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Curried Butternut Squash Soup Recipe

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This recipe for Curried Butternut Squash Soup, by , is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammy Wilson


1 Tbsp coconut or grape seed oil
2 medium shallots (thinly diced)
2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
6 cups chopped butternut squash (1 small butternut squash yields ~6 cups)
1 pinch each sea salt + black pepper (plus more to taste)
1 1/2 Tbsp curry powder
1/4 tsp ground cinnamon
1 14-ounce can light coconut milk
2 cups vegetable broth
2-3 Tbsp maple syrup (or sub coconut sugar)
1-2 tsp chili garlic paste (optional)
FOR SERVING optional
Toasted pumpkin seeds
Chili garlic paste
Full-fat coconut milk

Heat a large pot over medium heat.
Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.

Personal Notes:
Personal Notes:
I recently doubled this by adding two cans of pumpkin purée that I wanted to use up and increasing the flavourings. It made it creamy and thick. I would do that again. Nicer texture.




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