Butternut Squash Soup

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!