THE PICKY EATER BLOG
Add onion, ginger, garlic and olive oil to a large pot over medium heat. Saute 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.
Blend the soup with an immersion blender until smooth and creamy.
Serve with crushed peanuts or cashews on top and pita bread on the side.