You know those moments when you eat a delicious curry dish, and you can’t help yourself from taking a slurp on the leftover sauce when nobody is looking? Well, that is what inspired this recipe.  And yes, I have done that in the office before. I’m a little crazy, I know.

There are about 12g of carbs per 100g of butternut squash, making it a fairly high-carb vegetable. So, be careful when you are on a strict carb count.

BTW, an extra sweet and delicious butternut squash can take this soup to another level!

Garnish with fresh coriander, toasted pumpkin seeds, and leftover coconut cream juices from the tin. All optional.

Ingredients

• 2 tablespoons coconut oil
• 1 large onion, chopped
• 4 garlic cloves, crushed
• 2 teaspoons medium curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 large butternut (±1kg), cut into chunks
• 2 cups chicken stock
• 400ml can coconut cream
• Salt and freshly ground black pepper, to taste
• Pumpkin seeds, toasted (optional)
• Fresh coriander, chopped (optional)

Method

1. Place a large pot on medium heat.
2. Add the coconut oil to the pot and sauté the chopped onion until soft and translucent.
3. Add the garlic and spices, and stir for 1 minute.
4. Add the butternut chunks and chicken stock. Bring to a boil, then reduce the heat, cover, and slow simmer for 25 to 30 minutes until the butternut is soft.
5. Remove from the heat and allow it to cool slightly. Then, puree the soup mix with a stick blender or food processor until smooth. Return to the pot and heat up.
6. Add the tin coconut cream, salt and freshly ground black pepper to taste. Mix until combined.
7. Garnish with toasted pumpkin seeds and/or fresh coriander.