Coconut Curry Butternut Squash Soup


1 - 2 Tbsp oil

1 small yellow onion, diced

2 cloves of garlic, minced

6 cups butternut squash, diced

Sea salt and black pepper, to taste 

1-½ Tbsp curry powder (more or less to taste)

¼ tsp ground cinnamon                                                              

1 14 oz can of full fat coconut milk

2 cups of vegetable or chicken broth

2 T sugar or maple syrup (more or less to taste)

1 tsp chili paste or powder (more or less to taste), optional

Garnish Ideas:

Toasted pumpkin seeds or chopped peanuts

Sriracha chili sauce

Sour cream or coconut milk



  1. Heat oil in large pot over medium heat. Saute onion and garlic approximately 2 minutes.

  2. Add butternut squash, sea salt, black pepper, curry powder and cinnamon. Cover and cook for 4 - 5 minutes, stirring occasionally.

  3. Add coconut milk, broth and sweetner. Bring to a boil, reduce heat and simmer till vegetables are tender, approximately 15 - 20 minutes.

  4. Remove from heat. Carefully puree soup until creamy smooth. 

  5. Add additional seasonings to taste, return to heat for a few more minutes.

  6. Garnish as desired. Serves four.