Butternut squash has been around for over 5,000 years. Even though its exact origin is unknown, the culinary favorite is believed to be a concoction from the Incas, who grew the fruit in central and south America during the 15th century. It’s now used in many countries and cuisines throughout the world –and for good reason! Not only is butternut squash versatile and delicious, but it’s rich in fiber, potassium, copper, manganese, and vitamins! Plus, it will warm you up in the winter months!
• 1 tablespoon coconut or avocado oil
• 2 medium shallots, thinly diced
• 2 cloves garlic, minced
• 6 cups peeled & chopped butternut squash
• 1 pinch each sea salt and black pepper, to taste
• 1 1/2 tablespoon curry powder
• 1/4 teaspoon ground cinnamon
• 1 14-ounce can light coconut milk
• 2 cups vegetable broth
• 1-3 tablespoon maple syrup
• 1-2 teaspoon chili garlic paste
• Toasted pumpkin seeds
• Chili garlic paste
• Full-fat coconut milk
1. Heat a large pot over medium heat.
2. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
3. 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.
4. Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste.
5. 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.
6. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to the pot.
7. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat. Serve as is or with garnishes of choice.
Mix-up something scrumptious tonight with this special recipe provided to you by Greenhouse Apartments in Houston, Texas, and put our updated, fully equipped kitchens to good use!