Curried Butternut squash Soup

https://minimalistbaker.com/curried-butternut-squash-soup/

Ingredients

SOUP

• 15 ml coconut or avocado oil
• 2 medium shallots (thinly diced)
• 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
• 840 g peeled & chopped butternut squash (1 small butternut squash yields ~6 cups)
• 1 pinch each sea salt + black pepper (plus more to taste)
• 12 g curry powder
• 1/4 tsp ground cinnamon
• 1 414-ml can light coconut milk
• 480 ml vegetable broth (DIY or store-bought)
• 15-45 ml maple syrup (or sub coconut sugar)
• 1-2 tsp chili garlic paste (optional)

FOR SERVING optional

• Toasted pumpkin seeds
• Chili garlic paste
• Full-fat coconut milk

Instructions

• Heat a large pot over medium heat.
• Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
• Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
• Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).
• Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
• Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
• Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
• Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.