Curry maple butternut squash soup is basically all the flavors of fall in one nourishing bowl.
I love this soup as a main dish for a quick weeknight dinner, or even as a nourishing and satisfying midday snack.
- 1 butternut squash, peeled, and cubed
- 1 tablespoon of coconut oil
- 1½ teaspoons of curry powder
- 4 cups of vegetable stock
- 1 tablespoon of maple syrup
- ¼ cup of unsweetened almond milk (optional)
- ¼ teaspoon of sea salt and pepper
- Preheat oven to 425°
- Toss butternut squash with coconut oil, 1 teaspoon of curry powder, and a pinch of salt and pepper on a large rimmed baking sheet. Roast in oven for 25-35 minutes until squash is very tender. Toss several times during roasting. (timing will depend on how small or large your squash cubes are)
- In the meantime heat vegetable stock in a small pot on stove.
- Remove squash from oven and place in a blender with maple syrup, additional curry powder, salt and pepper, (optional) almond milk, and 2 cups of veggie stock. Blend until smooth. Continue adding stock until you reach desired consistency. I like my soup a bit thicker, so I tend to use less stock. If you like a thiner consistency just add more stock. You may not need all 4 cups of stock.
- Taste for seasoning and serve sprinkled with sunflower seeds or pumpkin seeds.
- NOTE: Feel free to use grocery store peeled and cubed butternut squash for this recipe, it will cut the prep time down dramatically!
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