Chunky Coconut Curry Butternut Squash Soup
Ingredients
1 butternut squash (3 cups cubed)
1 shallot
4 garlic cloves
2 tbsp olive oil
1 cup sweet potatoes
1 yellow carrot (diced)
1 tbsp curry powder
1 tsp garlic powder
Salt + pepper to taste
2 cups vegetable or chicken stock
1 can coconut milk
Directions
1. Sauté diced shallot and garlic in a deep pot until fragrant.
2. Add in the butternut squash, sweet potatoes and carrot, sauté for 10 minutes or until veggies lightly golden. Season the vegetables with the curry, garlic and a big pinch of salt and pepper, mix well.
3. Add the stock and coconut milk. Simmer for 20 minutes.
4. Taste and add seasoning as needed. You may also blend the soup here if it's your preference.
5. Pour into bowls and finish with cilantro if desired. Serve with rice if desired.
This recipe was created by Local Roots contributor Fatima Mortada / @hummusmeetspizza
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