This Winter Squash Soup is my absolute go-to when the weather dips just a bit in Florida. I know what you’re asking yourself; does the weather actually dip in Florida? Well for us lightweights, 55* is quite chilly when we’re used to 95* and humid, lemme tell you.
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I can’t believe Christmas is only two weeks away! This year has literally dragged on and flown by all at once, I mean how is that even possible?! I didn’t catch the 2020 baking bug until December started but I have been on a Paleo baking spree since! If I can get my s*** together, I’ll share some of the recipes. Honestly, We’ll just have to wait and see!
After being lazy in the kitchen cuz the first trimester of my pregnancy was not prime time, Gabe literally took a bite (is it a bite if it’s soup?) and was like, ‘What kind of sorcery is this?!’
This cozy Winter Squash Soup recipe adds warmth when your toes are a wee bit cold and your doggie is refusing to cuddle.
For the Soup:
2 Winter Squash, like Kabocha or Butternut Squash
1 Sweet Onion
1 Can Unsweetened Coconut Milk
1 tsp Curry Powder
Olive Oil
Salt & Pepper
For the Garnish:
Coconut Yogurt
Pomegranate Seeds
Pepitas (Pumpkin Seeds)
- Preheat your oven to 400F. While it’s heating, cut your Squash in fourths, deseed them, and give them a good douse of Olive Oil and Salt & Pepper on a tinfoil lined baking sheet. Roast for 35 minutes or until the edges are golden brown. You should at this point, be able to scoop out the meat of the squash no problemo.
- While the Squash is roasting, Slice the Onion real thin, throw it in a soup pan (which you will use later, so make sure it’s big enough) with some olive oil and salt and cook down until they’re caramelized.
- In a blender (I use this one), blend down the roasted squash, onions, curry powder, and salt & pepper with the can of coconut milk.
- Once well blended, add back to that pot that you cooked down the onions in. You aren’t cooking it any longer, you’re just heating it to serve.
- Serve in your favorite soup bowl or mug, with a dollop of your favorite yogurt, and a sprinkle of pomegranates and pepitas!
Notes:
– This Creamy Winter Squash Soup recipe serves two. It, however, can be doubled, or tripled, whatever you need, but if doing so make add the curry powder gradually and to taste instead of using the measurements.
– Soup can be made up to three days in advance. Just put it in the fridge after the blending step.
– Not a Curry fan? Instead, cook down some bacon, add a bit of the fat to the mixture before blending. As a garnish, cook down some leeks and add bacon crumbles to the top with your yogurt!
Okay, now go try it! You won’t be sad! And when you do, let me know how it went!!!
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Print Recipe
Creamy Winter Squash Soup with Pomegranate
Ingredients
For the Soup:
- 2 Kabocha Squash
- 1 Sweet Onion Chopped
- 1 can Unsweetened Coconut Milk
- 1 tsp Curry Powder
- Olive Oil
- Salt & Pepper
As for Garnish:
- Pomegranate Seeds
- 1 dollop Coconut Yogurt
- Pepitas (Pumpkin Seeds)
Instructions
- Preheat your oven to 400F. While it’s heating, cut your Squash in fourths, deseed them, and give them a good douse of Olive Oil and Salt & Pepper on a tinfoil lined baking sheet. Roast for 35 minutes or until the edges are golden brown. You should at this point, be able to scoop out the meat of the squash no problemo.
- While the Squash is roasting, Slice the Onion real thin, throw it in a soup pan (which you will use later, so make sure it’s big enough) with some olive oil and salt and cook down until they’re caramelized.
- In a blender (I use this one), blend down the roasted squash, onions, curry powder, and salt & pepper with the can of coconut milk.
- Once well blended, add back to that pot that you cooked down the onions in. You aren’t cooking it any longer, you’re just heating it to serve.
- Serve in your favorite soup bowl or mug, with a dollop of your favorite yogurt, and a sprinkle of pomegranates and pepitas!
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