Go Back

Curried Butternut Squash Soup with Sweet & Spicy Walnuts

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

Main
  • 1/8 cup virgin olive oil
  • 1 cup diced shallots (or white onion)
  • 3 whole cloves garlic, chopped
  • 1/4 cup minced ginger
  • 4 bay leaves
  • 1/2 teaspoon crushed red pepper
  • 2 1/2 pounds butternut squash, peeled and cut into chunks
  • 1 1/2 teaspoons salt
  • 1 teaspoon curry powder
  • 2 cups of vegetable stock
  • 2 tablespoons maple syrup
  • 1 15-ounce can low-fat coconut milk
  • garnish: freshly chopped chives and sweet and spicy roasted walnuts

Method
 

Steps
  1. In a deep pot over medium heat the oil. Add the shallots, stirring for a couple of minutes. Add the garlic and continue to stir as you add the ginger. When the shallots start to soften about 4 to 5 minutes, add the bay leaves and crushed red pepper and for an additional minute
  2. Add the squash, salt, and curry powder. Stir and cook for 10 minutes or so.
  3. Turn the heat to medium high and add the vegetable stock. Put the lid on the pot and bring the soup to a boil. Immediately lower the heat and simmer for an additional 30 minutes, stirring and mashing every 5 minutes. About 15 minutes into the boiling process, add the maple syrup and coconut milk, and stir.
  4. When the 30 minutes are up, remove the bay leaves from the soup. With an immersion blender, puree to achieve a creamy texture
  5. Reheat the soup in it's puréed form for 10 minutes more adjusting salt and pepper to taste, if needed. Garnish with chopped chives and roasted walnuts.