Curried Butternut Squash Soup

Ingredients

• 1 tbsp coconut or avocado oil
• 2 medium shallots, thinly diced
• 2 cloves garlic, minced
• 6 cups peeled and chopped butternut squash
• sea salt and black pepper
• 1 1/2 tbsp curry powder
• 1/4 tsp ground cinnamon
• 1 x 14-ounce can light coconut milk
• 2 cups vegetable broth
• 1 to 3 tbsp maple syrup or coconut sugar
• 1 to 2 tsp chilli garlic paste, optional

For serving

• toasted pumpkin seeds
• chilli garlic paste
• full-fat coconut milk

Method

1. Heat a large pot over medium heat, add the oil, shallots, and garlic, and saute for 2 minutes.
2. Add the butternut squash, season with salt, pepper, curry powder, and cinnamon, and stir to coat.
3. Cover and cook for 4 minutes, stirring occasionally.
4. Add the coconut milk, vegetable broth, maple syrup or coconut sugar, and chilli garlic paste if using.
5. Bring to a low boil, then reduce the heat, cover, and simmer for about 15 minutes until the squash is fork-tender.
6. Blend until smooth with an immersion blender or upright blender.
7. Taste and adjust seasoning, then serve with toppings if you like.