Part 1: Curry Butternut Squash Soup

This is going to be a three part recipe for you all, one part per day. I made soup with quesadillas on the side last night. It was delicious. And then I was able to make a leftover salad with the innards of the quesadillas. So let’s start with part one: a perfect fall soup for you all.


  • 1 bag thawed butternut squash
  • 1 diced yellow onion
  • 1 diced sweet potato
  • 2 TBsp curry
  • 4 cups veggie broth
  • 1 can coconut milk
  • 1/2 bunch of basil chopped
  • olive oilphoto 3

In a cast iron skillet add the olive oil and fry the onions and basil. Once the onions are starting to brown add the squash and sweet potato. Stir over medium heat another 10 minutes. Remove from heat and transfer these along with all the other ingredients to a large soup pot. Bring to a boil then simmer for an hour.

Once simmered remove from heat and place all the soup in a high power blender. The veganaut and I just purchased a Blendtec and it was TOTALLY worth the investment. Just you the soup setting for 20 seconds if you are using a Blendtec. Place back in the soup pot and serve. I topped mine with the pumpkin seeds and dried parsley flakes.

photo 3

all finished

Tune back in tomorrow for part two with the accompanying quesadilla recipe.


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