Butternut squash simmered with shallots, garlic, and curry, then blended smooth with coconut milk and a touch of maple. Warm, creamy, lightly spiced — autumnal cooking made simple.
Yield
4–6 servings
Prep
10 min
Cook
25–30 min
Total
~40 min
Method
Heat the oil in a large pot over medium heat. Add the shallots and garlic and sauté for about 2 minutes, until fragrant and just translucent.
Add the cubed butternut squash. Season with salt, pepper, curry powder, and cinnamon, and stir to coat the squash in the spices.
Cover and cook for about 4 minutes, stirring occasionally so the squash doesn't stick.
Pour in the coconut milk and vegetable broth. Add maple syrup to taste — start with 1 tablespoon and adjust later. Stir in chili-garlic paste if you want some heat.
Bring to a low boil, then reduce to a gentle simmer. Cover and cook for about 15 minutes, until the squash is fork-tender.
Blend until smooth — an immersion blender right in the pot is easiest, but a regular blender works (in batches, with caution: hot liquids).
Taste and adjust: more curry, more salt, more sweetener. Let it cook a few more minutes over medium heat to bring the flavours together.
Ladle into bowls and finish with a drizzle of coconut milk, toasted pumpkin seeds, and a dot of chili-garlic paste if you like.