It’s fall season and we’re only getting closer to cooler weather so it’s time for a new soup recipe!
I found the recipe on the Minimalist Baker website right here.
I love the creamy and spicy taste of this soup – also it fills you up so quickly with only good healthy veggies in!
So, here’s what you’ll need if you’re making a solid portion for four people (or a good quantity for the week for yourself)
- Coconut oil (1 Tbsp)
- Green Onions (3 leaves) The original asks for shallots but I prefer green onions
- Minced garlic (2 cloves or 1 Tbsp of pre-minced garlic)
- Butternut Squash (6 cups – make sure to buy the pre-cut because it will save you a lot of time)
- Pinch of salt and pepper
- Curry Powder (2 Tbsp)
- Ground cinnamon (1/4 tsp)
- Coconut milk (1 can)
- Vegetable broth (2 cups)
- Maple Syrup (3 Tbsp)
And voila! Do you have all the ingredients? Good. Now let’s get cookin’!
So first step, you want to get a large pot out and heat it up on medium. You will then add the oil, the green onions, garlic and let it sizzle for a few minutes.
You can then add up the butternut squash with the ground cinnamon, the curry powder, salt and pepper. Cover it up for 4 minutes to let it cook for a bit.
Once this is done, you can then add the maple syrup, the vegetable broth and the coconut milk. Let it boil and cook for another 15 minutes.
When the time passes, you can finally pour it up into the blender to turn your soup into a puree and that’s it!
It’s really one of the easiest soup I’ve ever done and it tastes amazing! I’m definitely gonna be having a lot of it during the next two seasons.
If you try it, let me know how you like it!