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This hearty fall soup can be made easily with frozen veggies or fresh when available.

Curried Butternut Squash Soup with Goat Cheese and Coconut Cream

This hearty fall soup is rich with the flavors of curry and creaminess of Goat Cheese.

Course Main Course, Soup
Cuisine Curry
Keyword Butternut Squash, Curry, paleo, soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 2 cloves minced garlic
  • 2 tbsp coconut oil
  • 1 red pepper chopped
  • 4 cups cubed butternut squash (2 bags frozen)
  • 1 tsp spicy red curry
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp tumeric
  • 1/2 tsp cayenne pepper
  • 1/4 tsp dried thyme
  • 2 cup vegetable both
  • salt and pepper to taste
  • 4 oz crumbled goat cheese + more for serving
  • 1/4 cup cilantro chopped
  • 2 tbsp pistashios

For the Coconut Cream

  • 1/2 cup Coconut Cream chilled
  • 2 tsp dried ginger

Instructions

  1. Heat 2 tbsp coconut oil in a large heavy stock pot. Saute the red pepper until soft (3-5 mins). Add the butternut squash and spices and cook for a few minutes until fragrant and heated through.

    Add the frozen butternut squash and spices.

  2. Add Coconut Milk and broth. Bring to a boil then reduce heat to low, cover and let simmer for 20 minutes (until squash is tender if using fresh).

  3. While the soup is simmering, scoop off the cream at the top of a chilled can of coconut milk. Add to a small dish and combine with the ginger. You can adjust the thickness by adding some of the liquid from the can until you have your preferred consistency. Place back into the refrigerator until ready to serve.

  4. Add the garlic and goat cheese to the soup then puree with an immersion blender until smooth. Ladle into bowls and garish with cilantro, pistashios, crumbled goat cheese and coconut cream.

    Puree the soup with an immersion blender until smooth.

  5. Soup can easily be frozen. Let cool, then carefully pour or ladle into vacuum sealer bags and seal. Freeze laying flat for easiest storage. To thaw, place in refrigerator overnight to thaw quickly in a hot water bath.

Recipe Notes

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