Curried Butternut Squash

Serves: 3–4 | Prep: 10–15 min | Cook: 45–60 min

Ingredients

• 1 large butternut squash (about 2.5–3 lbs), halved + seeds scooped

• 2 large shallots, peeled + halved

• 3 cloves garlic, thinly sliced

• 1 tbsp fresh grated ginger

• 1–1 ½ tbsp curry powder

• ½ tsp turmeric

• ½ tsp ground cumin

• ¼–½ tsp ground coriander (optional but very good)

• ¼ tsp cinnamon (optional)

• 1 tbsp maple syrup (optional)

• 1 tsp sambal or chili-garlic paste (optional)

• 2 tbsp olive oil or avocado oil

• 1 (13.5 oz) can full-fat coconut milk

• 2 cups chicken or vegetable stock

• 1–2 tsp kosher salt, to taste

• Black pepper

• Juice of ½ lime (plus more for serving)

Optional Toppings

Toasted pumpkin seeds
Fresh cilantro
Red pepper flakes
Extra coconut milk drizzle
Lime wedges

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Make It

Roast the squash + shallots

1. Preheat oven to 425°F.

2. Brush the cut sides of the squash with about 1 tbsp oil and season with salt + pepper.

3. Place squash cut-side-down on a parchment-lined sheet tray.

4. Toss shallot halves with a little oil, salt + pepper, and place cut-side-up on the same tray.

5. Roast 35–45 minutes, until the squash is very tender and the shallots are caramelized.

6. Let cool slightly, then peel and roughly cube or scoop out the squash flesh.

Build the base

7. Warm remaining oil in a medium pot over medium heat.

8. Add sliced garlic + grated ginger and cook 30–60 seconds, just until fragrant (don’t let the garlic brown).

9. Stir in curry powder, turmeric, cumin, coriander (if using), and cinnamon (if using). Toast for 1 minute to bloom the spices.

Simmer

10. Add roasted squash and shallots, coconut milk, and stock.

11. Bring to a gentle simmer and cook 10 minutes so everything can cozy up.

12. Stir in sambal + maple, if using.

Blend

13. Use an immersion blender to blend until smooth and creamy.

14. Season with salt + pepper to taste.

Finish + serve

15. Stir in lime juice right before serving.

16. Ladle into bowls and top as desired.