Creamy, rich and comforting, this nourishing maple curry butternut squash soup will be your new favorite go-to fall and winter soup recipe! It requires only six simple wholesome ingredients, perfect for the holidays or just a simple healthy weekday dinner.
Toss butternut squash with coconut oil, curry powder, 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, coconut 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 thinner consistency just add more stock. You may not need all 3 cups of stock.
Taste for seasoning and serve with fresh cilantro and a swirl of coconut milk
Nutrition facts are an estimate
You can easily substitute chicken stock for veggie stock