Curried Butternut Squash Soup

Ingredients

• 1 tablespoon ghee or oil
• 1 medium yellow onion (, chopped)
• 3 cloves garlic (, minced)
• 1 medium to large butternut squash ((about 8 cups cubed), can substitute pumpkin or acorn squash)
• 1 1/2 tablespoons curry powder ((mild or spicy Madras depending on preference))
• or homemade curry powder ((click link for recipe))
• 1 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 2 cups quality chicken broth ((vegetarian/vegan: use vegetable broth))
• 2 tablespoons mango chutney
• or homemade Mango Chutney ((click link for recipe))
• 14 ounces canned coconut milk or coconut cream

Instructions

1. 1

   Heat the ghee or oil and sauté the onions until soft and translucent, 4-5 minutes, then add the garlic and cook for another minute. Add the cubed squash and cook for another 4-5 minutes. Add the spices and continue to cook for another minute. Add the broth, salt, and mango chutney and stir to combine. Bring the soup to a boil, reduce the heat, cover and simmer for 15 minutes until the squash is very soft.

2. 2

   Transfer the soup to a blender or use an immersion blender to puree the soup. Return the soup to the pot. Stir in the coconut milk and return to a simmer for 2 minute. Add salt to taste.