BUTTERNUT SQUASH CURRY SOUP


Ingredients:

  • 1 tablespoon oil or butter

  • 1 large onion, diced

  • 1 clove garlic, minced

  • 1 tablespoon ground cumin

  • 1 tablespoon curry powder

  • 2 teaspoons salt, more to taste

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon black pepper, more to taste

  • Pinch cayenne pepper (optional)

  • 1/4 cup coconut palm sugar

  • 1 butternut squash, peeled and cubed

  • 1/2 cup full-fat coconut milk, plus more for garnish

  • 32 ounces chicken or veggie stock

  1. Heat oil in a dutch oven over medium heat. Once hot add onion, and cook until beginning to soften, about 5 minutes.

  2. Add garlic, spices, and sugar and cook until spices become fragrant (about 1 minute).

  3. Add in butternut squash and cook down for 5 minutes, stirring often, until squash is beginning to soften.