Heat the coconut oil in a medium stockpot set over medium heat and add the onion and salt. Cook until softened and slightly caramelized, about 3 minutes.
Add the butternut squash and spices, stir well and cook for about 1 minute, then throw in the water; bring to boil then cover and simmer until the squash is completely cooked and starts to break down, about 15 minutes.
Carefully transfer this mixture to your high speed blender, add the coconut milk and process on high until really smooth and velvety, about 2 to 3 minutes.
Serve without delay, garnished with a drizzle of full fat coconut milk (or crème fraîche), a sprinkle of pumpkin seeds and a pinch of fresh herbs, if desired.
For best result, I highly recommend the use of a high speed blender such as the Vitamix; No other blender will give you a creamier, silkier soup! If you didn’t have access to one of those, a neat trick would be to strain the soup through a fine meshed sieve after its been processed. That will give it a totally similar texture and silky mouthfeel.
Coconut Curry Butternut Squash Soup
Amount Per Serving
Calories 383Calories from Fat 252
% Daily Value*
Total Fat 28g43%
Saturated Fat 24g120%
Total Carbohydrates 35g12%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.