This delicious soup is a great choice for the cold winter months, when sore throats and grey weather has taken over Toronto’s city skies.
LoveWildLiveFree is a vegan lifestyle blog founded by Avra Epstein, a local Toronto lawyer and vegan blogger enthusiast. Epstein is a passionate and powerful force in the vegan community and her recipes are scrumptious as well as healthy. Her website also provides insights into the nutritional value of the ingredients used, which is really helpful as a vegan and health conscious foodie.
This soup is fantastic because it will not only satisfy the spice lover’s taste pallet, but it will also fill you up at the same time. Butternut squash recipes can be tasteless without the right spices and LoveWildLiveFree goes above and beyond with a careful selection of red pepper flakes, curry powder, Himalayan salt, pepper and cinnamon. I also appreciate the quality of sweetness combined with the spice. The coconut milk is rich and sweet; yet, it is balanced well with a hint of heat, giving this wholesome dish a bit of a kick. Enjoy and visit www.lovewildlivefree.com for more great recipes and vegan tips!
You will need:
1 tbsp unrefined, extra virgin coconut oil
1 cup red onion, roughly diced
1/2 tsp crushed red pepper flakes, or a small hot pepper (diced)
2 cloves garlic, minced
1 butternut squash (about 3.5 lbs)
2 Tbsp curry powder
1/2 tsp ground cinnamon
Himalayan salt & freshly ground pepper, to taste
3 cups low sodium vegetable broth**
1 – 14-ounce (414 ml) can of full fat coconut milk
1 – 2 tbsp raw cane juice crystals from Giddy Yo Yo (or Coconut Sugar)
Manitoba Harvest Hemp Hearts
Red Chilli Flakes
Raw Pumpkin Seeds
(Use organic ingredients)
- Cut squash in half so that the top and bottom are separated (this will make it easier to handle). Carefully peel squash. Cut the bottom portion in half, remove and discard seeds. Chop squash into 1/2 inch pieces.
- Heat oil in a large heavy soup pot. Add onions and red pepper flakes/diced hot pepper, sauté for about 2-3 minutes. Stir frequently.
- Add garlic, and sauté for another minute, making sure not to burn the garlic.
- Next, add the butternut squash, curry powder, cinnamon, Himalayan salt and freshly ground pepper. Cover and cook over low-medium heat for about 5 minutes.
- Add vegetable broth, coconut milk and sugar, stirring to combine. Bring to a low boil and reduce heat. Simmer soup on low heat for about 15 minutes, or until the squash is soft.
- Remove the pot from the heat. Working in small batches, carefully ladle the soup into a blender to puree. Alternatively, you can use a handheld emulsifier. Note: I prefer to use a glass blender when blending hot food as I am personally wary about placing hot food in plastic. If you’re using a blender with a plastic container you can always opt to allow the soup to cool before blending.
- Place the pureed soup back in the pot and warm before serving. Taste and adjust salt and pepper if needed. Top each serving with hemp for a nutty source of plant-based protein and omega fats (I always use Manitoba Harvest Hemp). You can also add red pepper flakes for an added kick and raw pumpkin seeds for extra protein and crunch!
Original recipe can be found here: Coconut Curry Butternut Squash Soup with a Kick