Friends, this just might be my favorite soup…
In the history of ever.
That’s a bold statement, you say. Why yes, it most certainly is! See, when you’re in the dead of winter, and all you want to do is curl up in a ball and hibernate, soup is the only thing you want to soothe and warm you from the inside out…
Or is that just me?
You’ll want to make this, I promise you. And you’ll want to make it again immediately after. If it wasn’t 8:00 at night, and if I didn’t have to get up at 5:00 in the morning, I would have.
I’m already regretting that. It’s that good.
All day I was looking for a recipe online to use up the butternut squash sitting on my counter waiting to be consumed. The catch was, I needed to have all the ingredients on hand. I was not about to make any special trips.
I found one that piqued my interest and was all set to go, when I came home to this…
I felt a bit of inspiration coming on!
Here’s a thought, there are so many ways to consume this amazing coconut water, why can’t I use it in soup? Especially when butternut squash already lends itself to a sweeter taste, I thought it would be perfect to take that to the next level.
I’m not a huge fan of anything too sweet, so I needed the perfect spice to go along with coconut.
Curry. No question.
I got to work.
The result? Well, let’s just say that my soup-loathing, squash-hating husband, has had his world turned upside down… poor guy
I just love this man… can I just crush on him for a moment?
Please, just do me this one favour. Make this soup.
Savour it, devour it, indulge in it… bathe in it.
Whatever floats your boat…
…and then thank me.
Coconut Curry Butternut Squash Soup
4 generous cups roasted butternut squash (cubed)
1 tbsp coconut oil
1 garlic clove (sliced)
1 yellow onion (diced)
2 stalks celery (diced)
3 tsp curry powder
1/2 tsp turmeric
2 cups Coco coconut water
3 cups water
2 tbsp goji berries
1 tsp sea salt
black pepper (to taste)
1/2 cup coconut milk (full fat from the can, please ensure it’s organic and BPA-free)
* Squash prep: pre-heat oven to 400 degrees celcius. Peel butternut squash, cut lengthwise in half and de-seed. Cut into 2 inch cubes and toss in coconut oil (I also sprinkled it with Herbamare). Roast on a parchment covered sheet in oven for 40 minutes or until tender enough you can stick a knife through easily.
- Heat coconut oil in a large pot over medium heat. Toss in the chopped onion. Once the onion is transluscent, add in celery, curry powder and turmeric. Cook for 3-4 minutes, until celery is soft.
- Pour in coconut water, water, sea salt, black pepper and goji berries, turn the heat to medium high and bring to a boil. Once it starts boiling, turn down the heat and let simmer for about 10 minutes for all the flavors to come together. Take off heat.
- Once the squash is finished roasting, measure out 4 cups (you will have leftover, lucky you! use it to make this) and let it slightly cool. Add to your blender along with the liquid from the pot and blend until smooth. You may have to do it in batches depending on your blender, and you may have to let the liquid cool as well if you do not have a vented lid. You can also use an immersion blender if you have one, just put all ingredients in the pot to do so.
- Pour blended soup into bowls and stir in the coconut milk. Pour a few tablespoons in first, completely mix it in, and then drizzle a small amount on top as shown in my photo if you want to get fancy! (my husband told me I would be a terrible barista, haha)
Bask in the creamy, slightly sweet, savoury deliciousness.
I’d like to take a moment and thank you for the messages, comments, and emails in response to my last post.
I am continually grateful for this community, and felt so much love yesterday. It’s not always easy to be vulnerable, to put myself out there.
But the rewards are plentiful.
And the blessings are many.
edited to add: While Coco sent me their coconut water as a gift (thank you!), I have not been asked to review the product on my blog. My love for their coconut water and use in my recipe is of my own doing. :)