1 tbsp avocado oil
½ large white onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp curry powder
½ tsp cumin
½ tsp ground black pepper
4 cups no-salt-added vegetable broth
1 medium butternut squash, peeled and cubed
3 large carrots, peeled and chopped
½ cup light coconut milk or light cream
- Heat avocado oil in large pot over medium heat. Add onions and garlic. Cook and stir well until onions begin to soften, about 3 minutes. Add gingerroot, curry, cumin and black pepper. Mix well and cook for 30 more seconds.
- Add broth, squash and carrots. Bring mixture to a boil. Reduce heat to low and simmer, covered, for 12-15 minutes, or until squash and carrots are tender. Stir occasionally.
- Carefully transfer soup to a blender and puree until smooth. Return pureed soup to pot. Stir in cream. Serve hot.