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Bexley Beat

All About That #BexleyLife

Bexley Twisted Sprocket Cafe Recipe Autumn Squash Soup

03 October . 2018

From the Twisted Sprocket Kitchen: Spiced Butternut Squash Soup

Be Thankful....
Be Grateful....
Be Happy....
Be Hungry....
Thanksgiving is that special holiday to celebrate and to eat! Here is a fabulous recipe to add to your holiday table.

Prep time: 5 MINUTES
Total time: 30 MINUTES

Ingredients

  • Tbsp coconut oil
  • 2cloves garlic, minced 
  • 2medium shallots, thinly diced
  • 1 small butternut squash, chopped
  • 1 1/2Tbsp curry powder
  • 1 pinch ground cinnamon
  • 1 pinch salt
  • 1 pinch black pepper
  • 2cups vegetable broth
  • 14-ouncelight coconut milk
  • 3Tbsp maple syrup 
  • 1-2tsp chili paste

 

Garnish

  • Chili paste
  • Toasted pumpkin seeds
  • Fresh rosemary

 

Instructions

Heat up oil in a large pot over medium heat. Add shallots and garlic. Sauté for few minutes. Add butternut squash. Season with curry powder and with a pinch each salt, pepper, and ground cinnamon. Stir to coat. Cover. Cook for 5 minutes, stirring occasionally. Add coconut milk, vegetable broth, maple syrup, and chili paste.  Bring to boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is tender. Transfer soup to a blender, and purée on high until creamy and smooth. Then return soup back to pot. Continue cooking for 5 more minutes over medium heat. Serve with garnishes.