Soup season is finally upon us, and this is one that we always go back to. The kick of ginger helps stimulate digestion, and the warming spices in the curry powder are incredibly grounding, which is something we crave as the temperatures begin to cool. Winter squash is an excellent source of fiber, carotenoids (the precursor to Vitamin A), Vitamin C, along with other antioxidants and anti-inflammatory compounds, which makes for a soup that is equally nourishing as it is delicious.

Moreover, it’s done in less than 30 minutes and can be frozen for later use - we hope you enjoy it as much as we do!

Curried butternut squash soup
Serves 4-6

Ingredients
2 tablespoons coconut oil or olive oil
2 ½ pound butternut or kabocha squash, peeled, seeded, and cut into 1” chunks (~5-6 cups)
1 medium yellow onion, chopped
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon minced fresh ginger
3 cups chicken bone broth or low sodium chicken or vegetable broth (or substitute water)
1/2 cup full-fat coconut milk
Sea salt and freshly ground pepper to taste

Optional:
Pinch of ground nutmeg and cinnamon
1 tablespoon of coconut sugar (some squashes are sweeter than others; kabocha, for example, rarely needs the addition of coconut sugar as it’s sweet enough on its own, whereas butternut squash can sometimes vary in its sweetness - taste and adjust as you see fit, or omit entirely!)

Directions

1. Heat the oil over medium heat in a large stockpot or Dutch oven. Add onions, ginger and garlic and sauté until soft, but not brown, about 5 minutes.

2. Add the squash and season with curry powder, salt, pepper, nutmeg and cinnamon (if using). Stir to coat and sauté for 4 minutes longer.

3. Add broth (or water) and coconut milk and bring to a boil. Reduce heat, cover and simmer until squash is tender, about 12 to 15 minutes.

4. Remove from heat and carefully, transfer soup to a high-speed blender and puree until smooth. Taste for sweetness, and add coconut sugar, if using. Blend once more.

5. Return soup back to pot. Taste and adjust seasonings, adding more curry powder, salt or coconut sugar, if desired.

6. Serve immediately or store in freezer for up to 3 months.