Photos updated 9/6, narration not changed.
Just to continue my whole theory that the Fall is the season for ethnicy-flavours, I present you with vegan 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.
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. Especially when it’s a Curried Butternut Squash Salad. Plus, It is the perfect vegetable for the fall. You’ve probably seen it hanging out in the grocery store and asked yourself “how do you cook butternut squash?”
Well, my internet friend, there are a few ways. But, my two most favorite ways are :
2. Roast it. This is by FAR my most favorite way, since the outside gets this crispy action, and the inside is, liiike, SO TENDER.
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, which makes it really soft like when you steam it. 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.
Now that you know HOW to cook it, you’re looking at your HYOOGE squash and wondering how to get from A—B. So, uhhh, how do you peel and cut up a butternut squash?
To peel a butternut squash, simply take a thin, SUPER SHARP knife (I use a ceramic knife) and sit the squash upright on a cutting board. If the base is super uneven, slice it off to make it flat. Then, start at the top and skim your knife down all the sides, removing JUST the skin, until it’s totally skin-less!
Wasn’t that easy?!
To cut a butternut squash, switch your knife to a heavy-duty, thick one (a ceramic one might crack!) and chop it however you want to eat it – cubes (like for this soup!) or wedges are my favorite!
Now that you’re armed with the DEETS, 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.
Paleo Vegan Butternut Squash Soup with Curry
This spicy, curried paleo and vegan butternut squash soup is so creamy you'll never believe it's healthy, whole30 compliant and gluten and dairy free!
- 1 Medium butternut squash peeled and seeded, (2- 2.5lbs)
- 3 Tbsps Coconut oil, melted
- 2 Cups White onion, roughly chopped
- 1.5 Tbsps Garlic, diced
- 4 Cups Sodium-reduced chicken broth (or veggie for vegan version)
- 1 tsp Salt
- 2.5 Tsps Yellow curry powder
- 3/4 Cup Light coconut milk
- Cilantro for garnish
- Preheat oven to 400 degrees F.
- Chop the squash into 2 inch chunks and toss with 2 Tbsps. of melted coconut oil.
- Spread the squash evenly on a baking sheet, and bake for 30-35 minutes, until fork tender.
- While the squash roasts, roughly chop the onion and garlic and heat the remaining 1 Tbsps. of melted coconut oil in alarge panover medium heat.
- Sautee the onion and garlic until they are soft, about 3 minutes.
- Add in 4 cups of chicken broth, salt, curry powder and the roasted squash. Simmer until the squash begins to break down, about 10 minutes.
- Using a large spoon, break down the squash and mix until it is well combined.
- In batches, transfer the soup to a blender (or you could use an immersion blender) and puree until smooth.
- Pour the soup back into the pot and stir in the 3/4 cup of coconut milk.
- Garnish with cilantro and devour!
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfitness
FOR THIS RECIPE, I RECOMMEND:
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