CURRIED PUMPKIN AND BUTTERNUT SQUASH SOUP
It's soup season! Who's excited? THIS GIRL!! I love myself a heaping salad, but when the temperature drops and there's soup simmering on the stove I can't help but get just a bit giddy. It reminds me, IT'S ALMOST CHRISTMAS!!!! Too soon? xx- Sarah {more after the jump}
Curried Pumkin and Butternut Squash Soup
INGREDIENTS:
- 6 cups of peeled, cubed pumpkin
- 6 cups of peeled, cubed butternut squash
- 3 cloves of crushed garlic
- 1 medium onion
- 16 oz of vegetable stock
- 2 cups of water
- 1 tablespoon coconut oil
- 1 1/2 teaspoon sea salt (more of less to taste)
- 1/4 teaspoon pepper
- 1 tablespoon curry (more or less to taste)
- coconut milk and pepitas to garnish
METHOD:
- Halve, peel and de-seed pumpkin and butternut squash. Cut into 1" cubes and set aside.
- Chop onion and cook over medium-low heat in a large, heavy bottomed soup pot with coconut oil and garlic. Cook until onions are softened, being careful not to burn the garlic. Add curry (start with 1/2 tablespoon and add more as it cooks and you can adjust to your preference). Cook for an additional minute.
- Add pumpkin, squash, vegetable stock, 2 cups of water, salt and pepper. Bring to a boil. Reduce heat and simmer over medium/low heat until squash and pumpkin are easily pierced with a fork.
- Let cool enough to transfer to a blender and puree. Adjust salt and curry after blending. Serve hot with a goood swirl of coconut milk and a sprinkling of pepitas.
Reader Comments (8)
I'm so with you on this! I LOVE soup season, and this recipe is perfect for this chilly autumn day in Connecticut!
oh yes please! I love the addition of the coconut! x
www.chevronsandeclairs.com
This looks incredible! I love soup in the winter too and this flavor combo is killer.
Ahhhh this looks amazing. Perfect for a chilly fall day like today! Butternut squash is one of my all-time favorites...thanks so much for sharing!
-Amanda
Sarah, may I ask what your diet is specifically? It definitely seems vegan but bordering on raw maybe?
So simple and so delicious! Love the combination of pumpkin and coconut. How many cups/servings you get out of it?
I keep saying this everywhere, but pumpkin is my favorite thing in cooking and desserts! I love pumpkin soup!! I love that this recipe mixes pumpkin and buttersquash - I will have to add this to my list of wintery soups to be had!!
I am totally with you on this! I am getting into holiday mood and I've been cooking all those heavenly delicious soups and kicked off the fall season with a rich bowl of minestrone with butternut squash of course. :-) I am going to try this recipe this weekend.
Bogi
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