From our family kitchen
Butternut Squash and Curry Soup
Published
Preparation Time: 15 - 20 minutes
Cooking Time: 20 minutes
Serves: 3
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 1 tbsp. Lucy Bee Coconut Oil
- 1 medium butternut squash, peeled, seeded and chopped
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2-3 tbsp. mild curry paste
- 1 tsp. ground cumin
- 1 tsp. Turmeric
- A shake of red chilli flakes (to your preference)
- 700ml vegetable stock
- 15g Creamed Coconut
- Himalayan Salt and Whole Black Peppercorns, ground, to season
- Fresh coriander, chopped (to sprinkle on top)
Method
- Melt the Lucy Bee Coconut Oil in a large pot over a medium heat.
- Add the squash, onion, garlic, curry paste, cumin, Turmeric Powder, and chilli flakes. Stir to combine.
- Once the onions have softened, add the vegetable stock. Bring the mixture to the boil and simmer until the squash is soft (around 20 minutes).
- Add the Creamed Coconut and stir in. Taste the mixture and add more curry paste if preferred.
- Remove from the heat. Blend the soup mixture using a blender or hand blender/whisk.
- Season with Himalayan Salt and ground Whole Black Peppercorns. Top with the coriander.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story