Curry Butternut Squash Soup
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 4 carrots peeled and diced
- 2 cloves of garlic minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon curry powder
- 1/4 teaspoon cinnamon
- 1 medium butternut squash peeled and diced (about 5 cups)
- 1 large sweet potato peeled and diced (about 3 cups)
- 4 cups vegetable broth
- 1/2 cup full fat coconut milk
- Red pepper flakes
- Pepitas pumpkin seeds
- Micro greens
- Additional coconut milk
In a large pot, heat the olive oil over medium heat. Add the carrot and onion, and cook until soft, about 5 minutes.
Stir in the garlic and spices, cook until garlic is fragrant, about 1 minute.
Add the diced squash and sweet potato to the pot.
Pour in the vegetable broth and bring to a boil, cover and cook until the veggies are fork tender, about 25 minutes.
Turn off the heat and use an immersion blender to puree until thick and smooth.*
Add the coconut milk and return to medium heat until heated through, about 5 minutes. Finish with your choice of toppings and enjoy!
*If you don't have an immersion blender, then cool for 10 minutes and blend in a blender in several batches - remove the circular plastic part of the lid and cover with a kitchen rag to allow the steam to escape.