Who doesn't love soup this time of year? Well maybe someone doesnt, but I love it. Sharing this good one for you to try.
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 thin slice of fresh ginger, peeled, grated
10 cups cubed butternut squash (about 3½ lbs.) 1 tsp. sea salt
2 tsp. yellow curry powder
6 cups low-sodium organic vegetable broth
1 cup coconut milk
Heat oil in large saucepan over medium heat.
Add onion, garlic, and ginger; cook, stirring frequently, for 3 to 5 minutes, or until soft and fragrant.
Add squash, salt, and curry powder; cook, stirring frequently, for 3 minutes.
Add broth. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes, or until squash is soft.
Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Or use an immersion blender in the pot. Blend until smooth.
Place blended soup back into saucepan. Add coconut milk; cook, over medium heat, for 2 to 3 minutes, or until heated through.
Tip: Hot liquids expand during the blending process, so blend in small batches to prevent overflowing.