With the cold weather in full swing, this is the perfect time to make this luscious warming to your soul soup! It comes together in no time so it’s perfect for a healthy mid-week meal too. It’s full of delicious healthy fats and helps keep you satiated which is great for in-between meals to sip in a mug. It’s super creamy (with no dairy added) especially when using a Vitamix. But not necessary, I also make this at my clients’ homes that do not have a Vitamix and a regular blender works fine!
For a longest time, I didn’t like curry or at least I thought I didn’t like it. I think it was because I rarely made recipes with it or ate it out. Turns out I really love it so don’t be afraid to try it because it really does make the soup yummy. It’s one of the reasons I don’t call this soup “Curried Butternut Squash” soup for all the clients that think they don’t like curry but love this soup. It may not be an “authentic” Thai recipe by any means but it it’s my version of this delicious soup!
- 1 large butternut squash (about 3 lbs) (skinned and cut into chunks), look for large long neck
- 1 large onion, chopped
- 1 clove garlic (crushed)
- 2 pears (seeded/skinned & cut in chunks)
- 1 container of organic vegetable broth - 32 oz (I prefer Saffron Road or Natures Promise brand)
- 1 can of unsweetened Native Organic Coconut milk (mix it before using) - 13.5 oz
- 1 tbs madras curry powder (more or less depending on your taste)
- Himalayan Pink salt to taste
- 2 tbs extra virgin olive oil or coconut oil
- 1/2 cup of pepitas (raw pumpkin seeds)
- Cayenne pepper
- Smoked Paprika
- Heat EVOO or coconut oil in a large dutch oven over medium heat. Add onion, butternut squash, pears, garlic and about 3/4 of the container of vegetable broth to the pot. Bring to a boil and simmer until soft.
- Transfer ingredients to a high speed blender (or regular one is fine) in batches if necessary. Add pinch of pink salt, a little coconut milk as well as the curry a little at a time to your specific taste. You may use up to the full can of coconut milk for the full batch depending on size of your butternut squash and taste as well as adding more broth if necessary - for me I like to use about 3/4 of the can. Continue each batch until done and transfer to a ball jar. Or, plate it in your favorite bowl and sprinkle w/the spiced pepitas and enjoy! I love to store soups in glass ball jars in the fridge. They look enticing and keeps it in full view looking pretty in your fridge! I use the 2 quart one when I make this soup.
- Toss the seeds with a sprinkle of cayenne and smoked paprika and heat in a 400 degree oven (works great in a toaster oven if you have) spread out on a small cookie sheet until lightly toasted, about 1-2 minutes.