← Nouns Cooking · Plant-Based

Ingredients

• 1 tbsp Coconut oil
• 2 Shallot, diced
• 2 cloves Garlic, chopped
• 2 cm piece Ginger, grated
• 850 g butternut squash (peeled weight), cut into 2 cm chunks
• 1½ tbsp Curry powder
• ¼ tsp Cinnamon
• 1 can coconut milk (400 ml can), reserve 4 tbsp to serve
• 500 ml vegetable stock
• 1 tbsp Maple syrup (optional)
• salt and pepper
• 30 g Pumpkin seeds (pepitas), toasted, to serve (optional)

Method

1. Melt the coconut oil in a large pan over medium heat. Add the shallots and cook for 3–4 min until soft, then add the garlic and ginger for 1 minute.
2. Add the squash, curry powder, cinnamon and a pinch of salt and pepper. Stir for 4–5 min so the squash is coated in the spices.
3. Pour in the coconut milk and stock, bring to the boil and simmer, partly covered, for 15–20 min until the squash is very tender when poked with a knife.
4. Blend until completely smooth with a stick blender (or carefully in batches in a blender, with the lid vented). Taste, add maple syrup if the squash wasn't very sweet, and adjust the seasoning.
5. Serve swirled with the reserved coconut milk and topped with toasted pumpkin seeds.

Tips

• Any orange squash or pumpkin works. The soup freezes well for up to 3 months.
• Check the curry powder and stock are gluten-free if needed.

Sources

Written in our own words after cross-checking these recipes:

Minimalist Baker Love and Lemons