Prep: 10 minutes
Cook: 25 minutes
1 tbsp coconut oil
1 medium onion, thinly diced
2 cloves garlic, finely chopped
1 small butternut squash, dices into 1cm pieces
1 pinch each sea salt + black pepper
1 1/2 tbsp curry powder
1/4 tsp ground cinnamon
1 can coconut milk
2 cups vegetable stock
Heat a large saucepan over a medium heat.
Add oil, onions and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk and vegetable broth.
Bring to a boil then immediately reduce to a low heat. Cover and simmer for 20 minutes or until the butternut squash is soft when you put a knife through it.
Blend the soup until smooth.
Taste and adjust seasonings, adding more curry powder and salt if needed. if you add more curry powder, continue cooking for a few more minutes over a medium heat.
Serve with toasted pumpkin seeds, coriander and a drizzle of coconut milk (optional)