Coconut-Curry Butternut Squash Soup

 

Love this recipe in the fall and winter!

1/4 C. Extra Virgin Olive Oil 1 tsp curry powder (or more to taste) 1/2 tsp cumin 1/4 tsp chili powder 1/4 tsp cinnamon 2 yellow onions sliced 1 large butternut squash, peeled, seeded and cubed (I use cleaned, cubed butternut squash pre-packaged from the grocery store) 1 1/2 tsp kosher salt 1 (13.5 oz.) can of coconut milk water as needed 1/2 tsp apple cider vinegar (or less, to taste)

Heat oil in a Dutch over or heavy bottom pan. Add spices and stir until they color the oil and become fragrant, about 1 to 2 minutes. Add onions and cook over medium heat until soft and translucent, about 8 to 10 minutes. Add butternut squash, salt, coconut milk, and enough water to just cover the squash. bring to a boil and then reduce to a simmer. Cook until the squash is very soft, about 40 minutes. Allow squash to cool slightly, and use an immersion blender to puree the soup (or puree in a blender or food processor). Stir the apple cider vinegar into the soup. Enjoy!

Allison Muma