Ingredients
- 1 cups large butternut squash, peeled and diced (about 6-8diced)
- 1 large onion, diced
- 1 clove garlic, minced
- 2 teaspoons Gathering Place curry powder, hot or mild
- ¼ teaspoon Gathering Place turmeric powder
- ¼ teaspoon Gathering Place chili flakes
- 1 can coconut milk
- 4 cups vegetable broth
- 1 teaspoon Gathering Place sea salt
- 1 teaspoon Gathering Place black pepper
- 1 tablespoon olive oil
- ¼ cup cilantro
Instructions
- In a large cooking pot, heat olive oil over medium heat.
- Add onion, garlic and spices and cook for 3 minutes. Add squash and cook for 5 minutes, stirring often.
- Add vegetable broth and bring soup to a boil, then reduce to a simmer and cook 30 minutes, or until squash is tender.
- Carefully blend soup until completely smooth using an immersion hand blender.
- Stir in coconut milk, and add salt and pepper, to taste.
- Serve with fresh cilantro for garnish.
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