Time for soup again. Butternut squash has been a regular on the soup rotation, and this time, I cook it together in coconut oil with onion, celery, carrot and a spiced mix of curry, cayenne and cumin. This smooth, earthy, slightly spiced soup was the background for the Curried Roasted Chickpeas I shared with you earlier this week.
Spiced Butternut Squash Soup
1 tablespoon coconut oil
1 large yellow onion, chopped
2 teaspoons curry powder
1 teaspoon cumin seeds
1/2 teaspoon cayenne pepper, or to taste
1 medium butternut squash, peeled, seeded and chopped
4-6 garlic cloves
1 carrot, peeled and chopped
2 celery stalks, chopped
4 cups chicken broth (use vegetable for a vegetarian version)
salt and ground black pepper to taste
1. Melt coconut oil in a large soup pot over medium high heat.
2. Add onion and spices and cook until onion begins to soften and spices release their fragrance, 5-7 minutes.
3. Add squash, carrot and celery; cook another 5 minutes.
4. Cover with chicken broth and bring to a boil. Lower the heat to medium-low and simmer the soup until the vegetables are soft, 30-45 minutes.
5. Puree the soup until smooth and season with salt and ground black pepper to taste.
And don’t forget to make a batch of Curried Roasted Chickpeas to go along with the soup.