Hey! I’m not gonna dazzle you guys with words today. At this time I simply have none. I have tried but all I want to do is have another bowl of this creamy, warming, comforting, filling bowl of golden goodness. I thought about naming this recipe the golden pumpkin bowl but Creamy Curry Butternut Squash Soup sounds just perfect.
It warmed be from the inside out. I felt like I had a glow. I know those are haughty words for this humble soup. But still 100 perfect true. I wanted to create a info graphic to illustrate that I literally mean I felt this soup radiate through my body down to my very bones. It was that legit.
Then to make a serious situation absolutely legit I topped with Jade’s curry croutons. The croutons added the right amount of crunch and tang to the soup.
I started this summer with one goal. To bring the kids to the pool as much aspkossible I wanted to get a good tan situation going. I wanted to start the summer off Caramel add ended it with a toasted coconut tan.
I met my goal, partially because I did make it to the pool a lot but also this Florida sun has not been kind. It was 95 degrees today. Like why? I mean seriously why? WHY IS IT SO HOT? But even with the sun being so extra- I had a great day with the kids. Kids have a way of not caring if you are sad or tired.
So I told you guys that Florida has what might be the most sporadic weather on this earth. In the mornings hot then in the afternoons it’s still hot… by mid-afternoon it is thunder-storming and the evenings are humid. Don’t get me wrong I love it… sometimes. But I am honestly so looking forward to fall. I can’t wait for the weather to turn and the temp to drop.
Which might be why I HAD to make this soup. Oddly I drink a lot of soups in the summer. I know what you are thinking- soups are a fall/winter food. I know i’m backwards with almost everything. But hear me out- It rains almost every day here. And rainy weather just automatically scream soup to me. Weird right? But hey I’m cool with me.
And thank you guys for all your kind words. You guys really rock my world. I really do hope you guys enjoy this absolutely comforting soup as much as we did. This recipe is great for large crowds or small dinner ideas.
Peace and love,
Ann
Creamy Curry Butternut Squash Soup
Creamy Curry Butternut Squash Soup is a savory, warming, comforting and simple soup that’s the perfect recipe for the fall and winter.
Ingredients
- 1 Small Butternut squash 6 cups
- 1 Can Coconut milk 14-ounce
- 2 Clove Garlic minced
- 1 Small Onion chopped
- 2 Cups Vegetable broth
- 1 Tablespoon Curry Powder
- 2 Teaspoon Turmeric
- 1/8 Teaspoon Cinnamon
- 1 Tablespoon Honey
- 1 Tablespoon Olive Oil
- 1/2 Teaspoon Red pepper flakes
- Salt and pepper to taste
- Toasted Pumpkin seed, cilantro and croutons For Topping
Instructions
- Heat a large pot over medium heat.Once hot, add oil, onion, and garlic. Sauté for 2 minutes until the onion started to soften. Add the curry powder and turmeric. Toast the spices for 1 minute- careful not to burn.Add butternut squash and season with salt and pepper and ground cinnamon. Stir to coat. Cover and cook for 4 minutes.Add coconut milk, vegetable broth, Honey, and red pepper flakes.Bring to a boil over medium heat and then reduce heat to low, cover, and simmer until butternut squash is tender.Transfer soup to a blender, and purée on high until creamy and smooth. Return soup back to pot.Taste and adjust seasonings: adding more curry powder, salt, or honey. Keep the soup warm over medium heat until ready to serve.Divide into bowls and serve with topping of your choice. We had ours with curry croutons, roasted pumpkin seeds and chopped cilantro. Enjoy!Notes: Storage: Store in a air tight container in the refrigerator for 3-4 days or in the freezer up to 1 month.
This looks so creamy. Can’t wait to try it out. Your pictures are always so gorgeous!