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 frozen
- 5 cups vegetable broth
- 1 tablespoon curry powder
- 1 tsp cinnamon powder
- 1 tsp turmeric
- 1 tsp nutmeg
- 1/3 cup coconut milk
- 1/2 teaspoon salt, plus more to taste
- 2 tablespoons of coconut or brown sugar optional
Garnish
- 4 teaspoons plain coconut yogurt
- 1/4 cup pomegranate seeds
- pepitas (pumpkin seeds)
Preparation
Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 8 minutes.
Add the butternut squash, curry powder, cinnamon, nutmeg, turmeric, and saute for another 5 minutes.
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 minutes.
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.
