Butternut Squash Soup

Butternut Squash Soup
Recipe by Charlie Alonzo
Photo by  Chaunte Vaughn
I think everyone should make butternut squash soup at least once a year.  It's easy to make, healthy, and can easily be modified to your liking. I made this one pretty spicy to warm me up on these chillier nights. I typically like to garnish it with something creamy and something crunchy, which is why I went for coconut yogurt and my pepita chili oil. 


- 1/2 large butternut squash
- 1 small onion
- 4 cloves of garlic
- 1 carrot
- 1.5 tablespoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon chili flake
- 3-4 cups vegetable broth
- coconut yogurt
- 1 tablespoon maple syrup
- 1 cup coconut milk (optional)
- 1 tablespoon apple cider vinegar (optional)
- coconut yogurt, chili oil, herbs, fried shallots, coconut flakes (optional garnishing ideas)


Peel and roughly chop the squash, onion, carrot, and garlic. Sweat the onion and garlic in a large pot with about 2 tablespoons of olive oil. Add the carrot and squash and cook for another 2-3 minutes. Add the curry powder, salt, and chili flake and allow them to toast up a bit with the veggies, about a minute. When everything is nice and fragrant, add the vegetable broth. You want just enough broth to barely cover the ingredients. Bring to a boil and simmer for 25 minutes, or until the squash is fork tender. Puree everything in a blender until nice and smooth. Return the soup back to the pot and taste! This step is very important.  Does it need salt? Sweetness? Acidity? I added maple syrup, apple cider vinegar, and some coconut milk. Garnish with coconut yogurt and chili oil if you like extra heat. Cozy up and enjoy!