1 butternut squashed, chopped without skin (about 6 cups)
4 carrots, chopped
2 celery stalks, chopped
4 cups veggie broth
½ tsp cayenne pepper
1 tsp turmeric
1 tsp thyme (optional)
2 tsp curry powder
½-1 tsp cinnamon
1 tsp salt, or to taste
1 tsp pepper, or to taste
½ cup coconut milk (from the can) or can use almond milk
*water if mixture is to thick
Instructions
Heat oil in large saucepan over medium heat. Add onions and garlic and saute until onions are translucent (about 5 minutes).
Add broth, squash, celery, and carrots and all spices. Bring to boil. Reduce heat to low and simmer until squash is tender (about 25-30 minutes).
In batches, puree soup mixture in blender or food processor until smooth. Return to saucepan and add the milk. Stir well. Reheat soup over low heat. Enjoy.
*May need to add some water with the broth if there's not enough juice to cover the veggies.
**Can add an apple or two to the soup as well.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2017/03/16/curried-butternut-squash-soup/