Coconut Curry Butternut Squash Soup
1 - 2 Tbsp oil
1 small yellow onion, diced
2 cloves of garlic, minced
6 cups butternut squash, diced
Sea salt and black pepper, to taste
1-½ Tbsp curry powder (more or less to taste)
¼ tsp ground cinnamon
1 14 oz can of full fat coconut milk
2 cups of vegetable or chicken broth
2 T sugar or maple syrup (more or less to taste)
1 tsp chili paste or powder (more or less to taste), optional
Toasted pumpkin seeds or chopped peanuts
Sriracha chili sauce
Sour cream or coconut milk
Heat oil in large pot over medium heat. Saute onion and garlic approximately 2 minutes.
Add butternut squash, sea salt, black pepper, curry powder and cinnamon. Cover and cook for 4 - 5 minutes, stirring occasionally.
Add coconut milk, broth and sweetner. Bring to a boil, reduce heat and simmer till vegetables are tender, approximately 15 - 20 minutes.
Remove from heat. Carefully puree soup until creamy smooth.
Add additional seasonings to taste, return to heat for a few more minutes.
Garnish as desired. Serves four.