Butternut Squash Soup



Serves: 6



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



  1. 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.
  2. 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.
  3. Carefully transfer soup to a blender and puree until smooth. Return pureed soup to pot. Stir in cream. Serve hot.

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