Chef notes
Butternut squash is one of my favorite bases because it's slightly sweet and goes well with many different spice combinations, from ginger cookies to curries to a simple thyme and sage combo that our family loves at Thanksgiving. I added a little Jamaican jerk seasoning to this soup, which gives it a slightly tropical twist with the addition of coconut milk.
Swap Option: No dates on hand? Use maple syrup to add the signature sweetness in this soup. You can also swap all spice and cumin for basic curry seasoning for a different flavor!
Technique Tip: Boiling will cause the coconut milk to break, so keep it at a simmer. Purchase pre-cut butternut squash and onion to cut down on prep time.
Serve in a scooped out a small pumpkin for a spectacular fall dish.
