Recipe. You Won't Want to Miss This!

Curried Butternut Squash Soup

Not too long ago, we were lucky enough to have dinner with our good friends Sarah & Jay Miller. We started with Jay’s fabulous Curried Butternut Squash Soup topped with a handful of toasted pepitas and a small dollop of sour cream. It was spicy and delicious! The perfect antidote to cold winter days.

1 tbsp neutral oil such as grape seed or avocado

2 medium shallots, diced

2 cloves garlic, minced (about 1 tbsp)

1 small butternut squash, peeled and cut into pieces (approximately. 6 cups); butternut squash is readily available cut up

sea salt + freshly ground black pepper to taste

1 1/2 - 2 tbsp curry powder

1/4 tsp ground cinnamon

1 14-ounce can light coconut milk

2 cups vegetable broth

1 tbsp maple syrup or honey, to taste

1-2 tsp chili garlic paste

Toasted pepitas or toasted pumpkin seeds for garnish, 2 tbsp per serving

Sour cream to garnish, approximately 1 tsp per serving

1. Heat a large soup pot over medium heat.

2. Add oil, shallots, and garlic and sauté until shallots are translucent.

3. Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir, cover and cook for approximately 5 minutes.

4. Add coconut milk, vegetable broth, maple syrup, and chili garlic paste. Using a medium flame/heat, bring to a boil. Reduce heat to low and simmer covered until butternut squash is fork tender, about 15—20 minutes.

5. Use an immersion blender on high and blend until the soup is smooth and creamy. Alternately you can transfer the soup to a blender to purée and then return the soup back to the pot.

6. Adjust the seasonings to taste—adding more curry, salt, sweetness as required. Stir and continue cooking over a low to medium heat to blend flavors. Just a couple of minutes.

7. Ladle into bowls and top with pepitas and sour cream.

Serves 4