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Curried Butternut Squash Soup - Crossfit All Elements Gland

Curried Butternut Squash Soup


  • 2 medium shallots
  • 2 cloves garlic, minced
  • 6 cups peeled & chopped butternut squash
  • 1 pinch each sea salt + black pepper
  • 1 1/2 Tbsp curry powder
  • 1/4 tsp ground cinnamon
  • 14-ounce coconut milk
  • 2 cups vegetable broth
  • 1-3 Tbsp maple syrup
  • 1-2 tsp chili garlic paste


  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 ground cinnamon. Stir to coat.
  4. Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste
  5. Boil over medium heat until butternut squash is fork tender.
  6. Use a blender and and purée on high until creamy and smooth.
  7. Taste and adjust seasoning
  8. Serve and enjoy!