Ingredients:
- 1 large butternut squash, peeled and chopped into chunks
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 2 tbsp curry powder (use less or more, depending on preference
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tbsp coconut oil vegetable broth and/or water sea salt
- Pepper, walnuts, chopped, for garnish (optional)
Instructions
- In a large pot, sauté onion in coconut oil for a few minutes. Once onion has softened, add garlic, spices, salt and pepper and stir. Sauté for 1 minute.
- Add butternut squash and cover with vegetable broth or water. Add just enough liquid to cover the squash. Cook on medium-low heat for 15-20 minutes, or until squash is soft and cooked through.
- Transfer to a blender and puree soup. Transfer back to pot. Time to taste test! Feel free to add additional spices if necessary.
- Serve hot with a tbsp of chopped walnuts and a sprinkle of cinnamon.