As the days get cooler and rainier in Vancouver, I am in constant search for something to keep me warm. Whether it is a cup of peppermint tea (my current obsession) or a cozy blanket, nothing beats a nice warm cup of soup.
With various varieties of squash in peak season, the sweet butternut squash is always a great choice. I mean, let’s face it, you can’t get through fall without having butternut squash in one form or another (or anything pumpkin spice). Butternut squash is particularly good for soups, as its texture allows it to be pureed into a smooth velvety texture. While I still love my classic butternut squash soup recipe with onions, apples, and a touch of cinnamon- the addition of curry powder and turmeric adds a delectably spicy flavour while the coconut milk and cilantro add a cool and refreshing bite. This velvety and spicy soup is sure to warm you from the inside out- even on the coldest days.
See the full recipe here!