This soup tastes like you slaved over the stove all day, but it’s actually quite simple and very delicious!
- 2 butternut squash
- 1 cup heavy cream (or 1 can coconut milk)
- 4 cups chicken or vegetable broth
- 2 tbsp butter or coconut oil
- 1 tbsp olive oil
- 1/2 onion or 1 shallot, coarsely diced
- 2 garlic cloves, peeled and crushed
2 tsp curry powder
- 1 tsp smoked paprika
1/2 tsp Sriracha (optional)
- Salt and pepper to taste
Slice squash in half and removed seeds. Brush with olive oil and sprinkle with salt and pepper. Roast squash in oven at 400 degrees, cut side down, until tender (about 45 minutes). When cool enough to handle, use metal spoon to scrape flesh out of skin into bowl.
Saute onion and garlic in butter or oil in large pot; add seasonings. Stir in broth; then add squash and heat until bubbling. Remove from heat and blend with immersion blender or transfer to blender and blend until smooth. Stir in cream or milk. Add more seasonings as needed and serve hot. Pairs very well with a smoked Gouda grilled cheese!
[If you don’t like the Thai flavors of the curry and Sriracha, you can use 1 tbsp brown sugar, 1 tsp cinnamon, and 1/2 tsp nutmeg for a more traditional flavor, using the butter and cream instead of coconut oil and milk.]