Sugared Coconut


Creamy Curried Butternut Squash Soup

Curried Butternut Squash Soup Recipe:



  • 1 1/2 Butternut Squash, peeled, seeded and cubed.

  • 1 Yellow Onion or 3 Small Shallots

  • 3 Garlic Cloves, peeled, and minced

  • 1/2 Tbsp Cumin Seeds

  • 3 Tsp Cumin (if you do not love cumin… you can use 1 tsp)

  • 1/2 Tbsp Curry Powder

  • 1/2 Tsp Smoked Paprika

  • 1 1/2 Inch Fresh Ginger (you can use 1/3 tsp of ginger powder if you do not have fresh)

  • 1 1/2 Tbsp Olive Oil

  • 1 Cup Coconut Milk (can be full fat or lite… this will depend on how creamy you want your soup)

  • 1 1/2 Cup Hot Water

  • 1 1/2 Vegetable Bouillon Cube (I like to use the Miso Cubes)

  • Pink salt and Pepper to taste


  1. In a large pot, caramelize garlic, ginger, onion, and cumin seeds in olive oil

  2. Add in butternut squash and sauté for 5 minutes

  3. Pour in hot water and miso cubes and bring to a boil

  4. Once the water begins to boil, add in all seasonings and stir.

  5. Let boil for 15 minutes.

  6. Add in coconut milk.

  7. Let boil until the butternut squash is soft.

  8. Once soft, pour mixture into a food processor (or you can hand blend) and blend until it becomes a puree.

  9. Add more seasonings if desired.

  10. Pour soup back into the pot and simmer for 10 minutes.

  11. Top with desired toppings, I usually go with roasted pumpkin seeds or roasted chickpeas.

  12. Enjoy!

Ps. if you have more time,,, feel free to roast the butternut squash and then simmer it in the liquid & seasonings for about 15 minutes.