Try this recipe and other hearty soups built for winter.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 tbsp ghee, unsalted butter, avocado oil, or extra-virgin olive oil</li>
<li>1 clove garlic, minced </li>
<li>1 large onion, diced</li>
<li>¼ cup coconut sugar</li>
<li>1½ tbsp curry powder, plus more to taste </li>
<li>½ tsp ground cinnamon </li>
<li>½ tsp freshly ground black pepper, plus more to taste </li>
<li>2 tsp fine sea salt, plus more to taste </li>
<li>1 butternut squash (about 3 lbs), peeled, seeded, and cubed</li>
<li>1 quart (32 oz) chicken broth</li>
<li>½ cup full-fat coconut milk, plus more for garnish</li>
<li>1 tbsp ground cumin </li>
<li>½ tsp turmeric powder </li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a large pot over medium heat, melt ghee or heat oil, then add garlic. When garlic is fragrant (about 2 minutes), add onion and sauté until translucent, about 5 minutes.</li>
<li>Add coconut sugar and spices and cook until the spices are fragrant, about 2 minutes.</li>
<li>Add cubed butternut squash and cook for 5 until the squash begins to soften. Add broth and coconut milk and bring to a boil. Once at a boil, turn down heat and simmer until squash is tender, about 20 minutes. </li>
<li>Purée the soup in batches in a blender until it is smooth and creamy. Return the soup to the pot, bring to a boil, and let reduce for 10 minutes, until thickened slightly. Taste the soup and add more curry powder, salt, and/or pepper, if desired. </li>
<li>Garnish with croutons and/or chopped cilantro, if desired, a drizzle of coconut milk, and a pinch of ground black pepper.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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