Prep time: 5 minutes
Cooking time: 15 minutes
Yields: 4 servings
1 tablespoon - coconut oil
1 - onion, minced
3 cloves - garlic, minced
1 ½ teaspoons - fresh ginger, minced
4 cups - butternut squash, seeded, peeled, chopped
2 cups - veggie or chicken stock
2 tablespoons - curry powder
1 1/2 teaspoons - cumin
½ teaspoon - turmeric
1 can - coconut milk
1 teaspoon - chili flakes, optional
Finely mince onion, garlic and ginger. Heat coconut oil in a large soup pot. Add onion, garlic and ginger. Cook until soft. Add spices and toast for 2 minutes or until fragrant.
Place squash in the pot with the garlic, onion, ginger and spices. Fill with stock and coconut milk. Bring to a boil then simmer until squash is tender.
Place 1/3 of the soup in a blender and mix until smooth. Add the rest of the soup and continue to blend until smooth. Add chili flakes to taste and blend for 20 seconds. Return to the pot to heat through.
You can add chopped, fresh cilantro or parsley, and/or toasted pumpkin seeds for garnish.
Download the recipe PDF here.