Curried Butternut Squash Soup

Curried Butternut Squash Soup is one of the reasons why I love the pumpkin season so much! I am impatiently waiting for autumn in fact. There are so many squash recipes which I have in store for you guys including my winning Braised Delicata Squash with creamy polenta from Top Chef Amateurs!

Ingredients

1 tablespoon coconut oil or any other vegan butter.
1 medium onion, chopped
2 cloves garlic, minced
1 butternut squash (about 2 1/2 lbs) peeled, seeded and cut into 1-inch cubes. Or you can use frozen one too.
5 cups vegetable broth (plus more if you like your soup thinner)
1/2 tablespoon curry powder
1 tsp cinnamon powder
1 tsp turmeric
1 tsp nutmeg
1/3 cup coconut milk
1/2 teaspoon salt, plus more, to taste
2 tablespoons of coconut or brown sugar optional
4 teaspoons plain coconut yogurt, 1/4 cup pomegranate seeds and pepitas (pumpkin seeds) for garnish

Method

Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 8 min. Add the butternut squash, curry powder, cinnamon, nutmeg, turmeric, and sauté for another 5 min. Add the broth and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Add the coconut milk and simmer for another 2 min. Remove from heat stir in coconut sugar and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste. Garnish with coconut yogurt, pepitas, pomegranate seeds and Enjoy!