Butternut Squash Soup With Coconut Milk And Curry

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 small onion, diced (1/2 cup)
• 1 clove garlic, minced
• olive oil
• 1 1/2 cups water or 1 1/2 cups vegetable broth
• 2 cups butternut squash, baked until soft and scooped out of the skin
• 1 teaspoon curry powder
• 1/2 teaspoon powdered ginger
• 1 dash cinnamon
• 1/2 cup coconut milk (or more to taste)
• salt and pepper

Recipe

• 1 in a medium sized pot over medium heat, add a glug of olive oil.
• 2 add the onions and garlic andcook, stirring every so often until they are translucent.
• 3 pour in the water or broth and bring to a gentle simmer. add the squash and stir, mashing the squash a bit to combine it with the broth.
• 4 let simmer for about 10 minutes. remove from heat, add spices and puree until smooth.
• 5 return to the pot and add coconut milk, stirring to combine. bring the soup back to a simmer for a few minutes. add salt and pepper to taste.