This curried, creamy butternut squash soup is vegan, healthy, super easy, and packed full of flavor. With warm spices like ginger and curry powder, and a secret ingredient to add creaminess and protein.
Add beans, butternut squash, curry powder, thyme, coconut milk, salt, coconut sugar and vegetable broth. Bring to a boil, reduce to simmer over medium low heat, cover the pot and cook about 10-15 minutes until squash is soft.
Puree soup with an immersion blender until it has a smooth texture. Transfer the puréed soup into bowls. Serve this low calorie butternut squash soup warm, with a some cilantro, crushed nuts, and pita chips!