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Curried Butternut Squash Soup

Healthy, hearty and filled with flavour this soup is ideal for cold winter days


  • 1 TBPS Oil

  • 2 Medium Shallots

  • 2 Cloves of Garlic

  • 6 Cups of Butternut Squash (or 1 whole Butternut Squash)

  • 1/2 TSP of Salt/Pepper

  • 1 1/2 TBPS Curry Powder

  • 1/4 TSP Korintje Cinnamon

  • 2 Kaffir Lime Leaves

  • 14 oz Can Coconut Milk

  • 2 Cups Vegetable Broth

  • Add maple syrup if it needs sweetness.


  • In a large pot on medium heat add the oil, shallots, and garlic. Saute for 2 mins, stirring frequently.

  • Next add in the butternut squash and spices. Stir to coat. Then cover and cook for 4 mins, stir occasionally.

  • Add the coconut milk & vegetable broth

  • Bring to a low boil over medium heat, then reduce heat to low, cover and let simmer for 15 mins or (until butternut squash is fork tenderness).

  • Blend and put back in pot for a few more mins. Taste and add maple syrup is needed.

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