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Curried Butternut Squash Soup

Course: Dinner
Servings: 6

Ingredients

  • 4 TBSP ghee, divided
  • 1 large onion, diced
  • 1-2 TBSP curry powder
  • 1 tsp cinnamon
  • 3 lbs roasted butternut squash approximately one large butternut squash
  • 5 cups bone broth
  • 1 cup coconut cream or all the cream on the top of a can of coconut milk
  • 1-2 TBSP maple syrup optional
  • sea salt, pepper to taste

Instructions

Prepartion

  • Melt 2 TBSP ghee in a medium to large pot or dutch oven. Once melted, add diced onion and saute until translucent, about 5 minutes.
  • Add curry powder, cinnamon and sea salt. Saute for another few minutes.
  • Add roasted butternut squash to onions and stir. Once combined, add bone broth.
  • Bring ingredients to a boil and reduce to a simmer. Simmer for 10 minutes.
  • Add coconut milk and optional maple syrup.
  • Allow to cool for a few minutes and blend soup with either an immersion/stick blender or a regular blender.
  • Sprinkle with pumpkin seeds and a little cinnamon. Enjoy!

Roasting butternut squash:

  • Preheat oven to 375 degrees. Slice butternut squash in roughly 2” pieces and put in roasting pan with 2 TBSP of ghee, a sprinkle of sea salt and pepper. (You may need two roasting pans, depending on the size. It’s a lot of squash!)
  • While the oven is preheating, place roasting pan in the oven to melt the ghee. After a few minutes remove the pan and stir the melted ghee to coat the squash.
  • Roast squash for 30-35 minutes, or until you can easily smash with a fork.
  • Remove from oven and add to soup. Roasted squash is great to have on hand to add to salads or to have alongside your morning eggs.

Notes

Some curry powder is pretty mild and not too spicy. Others can have quite the kick! If curry is a new spice in your kitchen, start with 1/2 -1 TBSP and work up if you want more of the flavor!