Creamy Butternut Squash Soup

Butternut squash simmered in  coconut milk makes this soup rich and creamy. A bowl of this soup is satisfying and comforting, especially on a cold winder day. 

What you will need.

1 medium size butternut squash

1 small onion

1, 15 oz can of coconut milk

1 - 1 1/2 cups of veggie broth or water (depending on how thick you like your soup)

11/2 tsp of curry powder

2 tsp of cumin

1 tsp of freshly grated ginger 

cayenne pepper (optional)

2 tbsp of butter or olive oil

How to prepare it.

Preheat oven to 375F.

Cut squash in half and clean out the seeds. 

Drizzle with olive oil and season with salt, pepper and a touch of cayenne pepper. You can also throw in 2-3 carrots to roast (I didn't have any on hand this time)

Roast, flesh side down, for 40-50 min depending on the size of squash.

In a medium size sauce pan sautee onion, ginger and curry powder in butter. It is very important to add your curry powder at this step to let it "bloom"and release its flavour. 

Scoop out the flesh of the butternut squash and add to pot,add in your veggie broth, coconut milk and additional spices and season with salt and pepper. Bring to a gentle simmer and let cook for about 20-25 min.

Using an immersion blender blend until smooth. If the soup is too thick add some more veggie broth or water or water to thin it out.  

Garnish with Greek yogurt/sour cream and toasted pumpkin seeds.