Coconut Curry Butternut Squash Soup – SIMPLi

iNGREDIENTS

SIMPLi Extra Virgin Olive Oil
SIMPLi Peruvian Spice Salt Blend
Butternut squash
Coconut milk
Veggie or meat broth
Curry powder
Cracked black pepper
Fresh thyme & spoon of cream to garnish
2 tbsp
1 tsp
1/2
1/3 can
1/2 cup
1/2 tsp
1/4 tsp

iNSTRUCTIONS

  1. Line a baking sheet with parchment paper.
  2. Place butternut squash half onto the sheet & massage with SIMPLi Extra Virgin Olive Oil.
  3. Season with SIMPLi Peruvian Spice Salt Blend & curry powder.
  4. Roast in oven for 20 minutes or until fork tender.
  5. Once removed, scoop out seeds and scrape off any browned or discolored bits from the surface of the squash.
  6. Scoop out the insides and add to a saucepot.
  7. Add coconut milk, broth, and extra salt or seasoning if needed. Bring to simmer for a few minutes, continuing to gently cook.
  8. Remove from heat and puree in a blender or with immersion blender until smooth.
  9. Serve warm with a drizzle of olive oil, cream, black pepper, and fresh thyme.

The creamy richness of coconut pairs perfectly with the natural sweetness of roasted butternut squash, while the unique blend of Peruvian spices infuses each spoonful with a warm, subtle kick that makes this dish stand out. Simple to prepare yet layered in flavors, this soup will be your new go-to for cozy nights or gatherings that call for a touch of fall magic.

About the Chef:

Jaskrit is a chef and herbalist based in Southern California, and founder of Inner Garden. She offers herbal workshops, private chef services, boutique catering experiences, and recipe development for brands & individuals. Her mission is to build a better food system and help us reconnect with the Earth through the food on our plates and the healing wisdom of herbs.

For more recipe inspiration, be sure to follow Jaskrit on Instagram!