Curried Butternut Squash Soup- Vegan
A cozy, creamy and healthy curry spiced butternut squash soup.
Equipment
- Vitamix or similar blender
- Stovetop cooking pan
Ingredients
- 10 oz. cubed butternut squash, frozen or fresh
- 1 tbsp oil
- 4 curry leaves
- 8 peppercorns or the equivalent in ground pepper
- 1/3 large onion, chopped into large pieces
- 2/3 cup coconut millk
- salt, to taste
- 1/2 tsp garam masala
- 1/4 tsp turmeric
- 1/4 tsp cumin powder
- 1/4 tsp ground coriander
- 1 1/2 cups water
Instructions
- If you are using frozen butternut squash, heat it up in a bowl in the microwave with 2 tbsp water 5 minutes.
- Add all of the oil, garlic, peppercorns and curry leaves to the pan.
- Turn on the stove to low-med heat.
- Once the oil is hot, lower heat to low, add the onions and stir.
- Stir a couple times every few minutes until the onions are a bit softer.
- Add the butternut squash and stir.
- Cover.
- After 5 minutes, uncover and stir.
- Transfer the mixture to the Vitamix.
- Add the water and the coconut milk to the blender.
- Add the spices except the garam masala.
- Blend until everything is completely mixed into a smooth soup. I start with Variable and work up to 4 then switch to High 1.
- Transfer the soup back to a pot on low heat.
- Add the garam masala and salt to taste. Add more pepper if desired for an extra kick
- Bring to a boil and lower heat.
- Once boiling has stopped, lower heat and and cover for 20 minutes.