Recipes

Curry Butternut Squash Soup

Dec 4, 2022
by Gwen Eager

Perfect warm-me-up on winter days or any time of year, Chef Gwen's Curry Butternut Squash Soup recipe has loads of flavor and a boost of added protein.

Serves: 4

Ingredients

Use Organic:

3 ½ cups cooked butternut squash (no seeds)
1 can light coconut milk
1 cup vegetable broth
1 cup chopped yellow onion
2 Tbsp finely chopped ginger root
4 garlic cloves - minced
2 Tbsp tomato paste
2 Tbsp Garden of Life Coconut Oil
3 Tbsp Garden of Life Raw Organic Protein, Unflavored
1 Tbsp curry powder - use less if you don’t like it too spicy
1 tsp sea salt
½ tsp cumin
1 15oz. can garbanzo beans

Preparation

Place coconut oil in large pot and heat to medium high.
Once oil has melted, add onion, garlic, ginger and sea salt and sauté for 5-to-7 minutes.
Add tomato paste and reduce heat to medium and sauté for another 2-to-3 minutes.
Add coconut milk, squash, vegetable broth, curry and cumin and mix well for 2-to-3 more minutes.
Remove soup from heat, add protein powder, and use an immersion blender to blend soup or transfer soup in batches to a blender and blend until smooth.
Lastly, add garbanzo beans and return soup to stove top and let cook on lowest setting for another 20-to-30 minutes.
Top with toasted pumpkin seeds if desired.