My daughter absolutely loved this recipe, and it was very easy to make. I very lightly adapted it from Minimalist Baker.
- 1 Tbsp olive oil
- 1 large shallot, thinly diced
- 2 cloves garlic, minced
- 1 butternut squash, peeled, de-seeded and cubed
- 1 1/2 Tbsp curry powder
- 1/4 tsp ground cinnamon
- salt & pepper to taste
- 1 14-ounce can coconut milk
- 2 cups vegetable broth
- 2 Tbsp maple syrup
Heat a soup pot over medium heat. Add the oil. Add the shallots and garlic and sauté for 2 minutes, stirring.
Add the butternut squash. Stir in the curry powder, cinnamon and salt and pepper. Cover and cook for 4 minutes, stirring occasionally.
Add the coconut meat, vegetable broth and maple syrup. Bring to a boil, then reduce to low and simmer, covered, for 15-20 minutes or until the squash is very soft.
Using an electric blender, purée until smooth. Taste and adjust seasoning.