Coconut Curry Butternut Squash Soup

Soup is good for the soul, there is no denying that. But why, I often ask myself, do I so frequently forget about its incredibly effortless ability to prep and absolute deliciousness? I’m not sure why soup isn’t a part of my meal prep more often, but this one right here is definitely going to be in the mix going forward. The warming spices of the curry with the thickness form the squash and coconut milk make this the perfect fall or winter staple. Plus, since one cup of soup isn’t usually enough food for me to be considered a meal, the hearty rice base rounds this dish out to the perfect lunch (or dinner side). Dairy and gluten free, vegan, and whole30/paleo approved. This soup really covers just about everyone!

This dish is a spin on a traditional butternut squash soup while bringing in curry flavors. Curries have been a staple of eastern cuisine for centuries and, according to this post on Sukhi’s Indian Cuisine, while no one really knows when curry was invented, “the use of spices in a sauce to flavor meats has been tracked back to 2500BCE from Mohenjo-Daro.” From there, it is assumed that curries were spread across Asia and Europe via Indian monks traveling via the Silk Route. Now, we see curry flavors in dishes all across the world. For more on what curry powder is composed of, I recommend checking out the piece on Sukhi’s Indian Cuisine I highlighted above. 

Ingredients (makes 4 meal-size servings):

• Butternut squash (3 cups - chopped)

• Chicken broth (2-3 cups) – preferably homemade!

• Coconut milk (1 cup)

• Wild rice (1/4 cup)

• Brown rice (1/4 cup)

• Avocado oil

• Curry powder (2 teaspoons)

• Turmeric (1 teaspoon)

• Salt

• Pepper

Directions:

1. Toss and season the chopped butternut squash (1/2 inch pieces) with avocado oil and salt & pepper

2. Place the butternut squash on a parchment lined baking sheet and roast at 425 degrees for ~30 minutes, or until they begin to crisp and are fork tender

3. While the butternut squash is cooking, prepare the rice: combine both the wild rice and the brown rice in a pot with 1 ¼ cups of water and bring to a boil. Once boiling, lower to low-medium heat and cook until all of the water is absorbed

4. Once the butternut squash is cooked, remove it from the oven and allow it to cool

5. Once cool, place it in a blender with 2 cups of chicken broth, 1 cup of coconut milk, 2 teaspoons of curry powder, 1 teaspoon of turmeric, and salt & pepper

6. Blend on high until it forms a thick soup like consistency. If needed, slowly add in the additional 1 cup of chicken broth

7. Once all blended together, serve in a bowl on top of the rice

Allergen Information:

• Gluten Free

• Dairy Free

• Soy Free

• Paleo

• Whole30

• Vegan

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