Ingredients
- 1 tbsp. Yupik Organic Virgin Coconut Oil
- 2 medium shallots, diced
- 2 cloves garlic, minced
- 6 cups butternut squash, peeled & chopped
- 1 pinch sea salt & black pepper (& more to taste)
- 1 1/2 tbsp. curry powder
- 1/4 tsp. cinnamon
- 1 can Yupik Organic Coconut Milk
- 2 cups of water
- 2 tbsp. Yupik Vegetable Soup Base
- 1-3 tbsp. Yupik Organic Coconut Palm Sugar
Toppings (optional)
- Yupik Raw Styrian Pumpkin Seeds
- Yupik Organic California Walnuts
Method
1 Heat a large pot over medium heat.
2 Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
3 Add butternut squash and season with salt, pepper, curry powder, and cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
4 Add coconut milk, water, vegetable base, and coconut sugar.
5 Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
6 Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
7 Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
8 Serve as is or with toppings. Store leftovers covered in the refrigerator for 3-4 days or in the freezer for up to 1 month.