Ok...you might be saying to yourself, C’MON, another recipe with curry?! If you don’t like curry, I’m sorry, because this is my third recipe that calls for curry. If you like curry, you already know...you’re in the right place because we’ve got Curried Salmon Cakes and Curried Red Lentil Soup. I promise it won’t be all curry all of the time. Clearly, my family likes the flavor...but we do like other flavors, too. To be honest, it’s such an easy way to enhance the flavor of meal. I feel good about cooking with it, especially during the winter months, because the turmeric and ginger in curry powder are anti-inflammatory and are great for the immune system.
This soup is super easy and really yummy. I made it for my Beautycounter team luncheon yesterday and they all loved it and said I need to post it ASAP. I hope you enjoy it as much as they did!
Curried Butternut Squash Soup
4 TBSP ghee, divided
1 large onion, diced
1-2 TBSP curry powder*
1 tsp cinnamon
3 lbs roasted butternut squash (approximately one large butternut squash)
5 cups bone broth
1 cup coconut cream (or all the cream on the top of a can of coconut milk)
1-2 TBSP maple syrup, optional
Sea salt & pepper to taste
Melt 2 TBSP ghee in a medium to large pot or dutch oven. Once melted, add diced onion and saute until translucent, about 5 minutes.
Add curry powder, cinnamon and sea salt. Saute for another few minutes.
Add roasted butternut squash to onions and stir. Once combined, add bone broth.
Bring ingredients to a boil and reduce to a simmer. Simmer for 10 minutes.
Add coconut milk and optional maple syrup.
Allow to cool for a few minutes and blend soup with either an immersion/stick blender or a regular blender.
Sprinkle with pumpkin seeds and a little cinnamon. Enjoy!
Roasting butternut squash:
Preheat oven to 375 degrees. Slice butternut squash in roughly 2” pieces and put in roasting pan with 2 TBSP of ghee, a sprinkle of sea salt and pepper. (You may need two roasting pans, depending on the size. It’s a lot of squash!)
While the oven is preheating, place roasting pan in the oven to melt the ghee. After a few minutes remove the pan and stir the melted ghee to coat the squash.
Roast squash for 30-35 minutes, or until you can easily smash with a fork.
Remove from oven and add to soup. Roasted squash is great to have on hand to add to salads or to have alongside your morning eggs.
- Some curry powder is pretty mild and not too spicy. Others can have quite the kick! If curry is a new spice in your kitchen, start with 1/2 -1 TBSP and work up if you want more of the flavor!