Garam Masala Butternut Squash Soup

VegetarianMainSoupsStartersVeganWinterFall

Feb 1

This recipe is a slight tweak on butternut squash soup, but equally delicious and warming as you would expect. I've used a little less butternut squash, but we are flavoring it up with garam masala, a magical mixture of spices, and making it extra creamy by adding coconut milk. Coconut milk, a saturated fat, contains MCTs oil, which is excellent for helping keep you full longer and converting to energy faster.

Servings: four BOWLS

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INGREDIENTS

4 cups butternut squash, cubed (about 1/2 of a 3-lb butternut squash)
1 tablespoon olive oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon fennel seeds
1 teaspoon garam masala
1 teaspoon salt
3 cups water
1/2 cup of coconut milk

Tacos

2 cups butternut squash, cubed
1/4 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
avocado oil

PREPARATION

1 Heat a large, heavy-bottom stockpot to medium and add olive oil. Then add onions and cook until translucent, about 5 minutes.

2 Add garlic, until fragrant (about 1 minute). Then add coriander, cumin, turmeric, fennel seeds, garam masala, and salt.

3 Add butternut squash cubes to the pot and toss with the spices. Then add water and bring to a boil. Lower to simmer and cook for 30 minutes.

4 Remove the pot from heat and let the contents cool. Strain out the butternut squash, place it in a blender along with the coconut milk, and blend through until smooth.

5 Add the cooking liquid in to get the desired consistency. The soup will thicken over time so aim for the thinner side.

6 Taste the soup and adjust the salt and/or garam masala. Just to note, the soup will taste differently as it cools and may not need more spice or salt.

7 For tacos: Toss butternut squash with spices then roast at 400 °F for 20 minutes. Mash some avocado with lime, salt, cilantro and serve on warmed tortillas with roasted squash.

NOTES