!