Curry Baja Butternut Squash Soup
I discovered Butternut Squash seven years ago during a fast with my church. This recipe was my first real plant-based experiment.
It’s creamy without needing dairy and with all of the cumin, curry, and turmeric it’s a tummy pleasure. It’s perfect for this time of year, especially if you live in a place that has dropped below 70 degrees. (Not our testimony here in Florida)
Recipe type: Soup, Side
Macros: 3g Fat | 15g Carbs | 4g Protein
What you’ll need:
- 2-3 Tbsp olive oil
- 2 shallots, thinly diced
- 2 cloves garlic, minced
- 2 cups diced potatoes, carrots, celery
- 6 cups butternut squash = 1 small butternut squash
- 1 Tbsp Himalayan Pink Salt
- 1 Tbsp Black Pepper
- 1 1/2 Tbsp curry, cumin, and turmeric powder (curry spices)
- 1/2 Cup raw cashews
- 2 cups vegetable broth (I blanched lost of veggies, so I used some of that water – but store bought is cool)
For serving optional
- Toasted pumpkin seeds
- Creamy Chipotle Sauce
How to make it:
- Roast your butternut squash with 1 Tbsp of olive oil season with salt and pepper. (Should take about 30 minutes.
- Once your squash is ready, heat a large pot over medium heat.
- Once hot, add oil, shallots, potatoes, carrots, celery, and garlic. Sauté for 2-5 minutes, stirring frequently.
- Stir in 1 cup of broth add salt and pepper to taste then cover and cook for a few minutes, stirring occasionally.
- In a blender add 1/2 cup of raw cashews and 1 cup of vegetable broth to make your “cashew milk”, then set aside save 1/4 cup for your chipotle sauce.
- Add your butternut squash and season with all of your curry spices. Stir to coat.
- Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to the pot.
- Pour in your cashew milk to thicken the soup and stir.
- Taste and adjust seasonings, adding more curry spices or salt as needed. Continue cooking for a few more minutes over medium heat.
- Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month.
How to make Creamy Chipotle Sauce
- 1/4 cup cashew milk
- 1/4 Chipotle Chilis in adobo sauce
- 1 clove of garlic
- Juice of 1 lime
- Salt to taste