A quick and easy butternut squash soup has a creamy coconut curry kick. Perfect for cold, Fall evenings!
Just to continue my whole theory that the Fall is the season for ethnicy-flavours, I present you with coconut curry soup.
Even if you oppose my flavour theory, there is no way in this entire universe that you can oppose that soup is a good idea for the Fall. It just is, and everyone knows that.
But, it’s an even better idea when it involves creamy, sweet coconut milk and spicy, warm curry powder.
Did I mention that is has butternut squash? Ya’ll know how I feel about squash of any kind. I <3 it with all my being. Espeically when it’s a Curried Butternut Squash Salad. Plus, It is the perfect vegetable for the fall. What is a little different about this soup from a traditional curried butternut squash soup is that I roasted the squash first. Usually, the squash is simmered with the broth when it is raw. However, pre-roasting it in coconut oil gives it an extra richness that makes me want to eat bowls of soup eryyydayyy alll dayyy. Plus, you avoid accidentally over simmering it and having it break down into a pot of baby-food. Yuck.
So, have a bowl (or 5) of soup that has the perfect sweet with a little bit of heat. And, you know what, if you’re still against my ethnicy flavour theory, skip the curry powder.
But, please, eat soup.
You know what they say “curried butternut soup is good for the soul.”
That might actually be chicken soup, but I like this better.
FOR THIS RECIPE, I RECOMMEND:
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTRAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 🙂
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