Curry Butternut Squash Soup is a creamy, hearty and easy soup, perfect to warm you up on a chilly fall day.
One great thing about trying the Whole 30 program is that I’m starting to think of all sorts of new recipe creations. Now if I could just have the time create the recipe, photograph it and share with you guys… ugh! And I apologize for the lack in recipe postings as of lately. Life just happens, you know? At least you know you can find me on Instagram in between!
I just love creamy soups, especially as the weather gets cooler. This soup is Whole 30 friendly and made with real, wholesome ingredients. Using the power of a blender it comes together in no time after you’ve roasted the squash. The key to the flavor is to let the spices roast into the squash as it cooks instead of adding them later on in the blender.
I topped mine with some crumbled pistachios but then went back and had an after-thought of crumbled (sugar-free) bacon. Yes, add the bacon.
- 1 Medium Butternut Squash- chopped into 1 inch cubes
- 1/2 medium onion- chopped
- 1 can organic coconut milk
- 3/4 cup water
- 1 tsp. curry
- 1/2 tsp. cumin
- 1/2 tsp. ground tumeric
- Black Pepper
- Sea Salt
- Toss butternut squash, ghee, curry, cumin and tumeric.
- Lay a piece of tin foil over a cookie sheet and spread out squash.
- Heat oven to 375 degrees.
- Roast squash for 45-50 minutes or until squash is cooked through.
- Add squash, onion, coconut milk, water and a touch of black pepper and sea salt to a blender.
- Blend on high until thoroughly combined.
- Pour into serving bowls and enjoy immediately!
- Serve with chopped pistachios or crispy bacon pieces.