Serves 4 

Prep: 10 minutes

Cook: 25 minutes


1 tbsp coconut oil

1 medium onion, thinly diced

2 cloves garlic, finely chopped

1 small butternut squash, dices into 1cm pieces

1 pinch each sea salt + black pepper

1 1/2 tbsp curry powder

1/4 tsp ground cinnamon

1 can coconut milk

2 cups vegetable stock


Heat a large saucepan over a medium heat.

Add oil, onions and garlic. Sauté for 2 minutes, stirring frequently.

Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.

Add coconut milk and vegetable broth.

Bring to a boil then immediately reduce to a low heat. Cover and simmer for 20 minutes or until the butternut squash is soft when you put a knife through it.

Blend the soup until smooth.

Taste and adjust seasonings, adding more curry powder and salt if needed. if you add more curry powder, continue cooking for a few more minutes over a medium heat.

Serve with toasted pumpkin seeds, coriander and a drizzle of coconut milk (optional)


Enjoy! x