Squash Coconut Curry Soup
  • Cooking Time: 30
  • Servings: 4-5
  • Preparation Time: 10
  • 3 Tbsp neutral tasting oil (or coconut oil)
  • 1 medium onion, roughly chopped
  • 1 green onion, roughly chopped (optional)
  • A few leaves of fresh basil
  • 1/2 Tbsp curry spice
  • 1/2 Tbsp turmeric
  • 1/2 Tbsp paprika
  • 1/8 tsp cayenne pepper
  • Salt and pepper, to taste
  • 4 cups of acorn squash (or butternut squash or sweet potato), peeled and cubed
  • 6 1/2 cups of vegetable stock
  • 1 cup of coconut milk (240 ml)
  • Handful of fresh coriander (cilantro)
  • Fresh lime juice
  • Toasted cashews (optional)
  • Fresh cilantro
  1. In a large soup pot over high heat, warm the oil for about 30 seconds. Add the onions and let them cook down on high heat for about 5 min. Stir occasionally to avoid burning. Add the basil, curry, turmeric, paprika, and cayenne pepper. Give the mixture a good stir then add the squash and let them cook on high heat for about 5-10 min, or until a golden coating develops. Add the stock, bring to a boil, then simmer on low heat for about 20 min or until the squash cubes are cooked through and tender. Add the coconut milk, lime juice and coriander (cilantro). Cook another 3-5 min.
  2. Blend the soup with a hand mixer until you reach the desired texture (I like it smooth but with a few chunks remaining). Top with fresh lime , cashews and coriander (cilantro). Enjoy!
FEATURING: Acorn squash (or butternut squash), onion, basil and coriander (cilantro). A lovely soup, adapted from the Mindful Vegan, with a sweet undertone with warm fall colours. What is not to love?