Curried Butternut Squash Soup Recipe
pumpkin seeds, black walnut oil
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Ingredients
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Soup Ingredients
Method
Cooking Instructions
Sauté the Aromatics
In a large pot, heat a tablespoon of black walnut oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
Cook the Squash
Add the cubed butternut squash to the pot. Stir in the curry powder, salt, and black pepper. Cook for about 5 minutes, allowing the spices to become fragrant.
Add Broth and Simmer
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, or until the butternut squash is tender.
Blend the Soup
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
Finish with Coconut Milk
Stir in the coconut milk and adjust seasoning with salt and pepper to taste. Heat through.
Serve
Ladle the soup into bowls, drizzle with remaining black walnut oil, and top with toasted pumpkin seeds.
