Recipe from Minimalist Baker
Husband-Tested in Alice’s Kitchen
Makes 4 servings
Husband-Tested in Alice’s Kitchen
Makes 4 servings
Creamy Curried Butternut Squash Soup is a savory, simple soup that's perfect for the fall and winter months. Pictured is the soup topped with Sweet Pumpkin Crunch (recipe below) and served with whole grain sourdough toast and vegan butter plus a salad full of fall veggies, Sumac Onion Salad and Tahini Caesar Dressing.
1 Tablespoon coconut or avocado oil
2 medium shallots (thinly diced)
2 cloves garlic, minced
6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups or 840 g)
1 pinch each sea salt + black pepper (plus more to taste)
1½ Tablespoons curry powder
¼ teaspoon ground cinnamon
1 (14-ounce) can light coconut milk
2 cups vegetable broth
1-3 Tablespoons maple syrup
1-2 teaspoons chili garlic paste (optional)
2 medium shallots (thinly diced)
2 cloves garlic, minced
6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups or 840 g)
1 pinch each sea salt + black pepper (plus more to taste)
1½ Tablespoons curry powder
¼ teaspoon ground cinnamon
1 (14-ounce) can light coconut milk
2 cups vegetable broth
1-3 Tablespoons maple syrup
1-2 teaspoons chili garlic paste (optional)
Heat a large pot over medium heat.
Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
Use an immersion blender or transfer soup to a high-speed blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
Serve with Sweet Pumpkin Crunch or Spicy Pepitas.
Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.
Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
Use an immersion blender or transfer soup to a high-speed blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
Serve with Sweet Pumpkin Crunch or Spicy Pepitas.
Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.
Nutritional Information (1 of 4 servings) Calories: 287;Carbohydrates: 48.8 g; Protein: 5.1 g; Fat: 11 g; Saturated Fat: 8 g; Polyunsaturated Fat: 0.35 g; Monounsaturated Fat: 0.9 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 287 mg; Potassium: 1123 mg; Fiber: 12.4 g; Sugar: 15.1 g; Vitamin A: 35550 IU; Vitamin C: 72.6 mg; Calcium: 180 mg; Iron: 3.8 mg
Sweet Pumpkin Crunch
Servings: 8 Calories: 83
Author: Nisha Vora of Rainbow Plant Life
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg (optional)
¼ teaspoon ground allspice (or 1/8 tsp ground cloves)
⅛ teaspoon cayenne pepper
A big pinch of kosher salt
1 Tablespoon extra-virgin olive oil (use ½ Tablespoon for a nonstick pan)
¾ cup pepitas
1 Tablespoon pure maple syrup
Line a large plate with parchment paper. Stir the cinnamon, nutmeg if
using, allspice, cayenne, and salt together in a small bowl. Heat a medium frying pan for 1½ to 2 minutes. Add the olive oil and heat for 30 seconds. Add the pepitas. Cook for 2 ½ to 3 minutes, stirring from time to time, until they start to smell toasty and some have started to turn golden.
Add the maple syrup and spice mixture. Allow to sizzle, and stir very frequently, for
about 2 minutes, tossing to coat the pepitas in the mixture. Immediately, transfer the mixture to the lined plate and allow to cool for 5 minutes. Store in a jar in the pantry for at least 2 weeks.
Sweet Pumpkin Crunch
Servings: 8 Calories: 83
Author: Nisha Vora of Rainbow Plant Life
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg (optional)
¼ teaspoon ground allspice (or 1/8 tsp ground cloves)
⅛ teaspoon cayenne pepper
A big pinch of kosher salt
1 Tablespoon extra-virgin olive oil (use ½ Tablespoon for a nonstick pan)
¾ cup pepitas
1 Tablespoon pure maple syrup
Line a large plate with parchment paper. Stir the cinnamon, nutmeg if
using, allspice, cayenne, and salt together in a small bowl. Heat a medium frying pan for 1½ to 2 minutes. Add the olive oil and heat for 30 seconds. Add the pepitas. Cook for 2 ½ to 3 minutes, stirring from time to time, until they start to smell toasty and some have started to turn golden.
Add the maple syrup and spice mixture. Allow to sizzle, and stir very frequently, for
about 2 minutes, tossing to coat the pepitas in the mixture. Immediately, transfer the mixture to the lined plate and allow to cool for 5 minutes. Store in a jar in the pantry for at least 2 weeks.
Spicy Pepitas:
Place 1 cup pepitas (pumpkin seeds) with 1 teaspoon oil, 1 teaspoon chili powder, and ¾ teaspoon Kosher salt on a rimmed baking sheet. Toss to coat the seeds. Slightly shake the baking sheet to evenly spread the seeds on the baking sheet. Roast at 375 until golden and fragrant, 6-8 minutes (you’ll hear them popping). Cool completely on the baking sheet. (Can be made ahead and stored at room temperature in an airtight container.)
Place 1 cup pepitas (pumpkin seeds) with 1 teaspoon oil, 1 teaspoon chili powder, and ¾ teaspoon Kosher salt on a rimmed baking sheet. Toss to coat the seeds. Slightly shake the baking sheet to evenly spread the seeds on the baking sheet. Roast at 375 until golden and fragrant, 6-8 minutes (you’ll hear them popping). Cool completely on the baking sheet. (Can be made ahead and stored at room temperature in an airtight container.)
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