Curried Butternut Squash Soup Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Start by peeling and cubing the butternut squash. Chop the onion and mince the garlic.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Finish with Coconut Milk

   Stir in the coconut milk and adjust seasoning with salt and pepper to taste. Heat through.

7. 7

   Serve

   Ladle the soup into bowls, drizzle with remaining black walnut oil, and top with toasted pumpkin seeds.