Honey Coconut Curry Squash Soup

It’s that time of year again. Brisk mornings that remind us that Winter is just around the corner.
It’s interesting though how we long for comfort foods to get us through. Of course, it would be easier to lounge around on the chesterfield with a bag of potato chips. Or maybe a smooth hot chocolate with just enough Baileys to relax while binging on Netflix.

Carbohydrates are often our go-to when we need that extra little pick-me-up during the long months of the season. But what if I told you that you can have your cake and eat it too?

This Honey sweetened Coconut Curry Squash Soup goes down easy and gives you all the filling and satisfying feelings of the comfort of carbs but is jam packed with nutrients, antioxidants and disease fighting goodness.

This recipe is so good, I wanted to keep it all for myself. But in the spirit of giving, I decided I could share with you just this once. Remember you can make recipes your own. Whether you are cooking or baking, substitute, substitute, substitute. Using healthier, whole, local, unrefined ingredients will all contribute to better overall health.

Here’s what you’ll need:

1 Tbsp coconut or avocado oil

2 medium shallots or onions (thinly diced)

2 cloves garlic, minced

6 cups peeled & chopped butternut squash

1 pinch of salt

1 pinch of pepper

1 1/2 Tbsp curry powder

1/4 tsp ground cinnamon

1 14-ounce can coconut milk

2 cups vegetable broth

1-2 Tbsp BY’s Raw Unpasteurized Wildflower Honey

1-2 tsp chili garlic paste, red pepper flakes or chili powder as desired

Heat a large pot over medium heat and add oil, shallots, and garlic. Sauté for 2 minutes, stirring often.

Add butternut squash and season with salt, pepper (if you’re a pepper person), curry powder and ground cinnamon. Stir until coated. Put lid on and cook for a few minutes. Stir as needed.

Add coconut milk, vegetable broth and honey. Feel free to add some spicier seasonings (chili powder, red pepper flakes etc.) if you choose.

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.

Transfer soup to a blender to purée or mash the old-fashioned way until creamy and smooth. Here’s where you do a little taste test to see where you’re at with flavor and adjust as needed.

That’s it! So simple and so good. Comfort food at its best. Now get off the couch and start cooking!

 

Ullie Kowcun

 

Ullie is a Canadian poet who began writing as a young girl, bringing her imaginations to life with her pen. You can see her work through her publisher or her Instagram.