THE PICKY EATER BLOG
Add onion, ginger, garlic and olive oil to a large pot over medium heat. Sauté until onions are translucent – about 5 minutes.
Add beans, butternut squash, curry powder, thyme, coconut milk, salt, coconut sugar and vegetable broth. Bring to a boil, reduce to simmer, covered, about 10-15 minutes until squash is soft.
Purée the soup with an immersion blender until creamy and smooth. Enjoy!
Serve this vegan soup with cashews, pita chips, or peanuts!
This soup is perfect for chilly weather and whenever you're wanting something yummy!
For more recipes, visit pickyeaterblog.com!