Check out this Butternut Squash Coconut Curry Soup aka the perfect lunch to warm you up during this colder weather.
Yield: 4, 1 serving = 1 cup
- 1 butternut squash, halved and seeds removed
- 1 can (400ml) light coconut milk (you can also use full fat)
- 1 tbsp turmeric powder
- ½ tbsp chili powder
- 1 tsp paprika
- 1 tbsp red curry paste
- 1 tbsp olive oil
- 2 shallots, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 4 tbsp pumpkin seeds
- 2 tbsp pomegranate seeds
- Preheat oven to 350 F. Place butternut squash cut side down in a large baking dish and fill with ½ inch of water. Place in oven and bake for 45- 50 minutes or until squash flesh is tender. Remove from oven and allow squash to cool slightly. Once squash is slightly cooled, scoop flesh away from the skin.
- In a medium frying pan, heat olive oil over medium heat. Add shallots and garlic and saute until fragrant. Set aside.
- Add squash flesh, onions, garlic and remaining ingredients to a blender or food processor and blend until smooth. Sprinkle with desired toppings such as pumpkin seeds or pomegranate seeds and enjoy!
This soup is the perfect partner for a hearty salad or a wrap!I like to make a batch and store it in mason jars for an easy grab and go lunch option throughout the week (just be sure to remove the mason jars’ metal lid before microwaving).
This soup also freezes well in mason jars or airtight containers- making a great “ice pack” for the rest of your lunch.
Not a fan of too much spice? This soup is actually fairly mild, the coconut milk helps to balance things out. You can always add a little less curry paste if you like, or for the super spice lovers, go ahead and add a little more!
Recipe and Photo by: Brittaney Berendsen RD