Curried Butternut Squash Soup
Author: 
Serves: 8
 
A creamy, warming soup
Ingredients
  • 1-2 Tbs oil
  • ½ yellow onion, chopped
  • 3 cloves garlic, chopped
  • 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
  1. Heat oil in large saucepan over medium heat. Add onions and garlic and saute until onions are translucent (about 5 minutes).
  2. 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).
  3. 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.
  4. *May need to add some water with the broth if there's not enough juice to cover the veggies.
  5. **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/