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Coconut Curry Butternut Soup
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5 from 1 vote

Coconut Curry Butternut Soup

Course Soup

Ingredients

  • 2 tbsp avocado oil
  • 1 yellow onion, chopped
  • 1 clove garlic, chopped
  • 1 tsp ginger, chopped
  • 1 tbsp red Thai curry paste
  • ½ tsp allspice
  • 2 lb butternut squash, cut in chunks
  • 1 potato, approx 12 oz, peeled and diced
  • 3 cups low sodium vegetable broth
  • 1 can coconut milk
  • salt and pepper to taste
  • parsley, pumpkin seeds, pomegranate arils

Instructions

  • Add the diced onion to a large pot along with the avocado oil. Sauté until translucent (about 5 minutes).
  • Stir in the garlic and ginger and cook for a few minutes.
  • Add the curry paste and allspice, and continue to cook for about a minute more.
  • Add the butternut and potato to the pot and stir well.
  • Lastly add vegetable broth and season with salt and pepper. Stir to combine.
  • Turn the heat up and bring to a boil. Cover and allow to simmer for 30 minutes, stirring occasionally.
  • Turn the heat off and stir in the coconut milk. Once the soup has cooled, blend the soup in a blender or with an immersion blender.
  • Check for seasoning. Serve with chopped parsley, pumpkin seeds and pomegranate arils.