Recipes to cook

CURRIED BUTTERNUT SQUASH SOUP Serves: 4 Ingredients SOUP * 1 Tbsp coconut or grape seed oil * 2 shallots, thinly diced * 2 cloves garlic, minced (1 Tbsp or 6 g) * 6 cups butternut squash (~ 1 small butternut squash) * Pinch each sea salt + black pepper, plus more to taste * 1 1/2 Tbsp (12 g) curry powder * 1/4 tsp ground cinnamon * 1 14-ounce (414 ml) can coconut milk (I prefer full fat coconut milk, but can substitute for light coconut milk) * 2 cups vegetable broth * 3 Tbsp maple syrup (or sub coconut sugar) * 1-2 tsp chili paste (optional or reduce/increase to preference – I use at least 2 tsp if not more)   FOR SERVING optional * Fresh mint * Toasted pumpkin seeds * Sprinkled chili paste * Full fat coconut milk   (I prefer the fresh mint and coconut milk as garnish). Instructions 1. Heat a large pot over medium heat. 2. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently. 3. Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat, then cover and cook for 4 minutes, stirring occasionally. 4. Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat). 5. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until butternut squash is fork tender. 6. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot. 7. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat. 8. Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days, or in the freezer up to 1 month. Best when fresh.