Creamy butternut squash soup

Butternut squash soup: 
  • 1 Tbsp coconut or grape seed oil
  • 2 medium shallots (thinly sliced )
  • 2 cloves garlic, minced 
  • 6 cups chopped butternut squash (1 small butternut squash ) 
  • Sprinkle of salt & black pepper (plus more to taste)
  • 1 1/2 Tbsp curry powder ( I love curry ) 
  • 1/4 tsp ground cinnamon 
  • 1 14-ounce can light coconut milk ( I love the 365 from Whole ) 
  • 2-3 Tbsp maple syrup (or sub coconut sugar or honey) 
  • 1-2 tsp spicy chili paste (optional)
  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, maple syrup or coconut sugar, and chili garlic paste (optional - for spicy ) add water for consistency if needed 
  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 hand 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/ spicy  as needed. Continue cooking for a few more minutes over medium heat. 
  8. Serve as is or with garnishes of choice (I love cashews) . Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best to eat when fresh.