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Curried Butternut Squash Soup


6 tbsp unsalted butter
3 cups yellow onions, chopped (about 1.5 large)
4 tsp garlic, minced
4 tsp curry powder
1 tsp kosher salt
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/4 tsp cayenne
4 lbs butternut squash, cut into 1-in pieces (about 2)
6 cups vegetable (or chicken) stock
1 1/2 cups coconut milk (I use low-fat), shake can before using
1/2 cup heavy cream, for drizzling


1. In a large, heavy pot, melt butter over medium-high heat. Add onions and cook, stirring frequently, until soft, about 4 min. Add garlic, curry powder, salt, turmeric, cumin and cayenne, saute until fragrant, about 45 sec.

2. Stir in squash, cook for 3 min. Add stock and bring to a boil

3. Reduce heat and simmer (partially covered), stirring occasionally, until squash is soft, about 25-30 min. Remove from heat.

4. With an immersion blender, puree until smooth. Return to medium heat and add coconut milk, adjust seasoning to taste.

5. Ladle into bowls and serve with 1 tsp heavy cream drizzled on top.