Curried Butternut Squash Soup

RECIPE

THE PICKY EATER BLOG

Sauté

1

Add onion, ginger, garlic and olive oil to a large pot over medium heat. Saute until onions are translucent – about 5 minutes.

Simmer

2

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

3

Blend the soup with an immersion blender until smooth and creamy.

Serve

Serve with crushed peanuts or cashews on top and pita bread on the side.