Curried Butternut Squash Soup is a rich, creamy puree of roasted veggies enhanced with curry powder and a variety of other aromatic spices. Enjoy this easy butternut squash soup recipe on a chilly day as a fall favorite.
0 Preheat your oven to 400°F.
1 Add the butternut squash cubes, chopped onion, red bell pepper and garlic cloves onto a baking sheet. Drizzle with avocado oil and season with curry powder, cumin, coriander, turmeric, paprika, fennel seeds, thyme and cayenne pepper. Toss them together to coat evenly.
2 Roast the vegetables in the oven for 25-30 minutes or until the squash is tender. Remove from the oven and set aside until safe to handle.
3 Transfer the roasted vegetables to a blender with the vegetable broth and carefully blend until it is smooth and creamy. Make sure to blend in batches depending on the size of your blender. Alternatively you can use an immersion blender.
4 Pour the blended soup into a pot over medium to low heat, season with salt and pepper and simmer for 3-5 minutes to allow the flavors to meld.
5 Stir in the coconut milk and allow the soup to heat through but do not boil it.
6 Taste the soup and adjust the seasoning with salt and pepper as needed. If you prefer a thinner consistency, you can add more vegetable broth at this point.
7 When serving garnish with fresh cilantro leaves, a drizzle of coconut cream or a sprinkle of pumpkin seeds.
