Curried Butternut Squash Soup

Recipe by waterbaby09
READY IN: 40mins
SERVES: 6
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Heat olive oil over medium heat in a 6-quart stockpot.
  • 2. Add onions and garlic and saute until soft (but not brown), about 10 minutes.
  • 3. Add the butternut squash, vegetable stock, curry powder and salt.
  • 4. Bring to a boil and then simmer until the squash is tender, about 15 minutes.
  • 5. Once the squash is cooked, turn off the heat and while stirring add the coconut milk.
  • 6. Puree the soup with an immersion blender; or in batches in a blender until smooth.
  • 7. Ladle into soup bowls and garnish with dollops of yogurt and toasted butternut squash seeds.
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