Pumpkin Curry Soup (Vegan!)

Ingredients

• 1 medium yellow onion
• 3 cups butternut squash, cubed*
• 3 cloves garlic
• 1/2 tsp. ginger, freshly grated
• 2 1/2 cups vegetable broth
• 13.5 oz. can coconut milk, unsweetened
• 15 oz. can pumpkin puree
• 1 Tbsp. curry powder
• 1/2 tsp. ground cumin
• 1/4 tsp. salt

Instructions

1. 1

   Dice the onion. Peel and cube the butternut squash.

2. 2

   In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/veggie broth for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, mince the garlic and grate the ginger.

4. 4

   When onion is translucent, add garlic, ginger, curry powder, cumin, and salt. Stir and cook 1 minute.

5. 5

   Then add butternut squash, broth, coconut milk, and pumpkin puree. Stir well and bring to a light boil. Then reduce heat, cover, and lightly simmer for 20 minutes.

6. 6

   Then carefully blend the soup until smooth & creamy. I highly recommend an immersion blender. (Otherwise you'll need to carefully transfer the soup in batches to a blender. Please use extreme caution with this, as hot foods can erupt in the blender.)

7. 7

   Salt & pepper to taste. Garnish with any desired toppings.