Curried Butternut Squash Soup (Plant Based)
Summer left us in a hurry this year. I went from eating salads and having all of the fans on to wearing a sweatshirt and craving hot soup. Curried butternut squash soup is comforting on a chilly day. It is also easy to make. You can adjust the spice level to suit you. It has a little kick because of the cayenne pepper. You can be creative with this soup by adding toppings. A dollop of vegan sour cream, pumpkin seeds, toasted pumpkin seed oil, croutons or cilantro would be nice additions. When you make it you can't forget the most important ingredient ... love.
~ 2 large vidalia or sweet onions
~ 3 cloves of garlic
~ 2 tablespoons coconut oil
~ 2 butternut squash or 6 cups
~ 4 cups coconut milk (unsweetened and unflavored)
~ 2 teaspoons curry powder
~ 1 1/2 teaspoon salt
~ 1/8 teaspoon cayenne pepper
~ Cut the squash in half and remove the seeds.
~ Place the squash face down in a baking dish and fill with about a half inch of water.
~ Cover and bake at 350 degrees for 40 to 50 minutes until soft.
~ Chop onions and garlic.
~ In a large pot, heat the coconut oil and sauté the onions and garlic until soft.
~ Scoop out the squash from the shell and add it to the pot.
~ Add the coconut milk, curry powder, salt and cayenne pepper.
~ After it gets hot and bubbly use an immersion blender to puree the soup. If you don't have one you can put the soup in a blender until it is smooth and creamy.
~ Serve with a dollop of vegan sour cream, a drizzle of toasted pumpkin seed oil, pumpkin seeds, croutons or whatever you wish.