Looking for a way to make Butternut Squash Soup better? How about adding curry! This soup is perfect for fall, or anytime of the year. Add some rustic bread, and you have a soup ready to serve company or enjoy on your own.
1 medium butternut squash, peeled and sliced into cubes
1 Tbsp of Canola oil or another neutral oil
1 large onion, diced
3 cloves garlic
1 Tbsp of ginger root, minced
3 Tbsp red curry paste
½ tsp ground cinnamon
1 tsp ground sage
1 tsp dried thyme
½ tsp paprika
½ tsp cayenne, or to taste
1 cup water
14 oz can of white beans, drained and rinsed
2 Tbsp of sriracha
1 cup of coconut milk
Salt & pepper to taste
Heat your oil over medium-high heat in a large pot, then add the onion and sauté for 5 minutes.
Add the ginger, garlic, curry paste, and remaining spices to your pot. Stir and continue to heat your mixture until you can smell the fragrances of the spices, next you will add in the butternut squash and the water.
Let the pot come to a boil and then allow it to simmer for about 15-20 minutes, or until the squash is tender to a fork.
Transfer the ingredients from your pot into a blender.
Add beans, sriracha, and coconut milk. Blend until smooth and creamy.
Season with salt and pepper to desired taste, you can also add more spices to your liking. If soup seems thick, add chicken broth ¼ cup at a time and stir to get to the consistency that you prefer.
Best served warm.