Curried Butternut Squash Soup
Ingredients
- 1 tablespoon coconut oil or any other vegan butter.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 butternut squash (about 2 1/2 lbs) peeled, seeded and cut into 1-inch cubes. or you can use frozen one too.
- 5 cups vegetable broth
- 1 tablespoon curry powder
- 1 tsp cinnamon powder
- 1 tsp turmeric (@suncorefoods)
- 1 tsp nutmeg
- 1/3 cup coconut milk
- 1/2 teaspoon salt, plus more, to taste
- 2 tablespoons of coconut or brown sugar optional
- 4 teaspoons plain coconut yogurt, 1/4 cup pomegranate seeds and pepitas (pumpkin seeds) for garnish
Preparation
Heat oil over medium heat in a 6-quart stockpot
Add onions and garlic and saute until soft but not brown, about 8 min
Add the butternut squash, curry powder, cinnamon, nutmeg, turmeric, and sauté for another 5 min
Add the broth and salt and bring to a boil
Reduce heat and simmer until squash is tender, about 12 to 15 minutes
Add the coconut milk and simmer for another 2 min
Remove from heat stir in coconut sugar and puree with an immersion blender or in batches in a blender until smooth
Season with salt, to taste
Garnish with coconut yogurt, pepitas, pomegranate seeds and enjoy!